Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil

Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil

This study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO na...

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Bibliographic Details
Main Authors: Sheng-Qi Rao, Xin-Ru Gao, Hui Liu, Zhi-Rong Wang, Zhen-Quan Yang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Gels
Subjects:
cinnamon bark essential oil
phosphorylation
egg white protein
nanogels
antibacterial properties
Online Access:https://www.mdpi.com/2310-2861/11/1/12
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