Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract - Concepedia

Concepedia

Publication | Closed Access

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

127

Citations

42

References

2019

Year

Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost, Vipul Gupta, Mohd Dona Bin Sintang, Davy Van de Walle, Paul Van der Meeren, Koen Dewettinck

Food Hydrocolloids

Cinnamon Bark ExtractChemical EngineeringMicro-encapsulationXanthan Gum–shellac NanoparticlesNano-drug DeliveryChemistry

References

	Year	Citations

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