title: Development and characterization of a chitosan-stabilized pickering emulsion incorporating thyme essential oil to extend the shelf life of strawberries during cold storage
abstract: The practical use of plant essential oils in postharvest fruit preservation remains challenging due to their physicochemical instability and rapid degradation under storage conditions. In this study, a chitosan-based nanogel modified with fatty acid was formulated to encapsulate thyme essential oil (TEO). The nanogel was synthesized using an emulsion-gelation method and characterized through Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Different coating 
journal: BMC Plant Biology