Influence of emulsion droplet size on antimicrobial properties

Food Science and Biotechnology

Volumn 20, Issue 3, 2011, Pages 793-800

  Buranasuksombat, Umaporn ^b   Kwon, Yun Joong ^a   Turner, Mark ^b   Bhandari, Bhesh ^b  

^a Kyonggi University   (South Korea)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Antimicrobial property; Droplet size; Lemon myrtle oil; Microfluidization; Nanoemulsion

Indexed keywords

BACTERIA; BLENDING; CITRUS FRUITS; DROPS; EMULSIFICATION; EMULSIONS; OSTWALD RIPENING;

ANTI-MICROBIAL PROPERTIES; DROPLET SIZES; LEMON MYRTLE OIL; MICROFLUIDIZATION; NANOEMULSION;

SOYBEAN OIL;

BACTERIA (MICROORGANISMS); CITRUS LIMON; GLYCINE MAX;

EID: 80055050973     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0110-x     Document Type: Article

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