Ginger essential oil nanoemulsions: Preparation and physicochemical characterization and antibacterial activities evaluation
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Ginger essential oil nanoemulsions: Preparation and physicochemical characterization and antibacterial activities evaluation
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESS ENGINEERING
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-05-02
DOI
10.1111/jfpe.13434
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Preparation of maltodextrin stabilized α-tocopherol nanoemulsions using solvent-displacement technique
- (2019) Mitra Firoozy et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger ( Zingiber officinale ) essential oil and its effect on safety and quality attributes of chicken breast fillets
- (2018) Soheila Noori et al. FOOD CONTROL
- Action of ginger essential oil ( Zingiber officinale ) encapsulated in proteins ultrafine fibers on the antimicrobial control in situ
- (2018) Francine Tavares da Silva et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions
- (2018) Seiran Moradi et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Evaluation the Effects of Ultrasonic Parameters on Simultaneously Extraction and Size Reduction of Lycopene from Tomato Processing Waste
- (2018) Navideh Anarjan Waste and Biomass Valorization
- Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications
- (2016) Elisabete Maria Cruz Alexandre et al. Food Packaging and Shelf Life
- Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract
- (2015) Thi Van Anh Ha et al. FOOD CHEMISTRY
- Optimization of Mixing Parameters for α-Tocopherol Nanodispersions Prepared Using Solvent Displacement Method
- (2014) Navideh Anarjan et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Influence of astaxanthin, emulsifier and organic phase concentration on physicochemical properties of astaxanthin nanodispersions
- (2013) Navideh Anarjan et al. Chemistry Central Journal
- Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation
- (2012) Navideh Anarjan et al. FOOD CHEMISTRY
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
- (2011) David Julian McClements et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of Organic-Phase Solvents on Physicochemical Properties and Cellular Uptake of Astaxanthin Nanodispersions
- (2011) Navideh Anarjan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
- (2010) David Julian McClements et al. ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions
- (2010) Navideh Anarjan et al. FOOD CHEMISTRY
- Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils
- (2009) P. Goñi et al. FOOD CHEMISTRY
- Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions
- (2008) Li-Jun Yin et al. FOOD HYDROCOLLOIDS
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started