Zanthoxylum bungeanum fruits extract/hydroxypropyl-β-cyclodextrin/NaCl inclusion complexes as a salt substitute for control the quality and safety of low-salt Sichuan paocai-Reference-Cited by-同舟云学术

Zanthoxylum bungeanum fruits extract/hydroxypropyl-β-cyclodextrin/NaCl inclusion complexes as a salt substitute for control the quality and safety of low-salt Sichuan paocai

Published:2023-07 Issue: Volume:184 Page:115074
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Yueying,Liu Ya,Long Feiwu,Bai Jinrong^ORCID,Huang Yina,Gao Hong

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety;Ao;Food Science and Nutrition,2019

2. A review on the use of cyclodextrins in foods;Astray;Food Hydrocolloids,2009

3. Inhibition of Perilla frutescens essential oil on pellicle formation of Candida tropicalis and Pichia kluyveri and its effect on volatile compounds in sichuan pickles;Cai;Foods,2023

4. Inclusion complexation of catechins-rich green tea extract by β-cyclodextrin: Preparation, physicochemical, thermal, and antioxidant properties;Chagam;LWT - Food Science and Technology,2020

5. Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters;Chen;Food Research International,2021

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application;Food Research International;2024-10

2. Lactic acid bacteria with weak post-acidification potential applied for low-salt paocai fermentation: A perspective from screening to molecular mechanism;LWT;2024-08

3. Hollow salt for sodium reduction in foods: Mechanisms, influence factors, applications and challenges;Trends in Food Science & Technology;2024-05

4. Lactic Acid Bacteria with Weak Post-Acidification Potential Applied for Low-Salt Paocai Fermentation: A Perspective from Screening to Molecular Mechanism;2024