Nanocomplexation between thymol and soy protein isolate and its improvements on stability and antibacterial properties of thymol.
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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