HIGHLIGHTS
- who: Seyed Mohammad Taghi Gharibzahedi and Zeynep Altintas from the Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des Juni, Berlin, Germany have published the paper: Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity,and Storability, in the Journal: Gels 2022, 8, 551. of /2022/
- what: The coalescence of densely packed oil droplets by prolonging the storage time is the main reason for the increased droplet size and PDI . In this work, innovative MTGase-induced non-fat yogurt gels . . .
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