Sedaghat Doost, Ali <br/><br/>
Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: A comparison of polysorbate 80 and hydrophobically modified inulin.  [electronic resource] 

 -  Food chemistry  Aug 2018 
 - 237-244 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.03.078  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrolein--analogs & derivatives<br/>Emulsifying Agents--chemistry<br/>Emulsions--chemistry<br/>Escherichia coli--drug effects<br/>Hydrophobic and Hydrophilic Interactions<br/>Inulin--chemistry<br/>Microbial Sensitivity Tests<br/>Nanostructures--chemistry<br/>Particle Size<br/>Plant Oils--chemistry<br/>Polysorbates--chemistry<br/>Salts--chemistry<br/>Staphylococcus aureus--drug effects<br/>Surface-Active Agents--chemistry<br/>Temperature