Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity

Author:

Niu Jingxian,Lin Qianzhu,Li Xiaojing,McClements David JulianORCID,Ji Hangyan,Jin Zhengyu,Qiu ChaoORCID

Funder

CAST

Jiangsu Province Natural Science Foundation

Publisher

Elsevier BV

Reference43 articles.

1. Tannins in plant–herbivore interactions;Barbehenn;Phytochemistry,2011

2. Pickering emulsions for food applications: Background, trends, and challenges;Berton-Carabin;Annual Review of Food Science and Technology,2015

3. Phytochemical composition, antioxidant, and antifungal activity of essential oil from Myrtus Communis, L;Brahmi;Materials Today: Proceedings,2023

4. Application of functionalized chitosan in food: A review;Chen;International Journal of Biological Macromolecules,2023

5. Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion;Chen;Food Hydrocolloids,2023

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