Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes-Reference-Cited by-同舟云学术

Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes

Published:2024-01 Issue: Volume:146 Page:109311
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Rashwan Ahmed K.^ORCID,Karim Naymul^ORCID,Liu Shiyu,Paul Bolai,Xu Yang,Chen Wei

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - a review;Ahmad;Trends in Food Science & Technology,2022

2. Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration;Ahmad;Food Science and Human Wellness,2023

3. Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes;Akgün;Food Hydrocolloids,2020

4. Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes;Balanč;Food Hydrocolloids,2016

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