Preparation of pickering emulsion of cinnamon essential oil using soybean protein isolate-chitosan particles as stabilizers-Reference-Cited by-同舟云学术

Preparation of pickering emulsion of cinnamon essential oil using soybean protein isolate-chitosan particles as stabilizers

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

WU Zijun¹,YAN Jie¹^ORCID,ZHOU Zhijian¹,XU Qiulin¹,LI Qiaoguang¹^ORCID,LI Guangqing¹,LI Xigui²,FANG Xitong¹,ZHONG QiuLing¹

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.

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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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