Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties
Abstract In this study, the nanoemulsions containing angelica essential oil (AEO) was used as a novel nano‐carrier for enrichment of dairy dessert. Firstly, oil‐in‐water nanoemulsions were prepared by different levels of GE (1%, 5%, 10%, and 15%) as the dispersed phase, Tween 80 as surfactant with a...
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| Format: | Article |
| Language: | English |
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Hindawi-IET
2023-05-01
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| Series: | IET Nanobiotechnology |
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| Online Access: | https://doi.org/10.1049/nbt2.12112 |