Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin-Reference-Cited by-同舟云学术

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Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin

Published:2020-12 Issue: Volume:109 Page:106111
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Razavi Mahsa Sadat,Golmohammadi Abdollah,Nematollahzadeh Ali,Fiori Filippo,Rovera Cesare,Farris Stefano

Funder

Ministry of Science, Research and Technology of Iran

University of Milan

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems;Anal;Food Hydrocolloids,2019

2. Fabrication and characterization of rice bran oil-in-water Pickering emulsion stabilized by cellulose nanocrystals;Angkuratipakorna;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2017

3. Emulsions stabilised solely by colloidal particles;Aveyard;Advances in Colloid and Interface Science,2003

4. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles;Boostani;Food Hydrocolloids,2020

5. Carvacrol and linalool co-loaded in β-cyclodextrin-grafted chitosan nanoparticles as sustainable biopesticide aiming pest control;Campos;Scientific Reports,2018

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1. The impacts of different modification techniques on the gel properties and structural characteristics of fish gelatin;Food Hydrocolloids;2025-01

2. Clove leaf essential oil Pickering emulsion stabilized by octenyl succinic anhydride modified waxy maize starch: An eco-friendly alternative;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-10

3. A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field;Journal of Agricultural and Food Chemistry;2024-09-13

4. Improved post‐harvest preservation effects of mushroom (Agaricus bisporus) using bacterial cellulose nanocrystals‐gelatin/cinnamon essential oil emulsion coatings;International Journal of Food Science & Technology;2024-09-03

5. Innovative ultrasonic emulsification of cinnamon essential oil pickering emulsion stabilized by rice straw-derived cellulose nanocrystals;International Journal of Biological Macromolecules;2024-09

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