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The effect of dual emulsifier on the stability and antioxidant activity of oregano essential oil microcapsules and their application in food preservation

Crossref DOI link: https://doi.org/10.1007/s11694-025-03992-2

Published Online: 2026-02-26

Published Print: 2026-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhang, Qinqing

Ma, Xinyue

Fan, Yaqi

Li, Hongyang

Zhang, Xiangyu https://orcid.org/0009-0004-1563-7503
Zhao, Yanli

Li, Jinlian

Wu, Dongmei
Funding

Funding for this research was provided by:

Natural Science Foundation of Heilongjiang Province (PL2024H019)
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Text and Data Mining valid from 2026-02-26

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Article History

Received: 1 November 2025

Accepted: 19 December 2025

First Online: 26 February 2026

Declarations

:

: The authors declare they have no financial interests.

: Not applicable

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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