Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese
The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%) of Catharanthus roseus leaf extract-based nanopart...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025924000086 |
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