Formation of thymol nanoemulsions with combinations of casein hydrolysates and sucrose stearate

Journal of Food Engineering

Volumn 179, Issue , 2016, Pages 1-10

  Su, Dan ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Casein hydrolysates; Nanoemulsions; Stability; Sucrose stearate; Thymol

Indexed keywords

CASEIN; CONVERGENCE OF NUMERICAL METHODS; HYDROPHOBICITY; PHENOLS; SOLUBILITY; STABILITY; SUGAR (SUCROSE);

AMBIENT CONDITIONS; CASEIN HYDROLYSATE; EMULSIFYING ACTIVITY; EMULSION STABILITY; EMULSION TURBIDITIES; HYDROPHOBIC INTERACTIONS; NANO-EMULSIONS; THYMOL;

EMULSIFICATION;

EID: 84957571700     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.01.030     Document Type: Article

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