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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| Autors principals: | , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
John Wiley and Sons
2020
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| Accés en línia: | http://psasir.upm.edu.my/id/eprint/88140/1/ABSTRACT.pdf |
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