Fabrication, characterization and antimicrobial activities of thymol-loaded zein nanoparticles stabilized by sodium caseinate―chitosan hydrochloride double layers
- Author
- YAQIONG ZHANG1 ; YUGE NIU1 ; YANGCHAO LUO2 ; MEI GE3 ; TIAN YANG3 ; YU, Liangli (Lucy)1 2 ; QIN WANG2
[1] Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
[2] Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
[3] Shanghai Laiyi Center for Biopharmaceutical R & D, Shanghai 201203, China - Source
Food chemistry. 2014, Vol 142, pp 269-275, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antimicrobial activity Chitosan hydrochloride Nanoparticle Sodium caseinate Thymol Zein
- Keyword (fr)
- Activité Antibactérien Antimicrobien Caractérisation Chitosane Chlorhydrate Ion sodium Nanoparticule Particule ultrafine Sodium Nanomatériau Polymère
- Keyword (en)
- Activity Germicides Antimicrobial agents Characterization Chitosan Hydrochlorides Sodium ions Nanoparticles Ultrafine particle Sodium Nanostructured materials Polymers
- Keyword (es)
- Actividad Caracterización Quitosano Hidrocloruro Partícula ultrafina
- Classification
- Pascal
- 001 Exact sciences and technology / 001B Physics / 001B80 Cross-disciplinary physics: materials science; rheology / 001B80A Materials science / 001B80A07 Nanoscale materials and structures: fabrication and characterization
- Discipline
- Physics and materials science
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27752629
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
10.1016/j.foodchem.2013.07.058 
https://dx.doi.org/10.1016/j.foodchem.2013.07.058
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