Physical properties and stability of quercetin loaded niosomes: Stabilizing effects of phytosterol and polyethylene glycol in orange juice model

Journal of Food Engineering - Tập 296 - Trang 110463 - 2021
Neda Elmi1, Babak Ghanbarzadeh2,1, Ali Ayaseh1, Samar Sahraee1, Maryam Khakbaz Heshmati1, Mohammadyar Hoseini3, Akram Pezeshki1
1Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, P.O. Box 51666-16471, Iran
2Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus, Mersin 10, P. O. Box 99138, Turkey
3Department of Food Science and Technology, Faculty of Agriculture, Ilam University, Ilam, Iran

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