Improving the Properties of Prepared Pastry Margarine by Using Nanotechnology

Improvement of Physicochemical Properties of Light-Exposed Linseed Oil by Blending with Nanoparticles

Physical Properties of Modified Table Margarine from Buffalo Fat Fractions with Oil Oloegels

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

Using Nanotechnology in Bleaching Vegetable Oils

Impact of Nano-Stabilizers on the Technological, Texture and Rheological Properties of Ice Cream

Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production

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

Application of Buffalo Butter Oil Fractions for the Preparation of Modified Spread Butter

Utilization of Nanosized Carbamoylethyl Cellulose in Preparation of Copper Nanoparticles