Effect of microcrystalline cellulose under different hydrolysis durations on the stability of thyme oil emulsion-Reference-Cited by-同舟云学术

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Effect of microcrystalline cellulose under different hydrolysis durations on the stability of thyme oil emulsion

Published:2022-05 Issue:6 Volume:87 Page:2707-2717
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Niu Fuge¹²^ORCID,Zhang Bin¹,Du Yixuan¹,Hu Demei¹,Ma Shuang¹,Feng Zhi‐juan³,Zhang Yating⁴,Pan Weichun¹

Affiliation:

1. Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China

2. Anhui Rongda Poultry Development Co., Ltd Xuancheng China

3. Institute of Vegetables Zhejiang Academy of Agricultural Sciences Hangzhou China

4. School of Traditional Chinese Medicine Tianjin University of Traditional Chinese Medicine Tianjin China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16154

Reference36 articles.

1. Biological effects of essential oils – A review

2. Influence of Particle Wettability on the Type and Stability of Surfactant-Free Emulsions

3. Essential oils in poultry nutrition: Main effects and modes of action

4. Production of nanocrystalline cellulose from lignocellulosic biomass: Technology and applications

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