Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey proteins, gum Arabic, or their ternary admixture-Reference-Cited by-同舟云学术

Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey proteins, gum Arabic, or their ternary admixture

Published:2022-07-06 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hebishy Essam¹^ORCID,Collette Laurine¹²,Iheozor‐Ejiofor Pamela¹,Onarinde Bukola A.¹

Affiliation:

1. Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing, College of Sciences University of Lincoln Spalding United Kingdom

2. Department of BioEngineering IUT‐Dijon‐Auxerre Dijon Cedex France

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16840

Reference91 articles.

1. Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch

2. Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

3. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

4. Influence of continuous phase viscosity on emulsification by ultrasound

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