Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil
Soheila Ahmadian, Reza Esmaeilzadeh Kenari, Zeynab Raftani Amiri, Farshad Sohbatzadeh, Mohammad Hossein Haddad Khodaparast
Topics & Concepts
EmulsionCanolaSoy proteinChemistryPickering emulsionRheologyChromatographyFood scienceAntioxidantMaterials scienceOrganic chemistryComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes