Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

There is a high demand for designing healthy-functional dairy gels with a newly structured protein network in the food industry. Non-fat yogurt gels enriched with stable tarragon essential oil-nanoemulsions (TEO-NEs) using crosslinking of microbial transglutaminase (MTGase) were developed. The gas c...

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Detalles Bibliográficos
Autores principales: Gharibzahedi, Seyed Mohammad Taghi, Altintas, Zeynep
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498499/
https://www.ncbi.nlm.nih.gov/pubmed/36135262
http://dx.doi.org/10.3390/gels8090551

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498499/
https://www.ncbi.nlm.nih.gov/pubmed/36135262
http://dx.doi.org/10.3390/gels8090551

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