Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions

LWT

Volumn 62, Issue 1, 2015, Pages 39-47

  Li, Wei ^a   Chen, Huanle ^a   He, Zongze ^a   Han, Cong ^a   Liu, Shilin ^a,b   Li, Yan ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antibacterial; Eugenol; Instability; Ostwald ripening; Ripening inhibitor

Indexed keywords

EMULSIFICATION; ESCHERICHIA COLI; LIGHT SCATTERING; NONIONIC SURFACTANTS; OSTWALD RIPENING; PLASMA STABILITY; SODIUM DODECYL SULFATE; STABILITY;

ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL; BACTERIAL INHIBITION; EMULSION STABILITY; EUGENOL; HIGH PRESSURE HOMOGENIZATION; INTERFACIAL SURFACTANTS; RIPENING INHIBITOR;

EUROPIUM COMPOUNDS;

BACTERIA (MICROORGANISMS);

EID: 84923215240     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.012     Document Type: Article

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