EMULSIFYING CAPACITY OF GUAR AND SOYBEAN FLOUR AND THEIR APPLICATION IN DIFFERENT FOOD SYSTEMS

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

Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality

EMULSIFYING AND FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES IN THE PRESENCE OF SOME CARBOHYDRATES.

IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

Improving the Stability of Encapsulated Flaxseed Oil through the Extraction and Utilization of Flaxseed Gum

STABILITY STUDIES OF LIPOSOMES AS A FUNCTION OF LIPID COMPOSITION, LIPOSOMAL TYPE, SURFACE CHARGE AND STORAGE CONDITIONS

Influence of Carriers on the Functional Properties of Spray-Dried Flavors During Storage

Preparation, Characterization, and Rheological Behavior of O/W and W/O Non-Newtonian Emulsions using surface-modified Nano-Silica and Non-Ionic surfactant

Formulation and Characterization Aspects of Light Sour Cream