Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion

Milk Supplemented with Okara Soymilk Improves the Physical and Biological Properties of Processed Milk

Encapsulation of Soy Lecithin Nanoparticles in Gelatin Coating for the Fortification of Gelled Food Products with Phospholipids

Preparing Formula of White Chocolate free lactose from Coconut, Oat and Rice Milk: Chemical and Nutritional Studies

Preparing Nano Particles of Calcium Carbonate from Biomass waste and its Application as Fire-Retardant Agent

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

Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks

Preparation of Functional Milk Beverages Fortified with Coconut Extract

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

Synthesis, Characterization, scaling up and use of Calcium Carbonate Nanoparticles to prepare nanoporous PVC film