Gelatin-chitosan edible film with kesum essential oil nanoemulsion: Film structure and release kinetics of nanoemulsified kesum essential oil influenced by the presence of different salts in ethanolic food simulants

Food Hydrocolloids 2026

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Authors: Ianne Kong, Benbettaieb Nasreddine, Debeaufort Frederic, Degraeve Pascal, Liew Phing Pui, Kar Lin Nyam
DOI: 10.1016/j.foodhyd.2026.112503
Cited by: 4
References: 63

Fields of Study & Subjects

Nanocomposite Films for Food Packaging Essential Oils and Antimicrobial Activity Polymer Science and PVC

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
175
Pages
112503–112503
Publication date
26 January 2026
Language
EN