Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127594
Abstract: The complexation of thymol with soy protein isolate (SPI) at various mixing mass ratios, as well as some physicochemical characteristics, stability and antibacterial properties of the resultant complexes, was evaluated. The loading capacity of thymol… read more here.
Keywords: stability; soy protein; stability antibacterial; thymol soy ... See more keywords
Monocarbonyl Curcuminoids with Improved Stability as Antibacterial Agents against Staphylococcus aureus and Their Mechanistic Studies
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DOI: 10.1021/acsomega.8b02625
Abstract: Curcumin has been known to possess diverse pharmacological effects at relatively nontoxic doses; however, its therapeutic potential is severely restricted because of its low aqueous solubility and poor stability under physiological conditions. To overcome its… read more here.
Keywords: antibacterial agents; stability antibacterial; monocarbonyl curcuminoids; staphylococcus aureus ... See more keywords