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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Detalles Bibliográficos
Autores principales: Mohammed, Nameer Khairullah, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300053/
https://www.ncbi.nlm.nih.gov/pubmed/32566178
http://dx.doi.org/10.1002/fsn3.1500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300053/
https://www.ncbi.nlm.nih.gov/pubmed/32566178
http://dx.doi.org/10.1002/fsn3.1500

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