|
Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil
|
# |
1393 - 05 |
|
EDTA and alpha-tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers
|
# |
1393 - 04 |
|
Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization
|
# |
1393 - 02 |
|
Effect of modified whey protein concentrate on physical properties and stability of whipped cream
|
# |
1393 - 02 |
|
Microencapsulation of Calcium Using Water in Oil in Water Double Emulsion method
|
# |
1392 - 12 |
|
Physicochemical properties of calcium fortified soymilk with microencapsulated and chelated calcium salt
|
# |
1392 - 10 |
|
Nanostructured lipid carriers (NLC) A potential delivery system for bioactive food molecules
|
# |
1392 - 03 |
|
Impact of Zataria multiflora essential oil nisin potassium sorbate and LDPE packaging containing Nano-ZnO on shelf life of caviar
|
# |
1392 - 02 |
|
Complex formation between Tragacanth gum and beta-lactoglobulin in aqueous solution
|
# |
1391 - 01 |
|
Mixture design approach for evaluation of fish oil microencapsulation in gelatin-acacia gum coacervates
|
# |
1391 - 01 |
|
Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
|
# |
1390 - 01 |
|
Optimization of Phytosterols Dispersion in an Oil/Water Emulsion Using Mixture Design Approach
|
# |
1390 - 01 |
|
Reducing blood cholesterol by a healthy diet
|
# |
1390 - 01 |
|
Effect of line soaking and cooking time on water absorption texture and splitting of red kidney beans
|
# |
1389 - 10 |
|
Lactose crystallization delay in model infant foods made with lactose beta-lactoglobulin and starch
|
# |
1386 - 05 |
|
Modeling of lactose crystallization and color changes in model infant foods
|
# |
1385 - 04 |
|
Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage
|
# |
1385 - 01 |
|
Baby foods Formulations and interactions (A review)
|
# |
1384 - 01 |