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Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
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 emulsifiers....
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| Publicado en: | Food Sci Nutr |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7300053/ https://ncbi.nlm.nih.gov/pubmed/32566178 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1500 |
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