Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles-Reference-Cited by-同舟云学术

Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles

Published:2024-06 Issue: Volume:151 Page:109856
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhao Siqi,Li Yuexin,Liu Qian,Xia Xiufang,Chen Qian,Liu Haotian^ORCID,Kong Baohua

Funder

National Natural Science Foundation of China

Natural Science Foundation of Heilongjiang Province

Publisher

Elsevier BV

Reference58 articles.

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4. Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure;Chen;Food Chemistry,2023

5. Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion;Chutia;Innovative Food Science & Emerging Technologies,2021

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