Formulation of Multi-Functional Omega-3 Oil Rich Microcapsules by Spray Drying Methodology

Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

Preparation of Flavored Yoghurt with Orange Peel- Oil and Evaluation its Potential Antioxidant, Antimicrobial, and Antiviral Properties

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

Physicochemical properties of functional yoghurt fortified with microencapsulated moringa and black cumin oils

Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes

Microencapsulation Of Omega-3 Rich Flaxseed And Fish Oils

Fortification of Yoghurt with Conjugated Linoleic Acid (CLA) Encapsulated in Reassembled Casein

Production of functional karish cheese fortified with vitamin D3 in Nanoemulsion

Preparation of Functional Milk Beverages Fortified with Coconut Extract