Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from Lepidium sativum: evaluation of emulsification and oxidative stability of α-linolenic acid in nanoemulsion
- DOI
- 10.1007/s13197-025-06276-1
- Published
- 2025-05-02
- Container
- Journal of Food Science and Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-025-06276-1,
title = {Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from Lepidium sativum: evaluation of emulsification and oxidative stability of α-linolenic acid in nanoemulsion},
author = {Ahmed Ali Abd El-Maksoud and Karima Said Mohamed Hammad and Bothaina Shaban AbdElHakeem and Ekram Abd El-Salam Abd El-Salam},
year = {2025},
journal = {Journal of Food Science and Technology},
doi = {10.1007/s13197-025-06276-1},
url = {https://doi.org/10.1007/s13197-025-06276-1}
}RIS
TY - JOUR TI - Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from Lepidium sativum: evaluation of emulsification and oxidative stability of α-linolenic acid in nanoemulsion AU - Ahmed Ali Abd El-Maksoud AU - Karima Said Mohamed Hammad AU - Bothaina Shaban AbdElHakeem AU - Ekram Abd El-Salam Abd El-Salam PY - 2025 JO - Journal of Food Science and Technology DO - 10.1007/s13197-025-06276-1 UR - https://doi.org/10.1007/s13197-025-06276-1 ER -
APA
El-Maksoud, A. A. A., Hammad, K. S. M., AbdElHakeem, B. S., & El-Salam, E. A. E. A. (2025). Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from Lepidium sativum: evaluation of emulsification and oxidative stability of α-linolenic acid in nanoemulsion. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-025-06276-1
Source records
- crossref · retrieved 2026-09-25T19:08:44.219Z