Interfacial co-assembly of CO2-responsive rosin-based surfactant and CNF in gel emulsions for encapsulation and release of tea tree oil

Food Chemistry 2026

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Authors: Hanwen Wang, Hangyuan Zhang, Yi-Xiang Wang, Sijie Wang, Xinyang Wang, Guifen Du, Xiaoping Rao

DOI: 10.1016/j.foodchem.2026.148580

Cited by: 2

References: 56

Fields of Study & Subjects

Pickering emulsions and particle stabilization Proteins in Food Systems Hydrogels: synthesis properties applications

References 56