Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream-Reference-Cited by-同舟云学术

Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream

Published:2020-04-21 Issue:6 Volume:8 Page:2608-2618
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mohammed Nameer Khairullah¹^ORCID,Muhialdin Belal J.²^ORCID,Meor Hussin Anis Shobirin²³^ORCID

Affiliation:

1. Department of Food Science College of Agriculture University of Tikrit Tikrit Iraq

2. Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

3. Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1500

Reference60 articles.

1. Microencapsulation of Nigella sativa seeds oil containing thymoquinone by spray-drying for functional yogurt production

2. Bioavailability of nanoparticles in nutrient and nutraceutical delivery

3. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities

4. Oral and intraperitoneal LD50 of thymoquinone, an active principle of Nigella sativa, in mice and rats;Al‐Ali A.;Journal of Ayub Medical College Abbottabad Pakistan,2008

5. Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil

Cited by 55 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. Polymer-based encapsulation in food products: a comprehensive review of applications and advancements;Journal of Future Foods;2025-03

2. Impact of thermal processing and emulsification methods on spice oleoresin blending: Insights for flavor release and emulsion stability;Food Chemistry;2024-12

3. Development of Prangos ferulacea essential oil based nanoemulsions/pickering emulsion and examination of their performance in mayonnaise shelf life;Journal of Agriculture and Food Research;2024-12

4. Optimizing ultrasonic parameters for development of vitamin D3-loaded gum arabic nanoemulsions – An approach for vitamin D3 fortification;International Journal of Biological Macromolecules;2024-10

5. Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake;Grain & Oil Science and Technology;2024-09