Development of composite nanoemulsion gels as carriers for co-delivery of wheat germ oil and probiotics and their incorporation in yoghurt

Author:

Abu-El Khair Asmaa G.,Soliman Tarek N.,Hashim Ayat F.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference70 articles.

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5. Systematic comparison of structural and lipid oxidation in oil-in-water and water-in-oil biphasic emulgels: Effect of emulsion type, oil-phase composition, and oil fraction;Chen;Journal of the Science of Food and Agriculture,2022

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