Dimas Rahadian Aji Muhammad
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Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
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Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil
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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
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- Conference Paper
- P1
- open access
Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon
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Functionality of cinnamon (nano)particles in cocoa-based systems
(2019) -
Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
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Formulation of novel biopolymer nanoparticles for targeted delivery of bioactive compounds
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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
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Cinnamon and its derivatives as potential ingredient in functional food : a review