Fabrication and physicochemical and antibacterial properties of ethyl cellulose‐structured cinnamon oil oleogel: relation between ethyl cellulose viscosity and oleogel performance

Abstract

The CEO-EC oleogel has antibacterial activity, determined by the EC viscosity, that provide potential antibacterial protection for meat products and might be especially suitable for some traditional Chinese ready-to-eat sausages without strictly sealed packaging. © 2019 Society of Chemical Industry.