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Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system

Jung A Ko1, Jeehye Kim1, Hansol Doh2

  • 1Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul, 02841 Republic of Korea.

Food Science and Biotechnology
|January 15, 2024
PubMed

Keywords:
CapsaicinChitosanHyaluronic acidMultilayer nanoemulsionYogurt

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