Encapsulation, protection, and delivery of natural antimicrobials: Comparison of nanoemulsion, gelled emulsion, and nanoliposomes for food application
Yosra Ben‐Fadhel, Lily Jaiswal, Carolina Martínez, S. Salmiéri, Monique Lacroix
Topics & Concepts
AntimicrobialFood scienceChemistryBacillus subtilisShelf lifeEmulsionAspergillus flavusZeta potentialDispersityParticle sizeListeria monocytogenesControlled releaseChromatographyNanoparticleNanotechnologyBacteriaMaterials scienceOrganic chemistryBiologyGeneticsPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesAfrican Botany and Ecology Studies