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Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil
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EDTA and alpha-tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers
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Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization
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Effect of modified whey protein concentrate on physical properties and stability of whipped cream
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Microencapsulation of Calcium Using Water in Oil in Water Double Emulsion method
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Physicochemical properties of calcium fortified soymilk with microencapsulated and chelated calcium salt
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Nanostructured lipid carriers (NLC) A potential delivery system for bioactive food molecules
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Impact of Zataria multiflora essential oil nisin potassium sorbate and LDPE packaging containing Nano-ZnO on shelf life of caviar
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Complex formation between Tragacanth gum and beta-lactoglobulin in aqueous solution
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Mixture design approach for evaluation of fish oil microencapsulation in gelatin-acacia gum coacervates
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Reducing blood cholesterol by a healthy diet
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Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
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Optimization of Phytosterols Dispersion in an Oil/Water Emulsion Using Mixture Design Approach
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Effect of line soaking and cooking time on water absorption texture and splitting of red kidney beans
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Lactose crystallization delay in model infant foods made with lactose beta-lactoglobulin and starch
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Modeling of lactose crystallization and color changes in model infant foods
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Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage
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Baby foods Formulations and interactions (A review)
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