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5. Cashew gum and inulin: New alternative for ginger essential oil microencapsulation. (20th November 2016)

6. Cashew gum and inulin: New alternative for ginger essential oil microencapsulation. (20th November 2016)

7. Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects. (June 2017)

8. Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties. (June 2015)

9. Effect of carrier agents on the physical and thermal stability of freeze-dried passion fruit (Passiflora edulis f. flavicarpa) pulp. Issue 6 (25th April 2016)

10. Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples. (May 2018)