EVALUATION OF OIL-IN-WATER NANOEMULSIONS AS A POTENTIAL SUPPLEMENT IN DAIRY PRODUCTION

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

Preparation of Functional Milk Beverages Fortified with Coconut Extract

Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage

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

Characteristics of functional low fat ice milk produced with seeds " flax, sunflower or pumpkin " powder and stevia

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

Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener

Impact of different homogenization methods on properties of tea polyphenol loaded on solid in oil - water emulsion