Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil-Reference-Cited by-同舟云学术

Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil

Published:2024-01 Issue: Volume:430 Page:137093
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ahmadian Soheila,Kenari Reza Esmaeilzadeh,Amiri Zeynab Raftani,Sohbatzadeh Farshad,Khodaparast Mohammad Hossein Haddad

Funder

Sari Agricultural Sciences and Natural Resources University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage;Agregán;Food Research International,2017

2. Effects of exogenous application of citrulline on prolonged water stress damages in hyssop (Hyssopus officinalis L.): Antioxidant activity, biochemical indices, and essential oils profile;Ahmadi;Food Chemistry,2020

3. Effect of ultrasound-assisted cold plasma pretreatment on cell wall polysaccharides distribution and extraction of phenolic compounds from hyssop (Hyssopus officinalis L.);Ahmadian;International Journal of Biological Macromolecules,2023

4. Chia seed mucilage as a potential encapsulating agent of a natural food dye;Antigo;Journal of Food Engineering,2020

5. Encapsulation of elderberry extract into phospholipid nanoparticles;Bryła;Journal of Food Engineering,2015

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