Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol
- Author
- JIA XUE1 ; DAVIDSON, P. Michael1 ; QIXIN ZHONG1
[1] Department of Food Science and Technology, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States - Source
Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 51, pp 12720-12726, 7 p ; ref : 39 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- antilisterial properties milk nanoemulsion propylene glycol solubility thymol
- Keyword (fr)
- Lait Maltodextrine Propanediol Protéine lactosérum Solubilité
- Keyword (en)
- Milk Maltodextrin Propanediol Whey protein Solubility
- Keyword (es)
- Leche Maltodextrina Propanodiol Proteína lactosero Solubilidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology
- Discipline
- Generalities in biological sciences
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28079486
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf4043437 
https://dx.doi.org/10.1021/jf4043437
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