研究论文
Preparation, characterisation, and application of gelatin/sodium carboxymethyl cellulose/peach gum ternary composite microcapsules for encapsulating sweet orange essential oil
Chao Wu, Yansong Wang, Yuxi Gong, Weiyou Yang, Xiangyu Zhang, Yanli Zhao, Dongmei Wu
Jiamusi University
来源International Journal of Biological Macromolecules
年份2025
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5.85
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学科主题
生物医学Microencapsulation and Drying Processes
Nanocomposite Films for Food Packaging · Proteins in Food Systems
参考文献 84
Effect of peach gum polysaccharides on quality changes of white shrimp
被引 28Yao Xing-cun, Cheng-Fei Chang, Shengjun Wu · International Journal of Biological Macromolecules · 2014
EFFECT OF ADDITION OF PEACH GUM ON PHYSICOCHEMICAL PROPERTIES OF GELATIN-BASED MICROCAPSULE
被引 45Yanli Xie, Huiming Zhou, Haifeng Qian · Journal of Food Biochemistry · 2006
Development and evaluation of pH-sensitive sodium alginate/chitosan microparticles containing the antituberculosis drug rifampicin
被引 103Loreana Lacerda, Alexandre Luís Parize, Valfredo T. Fávere · Materials Science and Engineering C · 2014
此处列出前 3 条
引用本文 13
Emerging Trends in Active Packaging for Food: A Six-Year Review
被引 73Mariana A. Andrade, Cássia H. Barbosa, Regiane Ribeiro‐Santos · Foods · 2025
Fabrication of whey protein isolate-peach gum complex coacervated microcapsules containing sweet orange essential oil and their application on fresh-cut pear preservation
被引 8Tian Xu, Yuping Liu, Tianyi Zhu · Food Chemistry · 2025
Tailoring glycosylated soy protein-carbohydrate complexes for high-performance oleogels with enhanced freeze-thaw stability
被引 8Longkun Wu, Xiaolong Shen, Wang Hu · LWT · 2025
按被引量排序，此处列出前 3 条