Thymol nanoemulsified by whey protein-maltodextrin conjugates: The enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 51, 2013, Pages 12720-12726

  Xue, Jia ^a   Davidson, P Michael ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

antilisterial properties; milk; nanoemulsion; propylene glycol; solubility; thymol

Indexed keywords

ANTILISTERIAL PROPERTIES; MILK; NANOEMULSION; PROPYLENE GLYCOLS; THYMOL;

EMULSIFICATION; POLYOLS; POLYSACCHARIDES; PROTEINS; SOLUBILITY;

PHENOLS;

ANTIINFECTIVE AGENT; FOOD ADDITIVE; MALTODEXTRIN; MILK PROTEIN; POLYSACCHARIDE; PROPYLENE GLYCOL; THYMOL; WHEY PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DRUG EFFECT; EMULSION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MICROBIOLOGY; MILK;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; EMULSIONS; FOOD ADDITIVES; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MILK; MILK PROTEINS; POLYSACCHARIDES; PROPYLENE GLYCOL; THYMOL;

EID: 84891467563     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4043437     Document Type: Article

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