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Development and characterization of Zanthoxylum bungeanum seed kernel oil bodies with maltodextrin-soy protein

Jiao Liu1, Farah Zaaboul2, Yanling Cheng1

  • 1Engineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an, Shandong Province 271018, PR China.

Food Chemistry: X
|February 9, 2026
PubMed
Abstract

Keywords:
EncapsulationExtraction pHsStabilityWall materialsZanthoxylum oil bodies

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