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

Bakhshalipoor F, Bolandi M, Nahidi F, Abedinia A

DOI: 10.1038/s41598-026-52693-3
Published: 2026 May 22
Container: Scientific reports
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1038/s41598-026-52693-3,
  title = {Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.},
  author = {Bakhshalipoor F and Bolandi M and Nahidi F and Abedinia A},
  year = {2026},
  journal = {Scientific reports},
  doi = {10.1038/s41598-026-52693-3},
  url = {https://doi.org/10.1038/s41598-026-52693-3}
}

RIS

TY  - JOUR
TI  - Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.
AU  - Bakhshalipoor F
AU  - Bolandi M
AU  - Nahidi F
AU  - Abedinia A
PY  - 2026
JO  - Scientific reports
DO  - 10.1038/s41598-026-52693-3
UR  - https://doi.org/10.1038/s41598-026-52693-3
ER  -

APA

F, B., M, B., F, N., & A, A. (2026). Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.. Scientific reports. https://doi.org/10.1038/s41598-026-52693-3

Source records

pubmed · retrieved 2026-09-25T19:29:30.557Z