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. |
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| 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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