Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil-Reference-Cited by-同舟云学术

Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

Published:2020-02 Issue: Volume:99 Page:105338
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Almasi Hadi,Azizi Saeedeh,Amjadi Sajed

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

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4. Preparation and characterization of gelatin-based nanocomposite containing chitosan nanofiber and ZnO nanoparticles;Amjadi;Carbohydrate Polymers,2019

5. Supercritical fluid extraction as an alternative process to obtain essential oils with anti-inflammatory properties from marjoram and sweet basil;Arranz;Industrial Crops and Products,2015

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