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

Formulation of Multi-Functional Omega-3 Oil Rich Microcapsules by Spray Drying Methodology

Production of functional karish cheese fortified with vitamin D3 in Nanoemulsion

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

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

EFFECT OF USING CHITOSAN NANOPARTICALS ON YOGHURT MANUFACTURE

Encapsulation of Soy Lecithin Nanoparticles in Gelatin Coating for the Fortification of Gelled Food Products with Phospholipids

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

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION