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

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

Health properties of bioactive food compounds-loaded micro and nano-encapsulation systems: A review

EVALUATION OF OIL-IN-WATER NANOEMULSIONS AS A POTENTIAL SUPPLEMENT IN DAIRY PRODUCTION

Polyphenols, physiochemical and microbiological properties of functional carbonated milk and whey based beverages enriched with mango and Lactobacillus plantarum

PROLONGING OF ORANGE JUICE SHELF LIFE VIA GREEN TEA ADDITION

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

Encapsulation Efficiency, Microstructur and Oxidation Stability of Fish Oil Encapsulated Powder Made by Using whey Protein Concentrate

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

Effect of domestic processing and microwave heating on phenolic compounds and tannins in some oil seeds