Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles.

Niu, Ben; Chen, Hangjun; Wu, Weijie; Fang, Xiangjun; Mu, Honglei; Han, Yanchao; Gao, Haiyan

Niu, Ben; Chen, Hangjun; Wu, Weijie; Fang, Xiangjun; Mu, Honglei; Han, Yanchao; Gao, Haiyan.

Afiliación

Niu B; Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs.
Chen H; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province.
Wu W; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry.
Fang X; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Mu H; Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs.
Han Y; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province.
Gao H; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry.

Food Chem X ; 14: 100312, 2022 Jun 30.

Article en En | MEDLINE | ID: mdl-35492257

Palabras clave

Chitosan particles; Chlorogenic acid; Cinnamaldehyde essential oil; Co-encapsulation; Pickering emulsion

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2022 Tipo del documento: Article