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  1. Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt
  2. Applicability of protein estimation methods for assaying glycomacropeptide
  3. Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream
  4. Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey
  5. Process optimisation for preparation of caseinophosphopeptides from Buffalo milk casein and their characterisation