Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions-Reference-Cited by-同舟云学术

Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions

Published:2024-07 Issue: Volume:446 Page:138512
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fan Simin,Yang Qingfeng,Wang Debao,Zhu Chaoqiao,Wen Xiangyuan,Li Xin,Richel Aurore,Fauconnier Marie-Laure^ORCID,Yang Wei,Hou Chengli,Zhang Dequan

Funder

Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Reference44 articles.

1. Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols;Chao Song;Food Chemistry,2023

2. The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies;Chen;Food Hydrocolloids,2023

3. Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin;Chen;Food Chemistry,2020

4. A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect;Cheng;Food Hydrocolloids,2020

5. Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics;Cheng;Food Hydrocolloids,2023

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1. Molecular interaction of cyclodextrins with cellulose nanocrystals: A new venue for improving the functional properties of Pickering emulsions;Food Hydrocolloids;2025-01

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3. Sustainable cottonseed protein bioplastics: Physical and chemical reinforcement, and plant seedling growth application;Chemical Engineering Journal;2024-10

4. Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications;Exploration of Foods and Foodomics;2024-07-30

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