The ability of breadfruit starch nanoparticlestabilized pickering emulsion for encapsulating cinnamon essential oil
Cinnamon essential oil (CO) is susceptible to decreased stability during storage, limiting its application in food products. Pickering emulsion stabilized by starch nanoparticles becomes a potential encapsulating method that can improve CO stability. This study aimed to investigate the ability of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2022
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| Online Access: | http://journalarticle.ukm.my/19513/ http://journalarticle.ukm.my/19513/1/8%2B-%2BCINNAMON%2BOIL-ENCAPSULATED%2BPICKERING%2BEMULSION%2BCHARACTERIZATION.pdf |