Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream

Food Science and Nutrition

Volumn 8, Issue 6, 2020, Pages 2608-2618

  Mohammed, Nameer Khairullah ^a   Muhialdin, Belal J ^b   Meor Hussin, Anis Shobirin ^b  

^a TIKRIT UNIVERSITY   (Iraq)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

emulsifier; ice cream; nanoemulsion; Nigella sativa oil; physicochemical stability

Indexed keywords

EID: 85083670945     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.1500     Document Type: Article

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