Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant

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Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant

The aim of this study was to obtain a stable flaxseed oil (FSO)-in-water Pickering emulsion (PE) stabilized by chitosan (CS)-myristic acid (MA) nanogels and to investigate the oxidative stability of the CS-MA nanogels-encapsulated FSO in the presence of clove essential oil (CEO) in shell or core mod...

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Bibliographic Details
Published in:	Food Biophysics
Main Author:	Hosseini E.; Rajaei A.; Tabatabaei M.; Mohsenifar A.; Jahanbin K.
Format:	Article
Language:	English
Published:	Springer 2020
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85076854372&doi=10.1007%2fs11483-019-09612-z&partnerID=40&md5=dd0f2ef6eb2ddb660a71d015919372f1

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