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Comparative study of holo-cellulose nanofibers for citral-encapsulated Pickering emulsions: Structure-property

Yayue Wang1, Qiaoyangzi Lei1, Shuai Zhang1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.

Food Chemistry
|December 10, 2025
PubMed

Keywords:
Controlled-releaseEnzymatic hydrolysisHolocellulose nanofibersPeracetic acid oxidationPickering emulsion

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