Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol by Shahryar Yousefi, Leila Nateghi, Ladan Rashidi

Subjects: “…Margarine…”
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Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour by Yana Cahyana, Tomi Nugraha, Nabila Aprilira, Karina Ayuningtias, Giffary Pramafisi Soeherman, Herlina Marta, Tensiska Tensiska

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Defining the Composition of Fat Phase in Foods by Maksat S. Serikov, Meruyet T. Nurgaliyeva, Karima A. Myrzabek, Maxat R. Toishimanov, Farida K. Baktybayeva

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The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties by Alejandro Martínez-Velasco, Daniel Trujillo-Ramírez, Guadalupe Bustos-Vázquez, Clara Cervantes-Arista

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