Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization-Reference-Cited by-同舟云学术

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Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization

Published:2024-10 Issue: Volume:456 Page:139969
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xing Zheng,Xu Yaoyao,Feng Xiao,Gao Chengcheng,Wu Di,Cheng Weiwei,Meng Linghan,Wang Zhenjiong,Xu Tian,Tang Xiaozhi

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Reference55 articles.

1. Effective suppression of potato tuber sprouting using polysaccharide-based emulsified films for prolonged release of citral;Arnon-Rips;Food Hydrocolloids,2020

2. The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions;Banasaz;European Food Research and Technology,2022

3. Antimicrobial activity of lauroyl arginate ethyl (LAE), against selected food-borne bacteria;Becerril;Food Control,2013

4. Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils;Ben Jemaa;Food Chemistry,2017

5. Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: Essential oil (thyme oil) and cationic surfactant (lauric arginate);Chang;Food Chemistry,2015

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation of tea saponin-cinnamaldehyde nanoemulsion and study of its inhibition of citrus fungi;Journal of Dispersion Science and Technology;2024-08-30

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