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

A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT

Impact of Etenia 457 and Sativoside on Ice Cream Properties

Bioresoursed Nano-SiO2/Styrene-Co-Vinyl Acetate Nano-Composite: Synthesis, Characterization and Evaluation as Nano-Pour Point Depressant and Paraffin Inhibitor for Waxy Crude Oil

EFFECT OF USING CHITOSAN NANOPARTICALS ON YOGHURT MANUFACTURE

Assessment of Ice cream with Pomegranate extract properties

THE IMPACT OF NANOTECHNOLOGIES IN FOOD AND DAIRY SCIENCE: A REVIEW

Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream

Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage

Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener