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Alimi, Mazdak
14  results:
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1

Investigating the physicochemical, rheological, and sensory..:

Mohammadi, Sahar ; Alimi, Mazdak ; Shahidi, Seyed‐Ahmad.
Food Science & Nutrition.  12 (2024)  7 - p. 5147-5161 , 2024
Link: https://doi.org/10.1002/..
 
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2

Textural and Rheological Properties of Sliceable Ketchup:

Shokraneh, Nadia ; Alimi, Mazdak ; Shahidi, Seyed-Ahmad...
Gels.  9 (2023)  3 - p. 222 , 2023
Link: https://doi.org/10.3390/..
 
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3

Structure–rheology characterization of whey-less Feta chees..:

Khiabanian, Newsha Omrani ; Motamedzadegan, Ali ; Raisi, Shahram Naghizadeh.
Korea-Australia Rheology Journal.  34 (2022)  1 - p. 35-49 , 2022
Link: https://doi.org/10.1007/..
 
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4

Characterization of bacteriologically acidified feta cheese..:

Mazinani, Sedigheh ; Motamedzadegan, Ali ; Nghizadeh Raeisi, Shahram.
Journal of Food Measurement and Characterization.  15 (2021)  6 - p. 5515-5527 , 2021
Link: https://doi.org/10.1007/..
 
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5

Chemical, textural, rheological, and sensorial properties o..:

Omrani Khiabanian, Newsha ; Motamedzadegan, Ali ; Naghizadeh Raisi, Shahram.
Journal of Texture Studies.  51 (2020)  3 - p. 488-500 , 2020
Link: https://doi.org/10.1111/..
 
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6

Faba bean protein in reduced fat/cholesterol mayonnaise: ex..:

Ouraji, Mahya ; Alimi, Mazdak ; Motamedzadegan, Ali.
Journal of Food Science and Technology.  57 (2020)  5 - p. 1774-1785 , 2020
Link: https://doi.org/10.1007/..
 
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7

Synergistic interactions between konjac‐mannan and xanthan/..:

Mirzaei, Massume ; Alimi, Mazdak ; Shokoohi, Shirin.
Journal of Texture Studies.  49 (2018)  6 - p. 586-594 , 2018
Link: https://doi.org/10.1111/..
 
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8

Substitution of modified starch with hydrogen peroxide‐modi..:

Maani, Bahareh ; Alimi, Mazdak ; Shokoohi, Shirin.
Journal of Texture Studies.  48 (2016)  3 - p. 205-214 , 2016
Link: https://doi.org/10.1111/..
 
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9

Interaction between Nanofibrillated Cellulose with Guar Gum..:

Golchoobi, Laleh ; Alimi, Mazdak ; Shokoohi, Shirin.
Journal of Texture Studies.  47 (2016)  5 - p. 403-412 , 2016
Link: https://doi.org/10.1111/..
 
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10

Effect of inulin formulation on the microstructure and visc..:

Alimi, Mazdak ; Mizani, Maryam ; Naderi, Ghasem.
Journal of Applied Polymer Science.  130 (2013)  2 - p. 801-809 , 2013
Link: https://doi.org/10.1002/..
 
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11

Textural and Rheological Properties of Sliceable Ketchup:

Shokraneh, Nadia ; Alimi, Mazdak ; Shahidi, Seyed-Ahmad...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048648/.  , 2023
Link: http://www.ncbi.nlm.nih...
 
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12

Textural and Rheological Properties of Sliceable Ketchup:

Nadia Shokraneh ; Mazdak Alimi ; Seyed-Ahmad Shahidi...
https://www.mdpi.com/2310-2861/9/3/222.  , 2023
Link: https://doi.org/10.3390/..
 
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13

Textural and Rheological Properties of Sliceable Ketchup:

Nadia Shokraneh ; Mazdak Alimi ; Seyed-Ahmad Shahidi...
https://dx.doi.org/10.3390/gels9030222.  , 2023
Link: https://doi.org/10.3390/..
 
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14

Particle size and cholesterol content of a mayonnaise formu..:

Shiva Ghazaei ; Maryam Mizani ; Zahra Piravi-Vanak.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100150&lng=en&tlng=en.  , 2015
Link: https://doi.org/10.1590/..
 
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