Thymol nanoemulsions formed via spontaneous emulsification: Physical and antimicrobial properties

Jianming Li; Jun Chang; Megan Saenger; Amanda J. Deering

doi:10.1016/j.foodchem.2017.03.147

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JOURNAL ARTICLE

Thymol nanoemulsions formed via spontaneous emulsification: Physical and antimicrobial properties

Jianming Li Jun Chang Megan Saenger Amanda J. Deering

Year: 2017 Journal: Food Chemistry Vol: 232 Pages: 191-197 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2017.03.147

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Keywords:

Thymol Emulsion Antimicrobial Chemistry Pulmonary surfactant Chromatography Dispersity Centrifugation Bacteria Food science Microbiology Essential oil Organic chemistry Biochemistry Biology

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Topics

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Essential Oils and Antimicrobial Activity

Life Sciences → Agricultural and Biological Sciences → Food Science

Thymol nanoemulsions formed via spontaneous emulsification: Physical and antimicrobial properties

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Citation History

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