| 1 |
Stability of astaxanthin‐loaded nanostructured lipid carriers in beverage systems
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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| 2 |
Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH, ionic strength, heat treatment, simulated gastric juice and freeze-thawing
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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| 3 |
Rheological and physical properties of yogurt enriched with phytosterol during storage
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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| 4 |
EDTA and a‐tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers
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EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
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| 5 |
Design and characterization of astaxanthin-loaded nanostructured lipid carriers
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Innovative Food Science & Emerging Technologies
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| 6 |
Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules
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Innovative Food Science & Emerging Technologies
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| 7 |
Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil
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Journal of Agricultural Science and Technology
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| 8 |
Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates
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International Journal of Polymeric Materials and Polymeric Biomaterials
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| 9 |
Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
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