The Use of Zein and Arabic Gum to Produce Cinnamon Bark Oil‐Loaded Pickering Emulsion with Improved Stability, Antioxidant, and Antibacterial Properties
Ruihan Zhang(Soochow University), HongLi Yang(Zhejiang Ocean University), Yan Zheng(Fujian Medical University), Shanggui Deng(Zhejiang Ocean University), Jing Chen(Zhejiang Ocean University), Bin Zhang(Huazhong University of Science and Technology), Xiaoxiao Guo(Zhejiang Ocean University), Siwei Peng(Hohai University), Jiajie Hu(University of Pisa)
Cited by 3
Related Papers
Development of electrospun nanofiber films based on pullulan/polyvinyl alcohol incorporating bayberry pomace anthocyanin extract for aquatic products freshness monitoring
|Food Bioscience|2024|62
Effects of azithromycin on feeding behavior and nutrition accumulation of Daphnia magna under the different exposure pathways
|Ecotoxicology and Environmental Safety|2020|51
Emulsions containing composite (clove, oregano, and cinnamon) essential oils: Phase inversion preparation, physicochemical properties and antibacterial mechanism
|Food Chemistry|2023|51
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
|Comprehensive Reviews in Food Science and Food Safety|2025|39