Microemulsions based on peony (Paeonia suffruticosa Andr.) seed oil and its fatty acids: Product development and stability enhancement
Author:
Publisher
Elsevier BV
Subject
Agronomy and Crop Science
Reference38 articles.
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1. Study on the antibacterial activity of Litsea essential oil nanoemulsion and its effect on the storage quality of duck meat;Journal of Molecular Liquids;2024-09
2. Microemulsification of peony (Paeonia suffruticosa Andr.) seed oil and its fatty acids: A comparative study in antioxidant and storage stability;Food and Bioproducts Processing;2024-08
3. Microemulsions based on Acer truncatum seed oil and its fatty acids: fabrication, rheological property, and stability;Journal of Microencapsulation;2024-05-06
4. Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides;Foods;2023-10-08
5. Prolonging oxidation stability of peony (Paeonia suffruticosa Andr.) seed oil by endogenous lipid concomitants: Phospholipids enhance antioxidant capacity by improving the function of tocopherol;Industrial Crops and Products;2023-07
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