Application of quinoa oil emulsions in fresh goat cheese: effects on lipid profile, technological properties and microstructure.
Muñoz-Tebar N; Lucas-González R; Muñoz-Bas C; Martínez-Navarrete G; Viuda-Martos M; Sayas-Barberá E; Fernández E; Pérez-Alvarez JÁ · 2026 · Food chemistry
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
This study investigates the use of quinoa oil emulsion as a novel plant-based ingredient to improve the nutritional quality of fresh goat cheese. Quinoa oil emulsions (3 and 6 g/L) were characterized and incorporated in fresh cheese. The…
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Metadata source: Europe PMC · DOI 10.1016/j.foodchem.2026.149384