Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant-Reference-Cited by-同舟云学术

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Published:2018-05-24 Issue:7 Volume:42 Page:e13668
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Sedaghat Doost Ali¹^ORCID,Devlieghere Frank²,Dirckx Ann²,Van der Meeren Paul¹

Affiliation:

1. Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium

2. Laboratory of Food Microbiology and Food Preservation, Part of Food2Know, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13668/fullpdf

Reference46 articles.

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3. Chemical composition and antifungal activity of essential oils of seven Moroccan Labiatae against Botrytis cinerea Pers: Fr;Bouchra;Journal of Ethnopharmacology,2003

4. Emulsification of caraway essential oil in water by lecithin and β-lactoglobulin: Emulsion stability and properties of the formed oil-aqueous interface;Bylaite;Colloids and Surfaces B: Biointerfaces,2001

5. Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: Influence of ripening inhibitors;Chang;Journal of Agricultural and Food Chemistry,2012

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