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Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
Abstract The aim of this study was to develop ice‐cream product fortified with a Nigella sativa oil (NSO) nanoemulsion at four ratios (0% control, 3%, 5% and 10%). The NSO nanoemulsion stabilized by combinations of gum arabic, sodium caseinate, and Tween‐20 at three ratios (5%, 10%, and 15%) of emul...
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| Main Authors: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Wiley
2020-06-01
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| 叢編: | Food Science & Nutrition |
| 主題: | |
| 在線閱讀: | https://doi.org/10.1002/fsn3.1500 |
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