Thymol nanoemulsified by whey protein-maltodextrin conjugates: the enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol.

Abstract

The objective of this research was to enhance the capability of whey protein isolate-maltodextrin conjugates in nanoemulsifying thymol using propylene glycol to improve antilisterial properties in milk. Thymol was predissolved in PG and emulsified in 7% conjugate solution. Transparent dispersions with mean diameters of <30 nm were observed up to 1.5%w/v… (More)
DOI: 10.1021/jf4043437

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@article{Xue2013ThymolNB, title={Thymol nanoemulsified by whey protein-maltodextrin conjugates: the enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol.}, author={Jia Xue and Patricia M Davidson and Qixin Zhong}, journal={Journal of agricultural and food chemistry}, year={2013}, volume={61 51}, pages={12720-6} }