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

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

PROLONGING OF ORANGE JUICE SHELF LIFE VIA GREEN TEA ADDITION

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

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

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

Microencapsulation of Rice Bran Oil by Spray Drying and its Application in Producing High Quality Yoghurt

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

Physicochemical properties of functional yoghurt fortified with microencapsulated moringa and black cumin oils