Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D 3 ‐loaded nanoniosomes produced by different surfactant-Reference-Cited by-同舟云学术

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Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D 3 ‐loaded nanoniosomes produced by different surfactant

Published:2021-12-19 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Maqamikia Hamideh¹,Hakimzadeh Vahid¹^ORCID,Arianfar Akram¹^ORCID,Rajabzadeh Ghadir²,Shahidi‐Noghabi Mostafa³^ORCID

Affiliation:

1. Department of Food Science and Technology Quchan Branch Islamic Azad University Quchan Iran

2. Department of Food Nanotechnology Research Institute of Food Science and Technology Mashhad Iran

3. Department of Food Chemistry Research Institute of Food Science and Technology (RIFST) Mashhad Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16230

Reference33 articles.

1. Curcumin Niosomes (curcusomes) as an alternative to conventional vehicles: A potential for efficient dermal delivery

2. Folic acid-functionalized niosomal nanoparticles for selective dual-drug delivery into breast cancer cells: An in-vitro investigation

3. Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization

4. α-Tocopherol-loaded niosome prepared by heating method and its release behavior

5. Characterization of niosomes prepared with various nonionic surfactants for paclitaxel oral delivery

Cited by 3 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. Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention;Journal of Food Engineering;2024-07

2. Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties;eFood;2024-06-14

3. Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties;IET Nanobiotechnology;2023-01-27

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