Preparation of pickering emulsion of cinnamon essential oil using soybean protein isolate-chitosan particles as stabilizers
Author:
Affiliation:
1. Zhongkai University of Agriculture and Engineering, China
2. Guangzhou Zhongke Research Institute of Trace Elements, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100554&tlng=en
Reference47 articles.
1. Nanosuspension: An approach to enhance solubility of drugs;Agrawal Y. K.;Journal of Advanced Pharmaceutical Technology & Research,2011
2. Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications;Albert C.;Journal of Controlled Release,2019
3. Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini;Al-Nabulsi A.;Food Science and Technology,2020
4. Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils;Hu A.;Ultrasonics Sonochemistry,2021
5. FTIR spectroscopy studies on the spontaneous neutralization of chitosan acetate films by moisture conditioning;Mauricio-Sánchez R. A.;Vibrational Spectroscopy,2018
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