Physico‐chemical, organoleptic, antioxidative and release characteristics of flavoured yoghurt enriched with microencapsulated Melissa officinalis essential oil

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

(2019) Maciej Nastaj et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Preparation of chitosan/zinc oxide/Melissa officinalis essential oil nano-composite film and evaluation of physical, mechanical and antimicrobial properties by response surface method

(2019) Iraj Karimi Sani et al.   POLYMER TESTING

Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture

(2018) Ehsan Moghaddas Kia et al.   British Food Journal

Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method

(2018) Ehsan Moghaddas Kia et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Design and fabrication of starch-nano clay composite films loaded with methyl orange and bromocresol green for determination of spoilage in milk package

(2018) Sajad Pirsa et al.   POLYMERS FOR ADVANCED TECHNOLOGIES

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

(2018) Iraj Karimi Sani et al.   FLAVOUR AND FRAGRANCE JOURNAL

Functional and textural properties of vegetable-fibre enriched yoghurt

(2018) Eda Yildiz et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Development and characterization of a Persian gum-sodium caseinate biocomposite film accompanied by Zingiber officinale extract

(2018) Arezou Khezerlou et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

(2017) Talita A. Comunian et al.   FOOD CHEMISTRY

Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes

(2017) Zeynep Nale et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli

(2016) Roya Moghimi et al.   FOOD CHEMISTRY

Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch

(2016) Eric Keven Silva et al.   FOOD HYDROCOLLOIDS

Microencapsulation ofNigella sativaseeds oil containing thymoquinone by spray-drying for functional yogurt production

(2016) Abdol-Samad Abedi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nanoencapsulation, Nano-guard for Pesticides: A New Window for Safe Application

(2016) Md. Nuruzzaman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

(2016) Ankit Goyal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

(2015) Afshin Faridi Esfanjani et al.   JOURNAL OF FOOD ENGINEERING

The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient

(2013) Yun-Kyung Lee et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for determination of benzoate and sorbate in yogurt drinks and method optimization by central composite design

(2013) Marzieh Kamankesh et al.   TALANTA

Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil

(2012) F Tamjidi et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

(2011) F. Zare et al.   FOOD RESEARCH INTERNATIONAL

Developing a strawberry yogurt fortified with marine fish oil1

(2011) J.D. Estrada et al.   JOURNAL OF DAIRY SCIENCE

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

(2011) Shabboo Amirdivani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk

(2008) Mar Serra et al.   INTERNATIONAL DAIRY JOURNAL

Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin

(2008) E. K. Bae et al.   JOURNAL OF MICROENCAPSULATION