<i>In vitro</i> Simulated Digestion and Microstructure of Peppermint Oil Nanoemulsion-Reference-Cited by-同舟云学术

In vitro Simulated Digestion and Microstructure of Peppermint Oil Nanoemulsion

Published:2019 Issue:9 Volume:68 Page:863-871
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Zhu Ying¹²,Zhou Yan¹,Tian Tian¹,Wang Zhaoyun¹,Qi Baokun¹,Zhang Xiaoyuan¹,Liu Jishan³,Li Yang¹²,Jiang Lianzhou¹²,Wang Zhongjiang¹²

Affiliation:

1. College of Food Science, Northeast Agricultural University

2. Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University

3. Wonderful Group Co., Ltd.

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/68/9/68_ess19102/_pdf

Reference32 articles.

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2. 2) Edris, A.E. Pharmaceutical and therapeutic potentials of essential oils and their individual volatile constituents: a review. Phytother. Res. Ptr. 21, 308-323 (2010).

3. 3) Dong, Z.; Ma, Y.; Hayat, K. et al. Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation. J. Food Eng. 104, 455-460 (2011).

4. 4) Bakry, A.M.; Fang, Z.; Ni, Y. et al. Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan. Food Hydrocoll. 60, 559-571 (2016).

5. 5) Chaudhry, Q.; Castle, L. Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries. Trends Food Sci. Tech. 22, 595-603 (2011).

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