Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread

Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread

Increasing shelf-life and nutritional value of bakery products always are important. In this research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein (ISP)/Sodium alginate (SA) nanogel-based cress seed gum (CSG) hydrogel) was used to improve rheological characteristics of...

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Bibliographic Details
Main Authors:	Saeedeh Shahbazizadeh, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Amir Pourfarzad
Format:	Article
Language:	fas
Published:	Research Institute of Food Science and Technology 2022-11-01
Series:	Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Subjects:	bread composite hydrogel dough rheology
Online Access:	https://journals.rifst.ac.ir/article_153399_8202a98464f61e566985e0d6e48bcab8.pdf

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