Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels

Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger. The GMGs were optimized using the central composite design...

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Detalles Bibliográficos
Autores principales: Rathee, Shweta, Ojha, Ankur, Singh, Kshitij RB., Arora, Vinkel Kumar, Prabhakar, Pramod Kumar, Agnihotri, Shekhar, Chauhan, Komal, Singh, Jay, Shukla, Shruti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559278/
https://www.ncbi.nlm.nih.gov/pubmed/37809974
http://dx.doi.org/10.1016/j.heliyon.2023.e19890

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559278/
https://www.ncbi.nlm.nih.gov/pubmed/37809974
http://dx.doi.org/10.1016/j.heliyon.2023.e19890

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