Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity

Jingxian Niu; Qianzhu Lin; Xiaojing Li; David Julian McClements; Hangyan Ji; Zhengyu Jin; Chao Qiu

doi:10.1016/j.foodhyd.2024.110145

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Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity

Jingxian Niu Qianzhu Lin Xiaojing Li David Julian McClements Hangyan Ji Zhengyu Jin Chao Qiu

Year: 2024 Journal: Food Hydrocolloids Vol: 154 Pages: 110145-110145 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2024.110145

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Keywords:

Chitosan Tannin Antioxidant Microstructure Chemistry Antibacterial activity Pickering emulsion Chemical engineering Food science Organic chemistry Emulsion Bacteria Biology

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity

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