Encapsulation of <i>Nigella sativa</i> Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic

Neslihan Mutlu, Ümmü Gülsüm Koç

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DOI: 10.1111/1750-3841.71333
Published: 2026-07-31
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71333,
  title = {Encapsulation of
                    <i>Nigella sativa</i>
                    Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic},
  author = {Neslihan Mutlu and Ümmü Gülsüm Koç},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71333},
  url = {https://doi.org/10.1111/1750-3841.71333}
}

RIS

TY  - JOUR
TI  - Encapsulation of
                    <i>Nigella sativa</i>
                    Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic
AU  - Neslihan Mutlu
AU  - Ümmü Gülsüm Koç
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71333
UR  - https://doi.org/10.1111/1750-3841.71333
ER  -

APA

Mutlu, N., & Koç, Ü. G. (2026). Encapsulation of <i>Nigella sativa</i> Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic. Journal of Food Science. https://doi.org/10.1111/1750-3841.71333

Source records

crossref · retrieved 2026-09-25T22:17:50.556Z