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      Formulation and functionalization of linalool nanoemulsion to boost its antibacterial properties against major foodborne pathogens

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          Hydrocolloids as emulsifiers and emulsion stabilizers

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            Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

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              Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

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                Author and article information

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                Journal
                Food Bioscience
                Food Bioscience
                Elsevier BV
                22124292
                December 2021
                December 2021
                : 44
                : 101430
                Article
                10.1016/j.fbio.2021.101430
                f2cb5962-80b8-4e4f-8fa8-53b6750c1216
                © 2021

                https://www.elsevier.com/tdm/userlicense/1.0/

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