Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity

Simge Tutku Yildirim; Mecit Halil Öztop; Yeşim Soyer

doi:10.1016/j.lwt.2017.05.041

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JOURNAL ARTICLE

Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity

Simge Tutku Yildirim Mecit Halil Öztop Yeşim Soyer

Year: 2017 Journal: LWT Vol: 84 Pages: 122-128 Publisher: Elsevier BV

DOI: 10.1016/j.lwt.2017.05.041

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Keywords:

Antimicrobial Characterization (materials science) Food science Chemistry Materials science Traditional medicine Nanotechnology Medicine Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity

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