Characterization, in-vitro digestion, antioxidant, anti-hyperlipidemic and antibacterial activities of Zanthoxylum bungeanum Maxim essential oil nano-emulsion-Reference-Cited by-同舟云学术

Characterization, in-vitro digestion, antioxidant, anti-hyperlipidemic and antibacterial activities of Zanthoxylum bungeanum Maxim essential oil nano-emulsion

Published:2023-12 Issue: Volume:56 Page:103082
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Qiao,Chen Zihao,Zeng Lixia,Bi Yongguang,Kong Fansheng,Wang Zhong,Tan Shaofan

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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1. Discovery of xanthine oxidase inhibitors from Olea europaea L. fruit with antioxidant activity by affinity ultrafiltration guided by molecular docking assay;Journal of Food Measurement and Characterization;2024-09-04

2. Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity;Food Hydrocolloids;2024-09

3. Preparation of Complex Polysaccharide Gels with Zanthoxylum bungeanum Essential Oil and Their Application in Fish Preservation;Gels;2024-08-13

4. Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR);Journal of Food Composition and Analysis;2024-07

5. Extraction of Pithecellobium clypearia Benth polysaccharides by dual-frequency ultrasound-assisted extraction: Structural characterization, antioxidant, hypoglycemic and anti-hyperlipidemic activities;Ultrasonics Sonochemistry;2024-07