Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein–maltodextrin conjugates

Effects of storage conditions on the physical stability of d-limonene nanoemulsion

(2016) Po-Hsien Li et al.   FOOD HYDROCOLLOIDS

Improving the antimicrobial activity of d-limonene using a novel organogel-based nanoemulsion

(2015) Mohamed Reda Zahi et al.   FOOD CONTROL

Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide

(2014) Jin-E. Wu et al.   FOOD HYDROCOLLOIDS

Effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsion

(2013) Zijie Zhang et al.   FOOD CHEMISTRY

Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol

(2013) Jia Xue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Foodborne diseases in India – a review

(2012) Sudershan Rao Vemula et al.   British Food Journal

Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation

(2012) Gang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique

(2012) Bhavini Shah et al.   JOURNAL OF FOOD ENGINEERING

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

Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems

(2011) Bin Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier

(2011) Francesco Donsì et al.   JOURNAL OF BIOTECHNOLOGY

Process optimization and stability of d-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology

(2011) Po-Hsien Li et al.   ULTRASONICS SONOCHEMISTRY

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

(2009) P. Goñi et al.   FOOD CHEMISTRY

Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates

(2009) Jonathan O’Regan et al.   FOOD CHEMISTRY