Convenient fabrication of shellac-chitosan composite nanoparticles by antisolvent precipitation for efficiently stabilizing Pickering emulsions and encapsulating peppermint essential oil

Huan Liu, Tingyong Zheng, Yajun Li, Aifang Yao, Xixi Cai, Yi Yuan, Shaoyun Wang

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DOI: 10.1016/j.foodres.2025.118121
Published: 2026-02
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2025.118121,
  title = {Convenient fabrication of shellac-chitosan composite nanoparticles by antisolvent precipitation for efficiently stabilizing Pickering emulsions and encapsulating peppermint essential oil},
  author = {Huan Liu and Tingyong Zheng and Yajun Li and Aifang Yao and Xixi Cai and Yi Yuan and Shaoyun Wang},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2025.118121},
  url = {https://doi.org/10.1016/j.foodres.2025.118121}
}

RIS

TY  - JOUR
TI  - Convenient fabrication of shellac-chitosan composite nanoparticles by antisolvent precipitation for efficiently stabilizing Pickering emulsions and encapsulating peppermint essential oil
AU  - Huan Liu
AU  - Tingyong Zheng
AU  - Yajun Li
AU  - Aifang Yao
AU  - Xixi Cai
AU  - Yi Yuan
AU  - Shaoyun Wang
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2025.118121
UR  - https://doi.org/10.1016/j.foodres.2025.118121
ER  -

APA

Liu, H., Zheng, T., Li, Y., Yao, A., Cai, X., Yuan, Y., & Wang, S. (2026). Convenient fabrication of shellac-chitosan composite nanoparticles by antisolvent precipitation for efficiently stabilizing Pickering emulsions and encapsulating peppermint essential oil. Food Research International. https://doi.org/10.1016/j.foodres.2025.118121

Source records

crossref · retrieved 2026-09-26T09:28:10.494Z