43 results on '"Emadzadeh, Bahareh"'
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2. Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism
3. Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins
4. “Electromillifluidic” encapsulation of cinnamon oil: Characterization and in-vitro digestion assessment
5. Role of high hydrostatic pressure pretreatment on the formation of electrospun nanofibers from soy protein isolate/polyvinyl alcohol
6. Recent advances in iron encapsulation and its application in food fortification
7. The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensivez review
8. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods
9. Assembly and utilization of a millifluidic-inverse gelation platform for the gastrointestinal delivery of cinnamon oil emulsion
10. Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity
11. Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization
12. Bioactive-loaded nanovesicles embedded within electrospun plant protein nanofibers; a double encapsulation technique
13. High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP
14. Application of Nanotechnology in the Safe Delivery of Bioactive Compounds
15. Nano-vesicular carriers for bioactive compounds and their applications in food formulations
16. Designing a colorimetric nanosensor based on dithizone and cholesteric liquid crystals loaded in electrospun cellulose acetate nanofibers: Monitoring the quality of pistachio as a case study
17. Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure
18. Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization
19. A comprehensive parametric study for understanding the combined millifluidic and dripping encapsulation process and characterisation of oil-loaded capsules
20. Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage
21. Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak
22. Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets
23. Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures
24. Nano-emulsified savory and thyme formulation show limited efficacy to suppress Pectobacterium carotovorum subsp. carotovorum compared with pure oil
25. Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp
26. The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak
27. Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers
28. Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties
29. Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness
30. Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil
31. Textural Characteristics of Iranian Foods
32. Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and modeling the kinetics of release
33. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study
34. Effects of pectin and xanthan gum on induced-flocculation phenomenon in an acidic model emulsion system
35. Phase separation behavior of flaxseed gum and rice bran protein complex coacervates
36. Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage
37. Phase behavior, rheological characteristics and microstructure of sodium caseinate-Persian gum system
38. Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum
39. Whey protein isolate-Persian gum interaction at neutral pH
40. Preparation and characterization of tragacanth–locust bean gum edible blend films
41. Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter
42. Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter
43. Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology
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