Rational design of a Hypericin-Sichuan Pepper essential oil nanoemulsion for combined photodynamic inactivation and postharvest preservation of chili pepper

Ruoxuan Liu, Jiayao Zhao, Zhoubin Liu, Zhirui Tian, Jingyi Wang, Rui Gao, Jiaoyuan Su, Yulin Liu, Rong Wang

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DOI: 10.1016/j.foodres.2026.120993
Published: 2026-12
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120993,
  title = {Rational design of a Hypericin-Sichuan Pepper essential oil nanoemulsion for combined photodynamic inactivation and postharvest preservation of chili pepper},
  author = {Ruoxuan Liu and Jiayao Zhao and Zhoubin Liu and Zhirui Tian and Jingyi Wang and Rui Gao and Jiaoyuan Su and Yulin Liu and Rong Wang},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120993},
  url = {https://doi.org/10.1016/j.foodres.2026.120993}
}

RIS

TY  - JOUR
TI  - Rational design of a Hypericin-Sichuan Pepper essential oil nanoemulsion for combined photodynamic inactivation and postharvest preservation of chili pepper
AU  - Ruoxuan Liu
AU  - Jiayao Zhao
AU  - Zhoubin Liu
AU  - Zhirui Tian
AU  - Jingyi Wang
AU  - Rui Gao
AU  - Jiaoyuan Su
AU  - Yulin Liu
AU  - Rong Wang
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120993
UR  - https://doi.org/10.1016/j.foodres.2026.120993
ER  -

APA

Liu, R., Zhao, J., Liu, Z., Tian, Z., Wang, J., Gao, R., Su, J., Liu, Y., & Wang, R. (2026). Rational design of a Hypericin-Sichuan Pepper essential oil nanoemulsion for combined photodynamic inactivation and postharvest preservation of chili pepper. Food Research International. https://doi.org/10.1016/j.foodres.2026.120993

Source records

crossref · retrieved 2026-11-04T11:54:50.685Z