Effect of zein-based microencapsules on the release and oxidation of loaded limonene-Reference-Cited by-同舟云学术

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Effect of zein-based microencapsules on the release and oxidation of loaded limonene

Published:2018-11 Issue: Volume:84 Page:330-336
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Yu,Shu Meng,Yao Xiaoxue,Wu Kao,Zhang Kun,He Yating,Nishinari Katsuyoshi,Phillips Glyn O.,Yao Xiaolin,Jiang Fatang

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Stability of monoterpenes encapsulated in gum Arabic by spray-drying;Bertolini;Journal of Agricultural and Food Chemistry,2001

2. Characterization of a 19 kDa α-zein of high purity;Cabra;Journal of Agricultural and Food Chemistry,2005

3. Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate;Chen;Food Hydrocolloids,2014

4. A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil;Chen;Food Hydrocolloids,2015

5. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum Arabic-stabilized oil-in-water emulsions;Djordjevic;Journal of Agricultural and Food Chemistry,2007

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1. Moringa oleifera protein isolates as novel wall materials in the encapsulation of limonene: Physicochemical properties and its stability;Industrial Crops and Products;2024-12

2. Fabrication and functional application of zein-based core-shell structures: A review;International Journal of Biological Macromolecules;2024-06

3. Preparation of Temperature-Sensitive Oleogels for the Controlled Release of Exocarpium citri grandisis Essential Oil in Oral Cavity;ACS Food Science & Technology;2024-05-28

4. D-Limonene: Promising and Sustainable Natural Bioactive Compound;Applied Sciences;2024-05-27

5. The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation;Food Chemistry: X;2023-06

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