The garlic extract-loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise.

Hassanzadeh, Hamed; Rahbari, Mahshid; Galali, Yaseen; Hosseini, Mohamadyar; Ghanbarzadeh, Babak.

Afiliação

Hassanzadeh H; Department of Food Science and Technology, Faculty of Para-veterinary Ilam University Ilam Iran.
Rahbari M; Regional Research Group of Isfahan Standard Research Institute Isfahan Iran.
Galali Y; Food Technology Department, College of Agricultural Engineering Sciences Salahaddin University-Erbil Erbil Iraq.
Hosseini M; Department of Nutrition and Dietetics Cihan University-Erbil Erbil Iraq.
Ghanbarzadeh B; Department of Food Science and Technology, Faculty of Para-veterinary Ilam University Ilam Iran.

Food Sci Nutr ; 11(7): 3799-3810, 2023 Jul.

Article em En | MEDLINE | ID: mdl-37457174