Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities-Reference-Cited by-同舟云学术

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Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities

Published:2020-11-23 Issue:49 Volume:68 Page:14620-14631
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huang Yao¹^ORCID,Liu Hui¹²^ORCID,Liu Shan¹,Li Sheng³

Affiliation:

1. School of Environmental Studies, China University of Geosciences, 388 Lumo Road, Wuhan 430074, China

2. State Key Laboratory of Biogeology and Environmental Geology, China University of Geosciences, Wuhan 430074, China

3. Hubei Gedian Humanwell Pharmaceutical Excipients Company, Limited, Ezhou 436070, China

Funder

China University of Geosciences, Wuhan

Natural Science Foundation of Hebei Province

Chinese Academy of Sciences

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03971

Reference56 articles.

1. An introduction to current food safety needs

2. Edible Films from Methylcellulose and Nanoemulsions of Clove Bud (Syzygium aromaticum) and Oregano (Origanum vulgare) Essential Oils as Shelf Life Extenders for Sliced Bread

3. Synergy between essential oil components and antibiotics: a review

4. Essential oils: their antibacterial properties and potential applications in foods—a review

5. Anxiolytic Effect of Essential Oils and Their Constituents: A Review

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