Dimas Rahadian Aji Muhammad
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- Journal Article
- open access
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract
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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
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Impact of cinnamon extract nanoparticles on the quality attributes of white and milk chocolates
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- Conference Paper
- C3
- open access
Effect of cinnamon (Cinnamomum burmanii Blume) essential oils on the textural, rheological, thermal profile and antioxidant activity of white chocolate
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Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures