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Nannan Wang

Qingdao Institute of Technology

Shandong

China

  • Qingdao Institute of Technology

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Fabrication and Characterization of Cinnamon Essential Oil Pickering Emulsions Stabilized by Dual-Modified Waxy Maize Starches: Combining Alcohol-Thermal Treatments and Octenyl Succinic Anhydride (Osa) Esterification, its Preservation on Blueberry

Number of pages: 43 Posted: 23 May 2025
Shuxia Dai, Nannan Wang, Zihui zhang, dehai li and Changyan Sun
Northeast Forestry University, Qingdao Institute of Technology, Northeast Forestry University, Northeast Forestry University and Harbin University of Science and Technology
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Abstract:

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waxy maize starch, Alcohol-thermal modification, Octenyl succinic anhydride, Pickering emulsion, Cinnamon essential oil, Blueberry preservation