Incorporation of ultrasound-assisted olive leaf extract into mozzarella cheese: effects on physicochemical, functional, and textural properties

Abstract Mozzarella cheese is one of the most commonly consumed and popular dairy products globally. Its characteristics and internal matrix structure make it ideal for containing bioactives like polyphenols, plant extracts, and functional lipids. Olive leaves are the byproduct of olive cultivation...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Kanza Imran, Syeda Afnan Mujahid, Khadijah Fayyaz, Komal Javed, Nauman Khalid
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	SpringerOpen 2026-04-01
Sarja:	Applied Biological Chemistry
Aiheet:	Functional foods Mozzarella cheese Olive leaf extract Ultrasound-assisted microencapsulation Functional attributes Characterization
Linkit:	https://doi.org/10.1186/s13765-026-01094-1
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