期刊论文

Beibei Ding

英文

Food Hydrocolloids

0268-005X

2025

163

111067

10.1016/j.foodhyd.2025.111067

CRediT authorship contribution statement Xiaoxue Yin: Writing – original draft, Software, Methodology, Formal analysis. Fangjiao Chen: Validation, Data curation. Bingyu Han: Investigation. Xuedong Wang: Resources. Wenping Ding: Supervision. Beibei Ding: Writing – review & editing, Project administration, acquisition, Conceptualization. Jun You: Writing – review & editing, Project administration, acquisition.

本校为第一且通讯机构

Pickering emulsions have been acknowledged as a viable method for safeguarding the flavor compounds in essential oils. In this study, chitin nanowhiskers (ChNWs) was prepared via ultrasonic exfoliation of chitin that had undergone pretreatment involving ammonium persulfate (APS) oxidation and partial deacetylation. The prepared ChNWs were then employed to stabilize Pickering emulsions for the encapsulation of flavor compounds in Zanthoxylum bungeanum oil (ZBO). The stability of the Pickering emulsions was assessed through various techniques including EI value, particle size distribution, CLSM,...