Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes
Author:
Affiliation:
1. Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
2. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02759
Reference61 articles.
1. Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate
2. Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil
3. Recovery and Removal of Phenolic Compounds from Olive Mill Wastewater
4. Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
5. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives
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