Figure 4. Scanning electron micrographs of processed cheese supplemented with CR-NE. C: Control; T1: processed cheese containing 2.5% CR-NE (25mg NC /kg cheese), T2: processed cheese containing 5% CR-NE (50mg NC/kg cheese)

From

Production of Processed Cheese Supplemented with Curcumin Nanoemulsion

Mahmoud Ibrahim El-Sayed, Thanaa I. Shalaby

American Journal of Food and Nutrition. 2021, 9(3), 96-105 doi:10.12691/ajfn-9-3-1