Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.-Reference-Cited by-同舟云学术

Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.

Published:2024-09 Issue: Volume:154 Page:110124
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shishir Mohammad Rezaul Islam,Saifullah Md,Hashim Sulafa B.H.,Aalim Halah^ORCID,Bilal Muhammad,Khan Suliman,Marappan Gobinath^ORCID,Tahir Haroon Elrasheid,Zhihua Li,Zhai Xiaodong,Arslan Muhammad,Taip Farah Saleena,Cheng Ka-Wing,Zou Xiaobo^ORCID

Publisher

Elsevier BV

Reference126 articles.

1. Current understanding of polyphenols to enhance bioavailability for better therapies;Aatif;Biomedicines,2023

2. Novel approach for the inhibition of Helicobacter pylori contamination in yogurt using selected probiotics combined with eugenol and cinnamaldehyde nanoemulsions;Abdelhamid;Food Chemistry,2023

3. In vitro digestibility of Aucklandia costus-loaded nanophytosomes and their use in yoghurt as a food model;Abdulqahar;Food Bioscience,2022

4. Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin;Acevedo-Fani;Food Hydrocolloids,2021

5. Development of iron and vitamin D3 fortified low-fat synbiotic yogurt as a potential substrate for Lactobacillus acidophilus and Bifidobacterium lactis: Evaluation of physicochemical and sensory properties during the storage time;Aghdasian;Journal of Food Measurement and Characterization,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review;Food Science of Animal Products;2024-06