{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T17:33:49Z","timestamp":1793122429585,"version":"4.5.0"},"reference-count":64,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100013076","name":"National Major Science and Technology Projects of China","doi-asserted-by":"publisher","award":["2025ZD01902000"],"award-info":[{"award-number":["2025ZD01902000"]}],"id":[{"id":"10.13039\/501100013076","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004731","name":"Zhejiang Province Natural Science Foundation","doi-asserted-by":"publisher","award":["QN25C200037"],"award-info":[{"award-number":["QN25C200037"]}],"id":[{"id":"10.13039\/501100004731","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.ultsonch.2026.108055","type":"journal-article","created":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T00:26:14Z","timestamp":1789086374000},"page":"108055","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Ultrasound-fabricated thyme essential oil nanoemulsions stabilized by clean-label emulsifiers: Physicochemical properties, antibacterial activity, and food decontamination applications"],"prefix":"10.1016","volume":"133","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0850-7706","authenticated-orcid":false,"given":"Qiao","family":"He","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuting","family":"Yuan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong","family":"Bian","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zixin","family":"Zhuang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Can","family":"Ding","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Can","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengxu","family":"Tu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8010-7139","authenticated-orcid":false,"given":"Chenze","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Han","family":"Jiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2026.108055_b0005","article-title":"WHO estimates of the global, regional, and national burden of 42 foodborne infectious and chemical hazards, 2000-21: an updated data synthesis","volume":"1","author":"Lake","year":"2026","journal-title":"Lancet Glob. Health"},{"key":"10.1016\/j.ultsonch.2026.108055_b0010","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1038\/s41579-024-01051-z","article-title":"Foodborne bacterial pathogens: genome-based approaches for enduring and emerging threats in a complex and changing world","volume":"22","author":"Mather","year":"2024","journal-title":"Nat. Rev. Microbiol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0015","article-title":"A review of conditions influencing fate of Shiga toxin-producing Escherichia coli O157:H7 in leafy greens","volume":"23","author":"Owade","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.ultsonch.2026.108055_b0020","article-title":"S. aureus and S. argenteus in food systems: toxigenicity, resistance, and surveillance at the animal-human-environmental interface","volume":"69","author":"Fetsch","year":"2026","journal-title":"Curr. Opin. Food Sci."},{"key":"10.1016\/j.ultsonch.2026.108055_b0025","doi-asserted-by":"crossref","first-page":"5049","DOI":"10.1080\/10408398.2024.2403000","article-title":"Natural preservatives used in foods: a review","volume":"65","author":"Cedillo-Olivos","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2026.108055_b0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114548","article-title":"Activity and safety evaluation of natural preservatives","volume":"190","author":"Dong","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2026.108055_b0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2025.105462","article-title":"Recent advancements in modification of essential oils and its application in food packaging","volume":"168","author":"Zhang","year":"2026","journal-title":"Trends Food Sci. Tech."},{"key":"10.1016\/j.ultsonch.2026.108055_b0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140545","article-title":"Essential oil-nanoemulsion based edible coating: innovative sustainable preservation method for fresh\/fresh-cut fruits and vegetables","volume":"460","author":"Sharma","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2025.111755","article-title":"Synergistic bactericidal effect of Salmonella Typhimurium by ultrasound combined with thyme essential oil nanoemulsion and its application on blueberries cleaning","volume":"181","author":"Song","year":"2026","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2026.108055_b0050","unstructured":"U.S. Food and Drug Administration, Substances added to food (formerly EAFUS). https:\/\/www.fda.gov\/food\/food-additives-petitions\/food-additive-status-list\/, 2025, (accessed 20 July 2026)."},{"key":"10.1016\/j.ultsonch.2026.108055_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139618","article-title":"Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets","volume":"453","author":"Yang","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139969","article-title":"Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization","volume":"456","author":"Xing","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2026.150720","article-title":"Mechanistic insights and functional evaluation of an Artemisia annua essential oil nanoemulsion for antibacterial topical application against S. aureus","volume":"346","author":"Zhang","year":"2026","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2025.111466","article-title":"Nanoemulsion enhances antimicrobial efficacy of Spanish marjoram essential oil against Listeria monocytogenes and E. coli O157:H7 on spinach leaves","volume":"444","author":"Krasniewska","year":"2026","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.dche.2025.100225","article-title":"Microwave drying of basil (Ocimum sanctum) leaves with chitosan coating pretreatment: bibliometric analysis and optimization","volume":"15","author":"Kusuma","year":"2025","journal-title":"Digital Chem. Eng."},{"key":"10.1016\/j.ultsonch.2026.108055_b0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2023.100304","article-title":"Evaluation of mini bibliometric analysis, moisture ratio, drying kinetics, and effective moisture diffusivity in the drying process of clove leaves using microwave-assisted drying","volume":"3","author":"Kusuma","year":"2023","journal-title":"Appl. Food Res."},{"key":"10.1016\/j.ultsonch.2026.108055_b0085","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/j.tifs.2020.09.024","article-title":"Ultrasonic emulsification: an overview on the preparation of different emulsifiers-stabilized emulsions","volume":"105","author":"Taha","year":"2020","journal-title":"Trends Food Sci. Tech."},{"key":"10.1016\/j.ultsonch.2026.108055_b0090","doi-asserted-by":"crossref","first-page":"3694","DOI":"10.1111\/1750-3841.16706","article-title":"Bergamot juice powder with high bioactive properties: spray-drying for the preservation of antioxidant activity and ultrasound-assisted extraction for enhanced phenolic compound extraction","volume":"88","author":"Demircan","year":"2023","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ultsonch.2026.108055_b0095","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1093\/ijfood\/vvaf085","article-title":"Leveraging waste for natural antioxidant production: the effect of direct ultrasound fortification of sunflower oil with saffron by-products to enhance oxidative stability","volume":"60","author":"Ahmed","year":"2025","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0100","doi-asserted-by":"crossref","first-page":"12567","DOI":"10.1080\/10408398.2022.2103089","article-title":"Can droplet size influence antibacterial activity in ultrasound-prepared essential oil nanoemulsions?","volume":"63","author":"da Silva","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2026.108055_b0105","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1039\/D4CS00148F","article-title":"Ultrasound mechanisms and their effect on solid synthesis and processing: a review","volume":"54","author":"Devos","year":"2025","journal-title":"Chem. Soc. Rev."},{"key":"10.1016\/j.ultsonch.2026.108055_b0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.cej.2024.149462","article-title":"Characteristics of emulsion preparation in an ultrasonic microreactor: cavitation, droplet size and energy efficiency","volume":"484","author":"Ding","year":"2024","journal-title":"Chem. Eng. J."},{"key":"10.1016\/j.ultsonch.2026.108055_b0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.106900","article-title":"Sonication as a potential tool in the formation of protein-based stable emulsion - concise review","volume":"107","author":"Jadhav","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0120","doi-asserted-by":"crossref","first-page":"3004","DOI":"10.1021\/acs.jpcb.3c07907","article-title":"Molecular adsorption and physicochemical properties at liquid\/liquid nanoemulsion soft interfaces: effect of charge and hydrophobicity","volume":"128","author":"Sara","year":"2024","journal-title":"J. Phys. Chem. B"},{"key":"10.1016\/j.ultsonch.2026.108055_b0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.106807","article-title":"Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion","volume":"104","author":"Bai","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.cis.2023.102863","article-title":"Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives","volume":"313","author":"Cai","year":"2023","journal-title":"Adv. Colloid Interface Sci."},{"key":"10.1016\/j.ultsonch.2026.108055_b0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.molliq.2021.117218","article-title":"Effects of emulsifiers on the physicochemical stability of oil-in-water nanoemulsions: a critical review","volume":"340","author":"Marhamati","year":"2021","journal-title":"J. Mol. Liq."},{"key":"10.1016\/j.ultsonch.2026.108055_b0140","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70505","article-title":"Clean-label trends in processed foods: challenges in formulation and consumer expectations","volume":"25","author":"Urugo","year":"2026","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.ultsonch.2026.108055_b0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.109856","article-title":"Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate\/tea saponin nanoparticles","volume":"151","author":"Zhao","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108055_b0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.colsurfa.2024.135661","article-title":"Fabrication and stability of oil-in-water emulsions with mung bean protein aggregates and soy lecithin","volume":"705","author":"Son","year":"2025","journal-title":"Colloids Surf., A"},{"key":"10.1016\/j.ultsonch.2026.108055_b0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.107230","article-title":"Recent advances in antibacterial food preservation using soy protein isolate-stabilized essential oil nanoemulsions","volume":"71","author":"Zou","year":"2025","journal-title":"Food Biosci."},{"key":"10.1016\/j.ultsonch.2026.108055_b0160","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.13285","article-title":"Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: a review","volume":"23","author":"Yuan","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.ultsonch.2026.108055_b0165","doi-asserted-by":"crossref","first-page":"4164","DOI":"10.3390\/plants12244164","article-title":"Chemical compositions of essential oil extracted from eight thyme species and potential biological functions","volume":"12","author":"Dong","year":"2023","journal-title":"Plants"},{"key":"10.1016\/j.ultsonch.2026.108055_b0170","doi-asserted-by":"crossref","first-page":"20277","DOI":"10.1021\/acsomega.4c11498","article-title":"Unraveling the thermal effects of high-intensity ultrasound: a practical guide to acoustic power determination and heat management","volume":"10","author":"Ferraz","year":"2025","journal-title":"ACS Omega"},{"key":"10.1016\/j.ultsonch.2026.108055_b0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105310","article-title":"Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine","volume":"100","author":"Li","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108055_b0180","article-title":"Development of antimicrobial nanoemulsion edible coating of xanthan gum incorporated with pomelo peel extract for cheese preservation","volume":"29","author":"Joshi","year":"2025","journal-title":"Food Chem.: X"},{"key":"10.1016\/j.ultsonch.2026.108055_b0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2021.105509","article-title":"Antibacterial mechanism of ultrasound against Escherichia coli: Alterations in membrane microstructures and properties","volume":"73","author":"He","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2020.108936","article-title":"Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157:H7 on cherry tomatoes","volume":"337","author":"He","year":"2021","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0195","doi-asserted-by":"crossref","first-page":"1297","DOI":"10.31925\/farmacia.2025.5.22","article-title":"GC-MS Analysis of Thymus vulgaris L. and Ptychotis verticillata (Desf.) essential oils: multi-bioactive potential as natural therapeutic alternatives","volume":"73","author":"Medjadji","year":"2025","journal-title":"Farmacia"},{"key":"10.1016\/j.ultsonch.2026.108055_b0200","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.foodchem.2016.09.203","article-title":"Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran","volume":"220","author":"Tohidi","year":"2017","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.coche.2024.101046","article-title":"Recent advances in ultrasonic cavitation technologies for emulsion preparation: a mini review","volume":"45","author":"Tiang","year":"2024","journal-title":"Curr. Opin. Chem. Eng."},{"key":"10.1016\/j.ultsonch.2026.108055_b0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2024.103867","article-title":"Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: a review","volume":"98","author":"Shen","year":"2024","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2025.107522","article-title":"Ultrasonication-driven optimization of cricket protein nanoemulsions: influence of pH and rheological stabilizers","volume":"120","author":"Sanchez-Garcia","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.ces.2025.121366","article-title":"Ultrasonic-assisted emulsification process in micro-packed bed reactor and its application on nano-emulsion preparation","volume":"307","author":"Zhao","year":"2025","journal-title":"Chem. Eng. Sci."},{"key":"10.1016\/j.ultsonch.2026.108055_b0225","doi-asserted-by":"crossref","first-page":"6419","DOI":"10.1021\/acs.jpcc.3c08072","article-title":"Rigorous accounting for dependent scattering in thick and concentrated nanoemulsions","volume":"128","author":"Martinez","year":"2024","journal-title":"J. Phys. Chem. C"},{"key":"10.1016\/j.ultsonch.2026.108055_b0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.cis.2024.103299","article-title":"Non-Newtonian behaviour of suspensions and emulsions: review of different mechanisms","volume":"333","author":"Pal","year":"2024","journal-title":"Adv. Colloid Interface Sci."},{"key":"10.1016\/j.ultsonch.2026.108055_b0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.107217","article-title":"Microfluidic systems and ultrasonics for emulsion-based biopolymers: a comprehensive review of techniques, challenges, and future directions","volume":"114","author":"Yu","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.foostr.2024.100383","article-title":"Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: structural, viscosity,and functional properties","volume":"42","author":"Kang","year":"2024","journal-title":"Food Struct."},{"key":"10.1016\/j.ultsonch.2026.108055_b0245","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111492","article-title":"Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively","volume":"168","author":"Li","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108055_b0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111466","article-title":"Enhancing function, stability, and intracellular uptake of kaempferol in zein-pectin nanoemulsions by a novel dual-frequency pulsed ultrasound system","volume":"168","author":"Qu","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108055_b0255","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145816","article-title":"Stabilization of sesame oil-in-water emulsions by synergistic complexation of tea saponin and gum arabic: stability and rheological characterization","volume":"493","author":"Ali","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108055_b0260","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110943","article-title":"Plant-based Pickering emulsions using cellulose nanofibers and soy protein isolate: stabilization and high environmental resistance","volume":"162","author":"Zhu","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.108055_b0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2024.110935","article-title":"Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries","volume":"427","author":"Zhu","year":"2025","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.132911","article-title":"Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions","volume":"273","author":"Meng","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0275","doi-asserted-by":"crossref","first-page":"e01616","DOI":"10.1128\/mbio.01616-25","article-title":"Carrier-mediated transport as a common route of antibiotic ingress into bacteria","volume":"16","author":"Clarke","year":"2025","journal-title":"mBio"},{"key":"10.1016\/j.ultsonch.2026.108055_b0280","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117366","article-title":"Synergistic bactericidal effects of photodynamic inactivation technology combined with citric acid on S. aureus","volume":"216","author":"Zhu","year":"2025","journal-title":"LWT - Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.108055_b0285","doi-asserted-by":"crossref","first-page":"23666","DOI":"10.1021\/acsami.5c00787","article-title":"Interaction dynamics of liposomal fatty acids with Gram-positive bacterial membranes","volume":"17","author":"Shin","year":"2025","journal-title":"ACS Appl. Mater. Interfaces"},{"key":"10.1016\/j.ultsonch.2026.108055_b0290","doi-asserted-by":"crossref","first-page":"3185","DOI":"10.1021\/acs.langmuir.2c02794","article-title":"Morphological behavior of liposomes and lipid nanoparticles","volume":"39","author":"Zhigaltsev","year":"2023","journal-title":"Langmuir"},{"key":"10.1016\/j.ultsonch.2026.108055_b0295","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2025.101083","article-title":"Antibacterial activity and potential mechanisms of plumbagin against Escherichia coli and its application in milk","volume":"10","author":"Guo","year":"2025","journal-title":"Curr. Res. Food Sci."},{"key":"10.1016\/j.ultsonch.2026.108055_b0300","article-title":"Harnessing essential oils for sustainable food preservatives: chemical composition, mechanisms, applications, and safety insights","volume":"30","author":"Rais","year":"2025","journal-title":"Food Chem.: X"},{"key":"10.1016\/j.ultsonch.2026.108055_b0305","doi-asserted-by":"crossref","unstructured":"H.F.d. Souza, F.R.D. Santos, J.S. Cunha, F.C. Pacheco, A.F.C. Pacheco, M.E.M. Soutelino, C.C.N. Martins, I. Andressa, R.d.S. Rocha, A.G.d. Cruz, P.H.C. Paiva, I.V. Brandi, E.S. Kamimura, Microencapsulation to harness the antimicrobial potential of essential oils and their applicability in dairy products: a comprehensive review of the literature, Foods 13 (2024) 2197. doi:10.3390\/foods13142197.","DOI":"10.3390\/foods13142197"},{"key":"10.1016\/j.ultsonch.2026.108055_b0310","doi-asserted-by":"crossref","first-page":"7363","DOI":"10.1080\/10408398.2023.2184767","article-title":"Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review","volume":"64","author":"Zheng","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2026.108055_b0315","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfp.2022.100025","article-title":"A review of regulatory standards and advances in essential oils as antimicrobials in foods","volume":"86","author":"Jackson-Davis","year":"2023","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ultsonch.2026.108055_b0320","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.13263","article-title":"Comprehensive review of clean-label antimicrobials used in dairy products","volume":"23","author":"Choi","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417726003202?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417726003202?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T16:51:48Z","timestamp":1793119908000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417726003202"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":64,"alternative-id":["S1350417726003202"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2026.108055","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Ultrasound-fabricated thyme essential oil nanoemulsions stabilized by clean-label emulsifiers: Physicochemical properties, antibacterial activity, and food decontamination applications","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2026.108055","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"108055"}}