1
Return

Constructing antimicrobial oil-in-water emulsions via spatially diffused ionic interlocking networks between chlorhexidine digluconate and polysaccharides

delete2026-08-03
delete0
PRE
AI
X
Xin Tang
Y
Yidan Zhang
M
Mei Li
Q
Qiujun Yu
J
Jisheng Yang
J
Jin Wang
N
Ningjing Sun
J
Jialong Wen
秦
秦志永 (Zhiyong Qin) *
DOI：10.1016/j.foodres.2026.120280delete
deleteOriginal
deleteOriginal request for help
deleteShare
deleteSave
Abstract

Abstract

En 中文
• Multipoint CHG–CMC associations promoted emulsion stabilization. • CGT remained homogeneous during 30 days of storage. • Multipoint crosslinking reduced CHG cytotoxicity while retaining antimicrobial activity. • CGT reduced mango decay by 93.63% after 12 days of storage.
Keywords:
Multipoint electrostatic association
Chlorhexidine digluconate
Antimicrobial activity
Preservation coating
Gui re Mang 82 mangoes

Journal

Food Research International cover
Food Research International
IF:
8
Papers:
1.7W
Citations:
7.9W

Organization

B
baoshan university
Scholars:
168
Papers: 136
Citations: 3
U
university of wisconsin-madison
Scholars:
2.9K
Papers: 1.2K
Citations: 2
K
kerui materials technology (guangzhou, china) co., ltd
Scholars:
2
Papers: 1
Citations: 0
G
guangxi university
Scholars:
3.2W
Papers: 1.8W
Citations: 25
B
beijing forestry university
Scholars:
1.8W
Papers: 1.1W
Citations: 3
Cited Papers

Cited Papers

Citing Papers

Citing Papers