Stabilization of the oil‐in‐water emulsions of <i>Citrus reticulata</i> essential oil by different combinations of gum arabic/maltodextrin/whey protein-Reference-Cited by-同舟云学术

Stabilization of the oil‐in‐water emulsions of Citrus reticulata essential oil by different combinations of gum arabic/maltodextrin/whey protein

Author:

Mahdi Amer Ali¹²^ORCID,Mohammed Jalaleldeen Khaleel³,Al‐Ansi Waleed²³,Al‐Maqtari Qais Ali²³,Al‐Adeeb Abdulqader⁴,Cui Haiying¹,Lin Lin¹⁵^ORCID

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang China

2. Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment Sana'a University Sana'a Yemen

3. School of Food Science and Technology Jiangnan University Wuxi China

4. School of Biotechnology Jiangnan University Wuxi China

5. State Key Laboratory of Utilization of Woody Oil Resource Hunan Academy of Forestry Changsha China

Funder

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference66 articles.

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