Optimized Blended Innovative Butter Comparative Study of Physicochemical, Functional and Sensory Properties with Whey Protein Addition

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

Encapsulation Efficiency, Microstructur and Oxidation Stability of Fish Oil Encapsulated Powder Made by Using whey Protein Concentrate

EMULSIFYING AND FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES IN THE PRESENCE OF SOME CARBOHYDRATES.

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

Utilization of Milk Protein Hydrolysate in Functional Beverages

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

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

Improving of Sweet Whey to Produce Healthy Beverages Incorporating with Some Plant Extracts

SOME BIOLOGICAL PROPERTIES OF WHEY PROTEINS