Microencapsulation of Zanthoxylum schinifolium essential oil through emulsification followed by spray drying: microcapsule characterization and functional evaluation-Reference-Cited by-同舟云学术

Microencapsulation of Zanthoxylum schinifolium essential oil through emulsification followed by spray drying: microcapsule characterization and functional evaluation

Published:2024-04 Issue: Volume:687 Page:133484
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Zhang Xingzhong^ORCID,Wang Dan,Liu Lin,Jiang Wanlue,Xiang Wenliang,Zhang Qing,Tang Jie

Publisher

Elsevier BV

Reference45 articles.

1. Application of edible coating pretreatment before drying to prevent loss of plant essential oil: a case study of Zanthoxylum schinifolium fruits;Li;Food Chem.,2022

2. Chemical composition of Zanthoxylum schinifolium Siebold & Zucc. essential oil and evaluation of its antifungal activity and potential modes of action on Malassezia restricta;Liao;Ind. Crop. Prod.,2022

3. Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates;Chen;Food Hydrocoll.,2022

4. Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: a review;Guo;Food Biosci.,2021

5. The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying;Muhoza;Food Hydrocoll.,2020

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