Reply to the comment on the paper “Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli”
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference6 articles.
1. Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: Properties, stability and its antibacterial mechanism against MRSA isolated from pork;Liu;Ultrasonics Sonochemistry,2022
2. Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil;Nishad;Food Chemistry,2021
3. Effect of slit dual-frequency ultrasonic emulsification technology on the stability of walnut emulsions;Ouyang;Ultrasonics Sonochemistry,2022
4. Response surface methodology for optimization of cinnamon essential oil nanoemulsion with improved stability and antifungal activity;Pongsumpun;Ultrasonics Sonochemistry,2020
5. Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity;Song;Ultrasonics Sonochemistry,2022
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