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

Improving Characteristics of Frozen Yogurt Enriched with Loquat Leaves Extract

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

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

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

Preparation of Functional Milk Beverages Fortified with Coconut Extract

Physicochemical Properties of White Soft Cheese Supplemented With Encapsulated Olive Phenolic Compounds

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

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts

Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks