E-LIB Suche - Ergebnisse für: Khosrowshahi Asl, Asghar

1

Production and characterization of synbiotic ice cream usin..:

Maleki, Omid ; Khosrowshahi Asl, Asghar ; Alizadeh Khaledabad, Mohammad.
Journal of Food Measurement and Characterization. 17 (2023) 4 - p. 3909-3917 , 2023

Link: https://doi.org/10.1007/..

2

Complexation and coacervation of whey protein isolate with ..:

Ghadermazi, Reza ; Khosrowshahi Asl, Asghar ; Tamjidi, Fardin
Journal of Dispersion Science and Technology. 42 (2020) 13 - p. 2032-2041 , 2020

Link: https://doi.org/10.1080/..

3

Optimization of whey protein isolate-quince seed mucilage c..:

Ghadermazi, Reza ; Khosrowshahi Asl, Asghar ; Tamjidi, Fardin
International Journal of Biological Macromolecules. 131 (2019) - p. 368-377 , 2019

Link: https://doi.org/10.1016/..

4

Effect of various additives on the properties of the films ..:

Ghadermazi, Reza ; Hamdipour, Saeid ; Sadeghi, Kambiz..
Food Science & Nutrition. 7 (2019) 11 - p. 3363-3377 , 2019

Link: https://doi.org/10.1002/..

5

The effect of Guar and Tragacanth gums as edible coatings i..:

Pourmolaie, Hediyeh ; Khosrowshahi Asl, Asghar ; Ahmadi, Mohammad..
Journal of Food Safety. 38 (2018) 6 - p. , 2018

Link: https://doi.org/10.1111/..

6

Spontaneous emulsification of fish oil at a substantially l..:

Moayedzadeh, Saina ; Khosrowshahi asl, Asghar ; Gunasekaran, Sundaram.
Food Hydrocolloids. 82 (2018) - p. 11-18 , 2018

Link: https://doi.org/10.1016/..

7

The Effect of Xanthan Gum and Flaxseed Mucilage as Edible C..:

Soleimani-Rambod, Afshin ; Zomorodi, Shahin ; Naghizadeh Raeisi, Shahram..
Coatings. 8 (2018) 2 - p. 80 , 2018

Link: https://doi.org/10.3390/..

8

Formation mechanisms, handling and digestibility of food pr..:

Moayedzadeh, Saina ; Madadlou, Ashkan ; Khosrowshahi asl, Asghar
Trends in Food Science & Technology. 45 (2015) 1 - p. 50-59 , 2015

Link: https://doi.org/10.1016/..

9

Development of a novel controlled-release nanocomposite bas..:

Almasi, Hadi ; Ghanbarzadeh, Babak ; Dehghannya, Jalal..
Food Additives & Contaminants: Part A. 31 (2014) 9 - p. 1586-1597 , 2014

Link: https://doi.org/10.1080/..

10

The influence of probiotic bacteria on the properties of Ir..:

MAHMOUDI, MANDANA ; KHOSROWSHAHI ASL, ASGHAR ; ZOMORODI, SHAHIN
International Journal of Dairy Technology. 65 (2012) 4 - p. 561-567 , 2012

Link: https://doi.org/10.1111/..

11

Chemical composition and rheology of low-fat Iranian white ..:

Lashkari, Hannan ; Khosrowshahi asl, Asghar ; Madadlou, Ashkan.
Journal of Food Science and Technology. 51 (2012) 10 - p. 2584-2591 , 2012

Link: https://doi.org/10.1007/..

12

The influence of brine concentration on chemical compositio..:

Madadlou, Ashkan ; Khosrowshahi asl, Asghar ; Mousavi, Mohammad Ebrahimzadeh.
Journal of Food Engineering. 81 (2007) 2 - p. 330-335 , 2007

Link: https://doi.org/10.1016/..

13

Effect of cream homogenization on textural characteristics ..:

Madadlou, Ashkan ; Mousavi, Mohammad Ebrahimzadeh ; Khosrowshahi asl, Asghar..
International Dairy Journal. 17 (2007) 5 - p. 547-554 , 2007

Link: https://doi.org/10.1016/..

14

Emulsion gels loaded with pancreatic lipase: Preparation fr..:

Moayedzadeh, Saina ; asl, Asghar Khosrowshahi ; Gunasekaran, Sundaram.
Food Research International. 156 (2022) - p. 111306 , 2022

Link: https://doi.org/10.1016/..

15

Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in ..:

Maleki, Omid ; Khaledabad, Mohammad Alizadeh ; Amiri, Saber..
LWT. 126 (2020) - p. 109224 , 2020

Link: https://doi.org/10.1016/..