Chitosan-Curcumin Nanoformulation to Improve the Physicochemical and Rheological Properties of Yogurt

BioNanoScience 2026

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Authors: Mohammed Q. J. Al-Suwidi, Ali Hussein F Alnasraui, Sharafaldin Al-Musawi, Roaa H. Al-Ezirjawi, Rafla M. Al-Mamuri, Sadiq K. Al-Omairi
DOI: 10.1007/s12668-026-02670-x
Cited by: 1
References: 40

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Curcumin's Biomedical Applications

Publication details

Journal / source
BioNanoScience
Publisher
Springer Science and Business Media LLC
Volume
16
Issue
6
Publication date
13 June 2026
Language
EN