Influences of Whey protein concentrate based-antimicrobial edible film coatings on soft cheese properties

Evaluation of edible film based on milk protein containing different polymers and essential oils for Edam cheese coating

PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN

Adding Value of mango and potato peels extract: A case of Edible biopolymer film for processed cheese

Formulation and Application of Whey-Protein Based Coatings for Improved Paperboard Properties

Preparation and Evaluation of Microencapsulated Fig Leaves Extract for Production Novel Processed Cheese Sauce

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

SOME BIOLOGICAL PROPERTIES OF WHEY PROTEINS

Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 2: Physiochemical and Emulsifying Properties

Incorporation of Different Cheese Slurries into Retentate of Ultra-filtrated White Soft Cheese for Enhancing Flavor and Quality Improvement