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

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

EFFECT OF USING CHITOSAN NANOPARTICALS ON YOGHURT MANUFACTURE

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

Encapsulation of Lactobacillus rhamnosus in alginate, pectin and whey protein targeting colon cancer

Microencapsulation Of Omega-3 Rich Flaxseed And Fish Oils

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

A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT

Enhancing the Nutritional Value of Yogurt by Fortification with Some Sesame Seeds and Flaxseed

Boosting the nutritional value of stirred yogurt by adding nano-sized avocado seed powder and Lactobacillus acidophilus