Bio-based Schiff base-crosslinked dialdehyde cellulose/protein amyloid fibril hybrid emulsion gels for sustainable solid flavor carriers with improved freeze–thaw stability

Sustainable Food Technology 2026 Open access

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Authors: Songjin Zheng, Yinling Liu, Di Kang, Yun Zhai, Xin Li, Yujie Zhang, Wei Shen, Tao Wang, Yuying Fu, Teng Li
DOI: 10.1039/d6fb00260a
Cited by: 1
References: 38

Abstract

A sustainable DAC/W-APFs emulsion gel was constructed to immobilize peppermint oil droplets and enhance freeze–thaw stability through synergistic interfacial stabilization and gel-network confinement.

Fields of Study & Subjects

Nanocomposite Films for Food Packaging Food Chemistry and Fat Analysis Microencapsulation and Drying Processes

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Publication date
1 January 2026
Language
EN