Antimicrobial behavior and mechanism of clove oil nanoemulsion

Potential Pickering emulsion stabilized with chitosan-stearic acid nanogels incorporating clove essential oil to produce fish-oil-enriched mayonnaise

(2020) Razieh Sadat Hosseini et al.   CARBOHYDRATE POLYMERS

Clove Oil (Syzygium aromaticum L.) Activity against Alicyclobacillus acidoterrestris Biofilm on Technical Surfaces

(2020) Alina Kunicka-Styczyńska et al.   MOLECULES

Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action

(2020) Ji Hyun Yoo et al.   FOOD MICROBIOLOGY

Tannic acid enhanced the physical and oxidative stability of chitin particles stabilized oil in water emulsion

(2020) Fang Yang et al.   FOOD CHEMISTRY

Enhancing analgesic and anti-inflammatory effects of capsaicin when loaded into olive oil nanoemulsion: An in vivo study

(2019) Zahra Ghiasi et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Preparation, antibacterial and antioxidant properties of green tea seed oil nanoemulsions by self-emulsification method

(2019) Wei Xu et al.   Micro & Nano Letters

Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles

(2018) Wei Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Modeling of essential oils adsorption onto clays towards a better understanding of their interactions

(2018) Asma Nakhli et al.   JOURNAL OF MOLECULAR LIQUIDS

Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens

(2018) Piyanan Chuesiang et al.   FOOD CONTROL

Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities

(2018) Amro Shetta et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions

(2017) Maja Primozic et al.   FOOD CHEMISTRY

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

(2014) Yaping An et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Determination of Antibacterial Mode of Action ofAllium sativumEssential Oil against Foodborne Pathogens Using Membrane Permeability and Surface Characteristic Parameters

(2013) Ajay Sharma et al.   JOURNAL OF FOOD SAFETY

Nanoemulsions for Food Applications: Development and Characterization

(2011) Hélder Daniel Silva et al.   Food and Bioprocess Technology

Chemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat

(2011) Anis Ben Hsouna et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology

(2009) Qingrong Huang et al.   JOURNAL OF FOOD SCIENCE

Design and optimization of a new self-nanoemulsifying drug delivery system

(2008) Lijuan Wang et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE