Show
Sort by
-
- Journal Article
- A1
- open access
Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder
-
Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties
-
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
-
Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil
-
Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
-
- Conference Paper
- P1
- open access
Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon
-
- PhD Thesis
- open access
Functionality of cinnamon (nano)particles in cocoa-based systems
(2019) -
Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
-
Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
-
Formulation of novel biopolymer nanoparticles for targeted delivery of bioactive compounds
-
Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
-
Cinnamon and its derivatives as potential ingredient in functional food : a review
-
Impact of cinnamon extract nanoparticles on the quality attributes of white and milk chocolates
-
- Conference Paper
- C3
- open access
Effect of cinnamon (Cinnamomum burmanii Blume) essential oils on the textural, rheological, thermal profile and antioxidant activity of white chocolate
-
Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures
-
Innovative formulation of milk chocolates enriched with black cumin (Nigella sativa) seeds and characterization of their properties
-
Antioxidant properties of black cumin oils and cinnamon essential oils : a comparative study and the interaction effect
-
Innovative formula in chocolate manufacture: an overview and future perspective