Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions
Omid Ahmadi, Hoda Jafarizadeh‐Malmiri
Topics & Concepts
CarvacrolPenicillium digitatumZeta potentialSaponinEssential oilThymolChemistryAntibacterial activityParticle sizeResponse surface methodologyFood scienceDispersitySolventChromatographyAntifungalNanoparticleMaterials scienceOrganic chemistryMicrobiologyNanotechnologyBacteriaBiologyAlternative medicineMedicinePathologyPhysical chemistryGeneticsEssential Oils and Antimicrobial ActivityPhase Equilibria and ThermodynamicsNatural product bioactivities and synthesis