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Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.

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Title: Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.
Authors: Bakhshalipoor F; Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, 3671637849, Iran., Bolandi M; Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, 3671637849, Iran. marzieh.bolandi@iau.ac.ir., Nahidi F; Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, 3671637849, Iran., Abedinia A; Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, 3671637849, Iran.
Source: Scientific reports [Sci Rep] 2026 May 22. Date of Electronic Publication: 2026 May 22.
Publication Type: Journal Article
Journal Info: Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Bakhshalipoor+F%22">Bakhshalipoor F</searchLink>; Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, 3671637849, Iran.<br /><searchLink fieldCode="AU" term="%22Bolandi+M%22">Bolandi M</searchLink>; Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, 3671637849, Iran. marzieh.bolandi@iau.ac.ir.<br /><searchLink fieldCode="AU" term="%22Nahidi+F%22">Nahidi F</searchLink>; Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, 3671637849, Iran.<br /><searchLink fieldCode="AU" term="%22Abedinia+A%22">Abedinia A</searchLink>; Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, 3671637849, Iran.
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        Value: 10.1038/s41598-026-52693-3
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        Text: English
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      – TitleFull: Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.
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              Text: 2026 May 22
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