Hygroscopic, structural, and thermal properties of essential oil microparticles of sweet orange added with cellulose nanofibrils-Reference-Cited by-同舟云学术

Hygroscopic, structural, and thermal properties of essential oil microparticles of sweet orange added with cellulose nanofibrils

Published:2020-01-06 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Souza Hugo Junior Barboza¹^ORCID,Botrel Diego Alvarenga¹^ORCID,Barros Fernandes Regiane Victória²^ORCID,Borges Soraia Vilela¹^ORCID,Campelo Felix Pedro Henrique³^ORCID,Viana Lívia Cássia⁴,Lago Amanda Maria Teixeira¹^ORCID

Affiliation:

1. Department of Food Science Federal University of Lavras Lavras Brazil

2. Department of Chemistry Federal University of Lavras Lavras Brazil

3. Department of Agricultural Engineering and Soil Federal University of Amazonas Manaus Brazil

4. Department of Forestry Engineering Gurupi University Campus, Federal University of Tocantins Gurupi Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14365

Reference70 articles.

1. Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings

2. Microencapsulation of sweet orange essential oil (Citrus aurantium var. dulcis) by liophylization using maltodextrin and maltodextrin/gelatin mixtures: Preparation, characterization, antimicrobial and antioxidant activities;Araújo J. S. F.;International Journal of Biological Macromolecules.,2019

3. Extraction and Characterization of Orange Peel Essential Oil from Mexico and United States of America

4. Physicochemical characterization of dextrins prepared with amylases from sorghum malt

5. Preparation and Properties of Nanocellulose from Organosolv Straw Pulp

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