Fabrication and characterization of Zanthoxylum schinifolium essential oil Pickering emulsion stabilized by bacterial cellulose nanofibrils/whey protein isolate complexes and fortified with cinnamaldehyde

被引：0
|
作者：
Wang, Dan [1 ]
Liu, Lin [1 ]
Chen, Hongrui [1 ]
Chi, Hai [1 ]
Xiang, Wenliang [1 ,2 ]
Zhang, Qing [1 ,2 ]
Tang, Jie [1 ,2 ,3 ]
Zhang, Xingzhong [1 ,2 ]
机构：
[1] School of Food and Bioengineering, Xihua University, Sichuan, Chengdu,610039, China
[2] Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Sichuan, Chengdu,610039, China
[3] Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Xihua University, Chengdu,610039, China
来源：
LWT | 2024年 / 210卷
关键词：
45;
D O I：
10.1016/j.lwt.2024.116829
中图分类号：
学科分类号：
摘要：
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