Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 144-150

  Wu, Jin E ^a,b   Lin, Jun ^b   Zhong, Qixin ^b  

^a WUHAN POLYTECHNIC UNIVERSITY   (China)

^b UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Antimicrobial activity; Antimicrobial delivery system; Soluble soybean polysaccharide; Stability; Surface load; Thyme oil

Indexed keywords

EMULSIFICATION; EMULSIONS; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD PRODUCTS; FOOD SAFETY; OSTWALD RIPENING; SALMONELLA; SOYBEAN OIL;

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL DELIVERY SYSTEM; DELIVERY SYSTEMS; MASS RATIO; MICROBIOLOGICAL SAFETY; OIL EMULSIONS; OIL MASS; SOLUBLE SOYBEAN POLYSACCHARIDES; SURFACE LOADS; THYME OIL;

ESSENTIAL OILS;

EID: 84893039264     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.12.029     Document Type: Article

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