Thymol nanoemulsions formed via spontaneous emulsification: Physical and antimicrobial properties

Food Chemistry

Volumn 232, Issue , 2017, Pages 191-197

  Li, Jianming ^a   Chang, Jun Won ^b   Saenger, Megan ^a   Deering, Amanda ^b  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Antimicrobial; Nanoemulsion; Thymol

Indexed keywords

ANTIMICROBIAL AGENTS; BACTERIA; BIOFILMS; EMULSIONS; MICROORGANISMS; PHENOLS; SURFACE ACTIVE AGENTS;

ANTI-MICROBIAL PROPERTIES; ANTIMICROBIAL; EMULSION PROPERTIES; EMULSION STABILITY; NANOEMULSION; PLANKTONIC BACTERIA; SPONTANEOUS EMULSIFICATION; THYMOL;

EMULSIFICATION;

CETOMACROGOL; CHLORINE; DODECYL SULFATE SODIUM; EMULSIFYING AGENT; POLYSORBATE 20; THYMOL; TRITON X 100; ANTIINFECTIVE AGENT; EMULSION; SURFACTANT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIOPLANKTON; BIOFILM; BLUEBERRY; CANDIDA ALBICANS; CONTROLLED STUDY; DISPERSITY; EMULSION; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; IN VITRO STUDY; LETTUCE; NANOEMULSION; NONHUMAN; PARTICLE SIZE; PHOTON CORRELATION SPECTROSCOPY; SPECTROSCOPY; CHEMICAL PHENOMENA; CHEMISTRY;

ANTI-INFECTIVE AGENTS; EMULSIONS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; SURFACE-ACTIVE AGENTS; THYMOL;

EID: 85017279253     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.147     Document Type: Article

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