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- 2025
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Mark
Investigating the Role of Solid Fat Content and Crystallinity in Plant-Based Whipping Cream and Ice Cream: A Protocol Development for Optimization Formulation
- Master (Two yrs)
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Mark
Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
- Master (Two yrs)
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Mark
Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
- Master (Two yrs)
-
Mark
Reduction of Flocculation in Potato-Based Milk Analogues
- Master (Two yrs)
-
Mark
Test Method for Oxygen Tolerance of Packed Product in Tetra Recart®
- Master (Two yrs)
-
Mark
Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans
- Master (Two yrs)
-
Mark
Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts
- Master (Two yrs)
-
Mark
Functional properties and Environmental sustainability of fermented yellow pea flour
- Master (Two yrs)
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Mark
Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
- Master (Two yrs)
- 2024
-
Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
- Master (Two yrs)