Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties-Reference-Cited by-同舟云学术

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Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties

Published:2021-09-06 Issue:11 Volume:9 Page:6186-6193
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Almasi Khadijeh¹,Esnaashari Seyedeh Sara²^ORCID,Khosravani Masood¹,Adabi Mahdi¹^ORCID

Affiliation:

1. Department of Medical Nanotechnology School of Advanced Technologies in Medicine Tehran University of Medical Sciences Tehran Iran

2. Department of Medical Nanotechnology Faculty of Advanced Sciences and Technology Tehran Medical SciencesIslamic Azad University Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2571

Reference24 articles.

1. Omega‐3 fatty acids in coronary heart disease: Recent updates and future perspectives

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

3. A REVIEW ON FORMULATION AND CHARACTERIZATION OF NANOEMULSION

4. Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

5. The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

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1. Desserts Enriched with a Nanoemulsion Loaded with Vitamin D3 and Omega-3 Fatty Acids for Older People;Foods;2024-06-29

2. Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage;Food Science & Nutrition;2024-01-30

3. Preparation and characterization of exopolysaccharide based nanoemulsion extracted from Ganoderma gibbosum and evaluation of its in-vivo antioxidant activity;Biologia;2024-01-02

4. Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation;Journal of Food Science and Technology;2023-10-08

5. Edible and essential oils nanoparticles in food: a review on the production, characterization, application, stability, and market scenario;Critical Reviews in Food Science and Nutrition;2023-09-06

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