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Bahareh Emadzadeh
Bahareh Emadzadeh
Research Institute of Food Science and Technology
Geverifieerd e-mailadres voor rifst.ac.ir
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Preparation and characterization of tragacanth–locust bean gum edible blend films
FS Mostafavi, R Kadkhodaee, B Emadzadeh, A Koocheki
Carbohydrate polymers 139, 20-27, 2016
1472016
The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties
SMA Razavi, B Emadzadeh, A Rafe, AM Amini
Journal of Food Engineering 81 (1), 209-217, 2007
1332007
Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness
Z Aghaei, B Ghorani, B Emadzadeh, R Kadkhodaee, N Tucker
Food Control 111, 107065, 2020
1292020
The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties
SMA Razavi, B Emadzadeh, A Rafe, AM Amini
Journal of Food Engineering 81 (1), 209-217, 2007
1102007
Cellulose acetate nanofibres containing alizarin as a halochromic sensor for the qualitative assessment of rainbow trout fish spoilage
Z Aghaei, B Emadzadeh, B Ghorani, R Kadkhodaee
Food and bioprocess technology 11 (5), 1087-1095, 2018
1082018
Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and …
H Rezaeinia, B Ghorani, B Emadzadeh, N Tucker
Food Hydrocolloids 93, 374-385, 2019
992019
Dilute solution properties of wild sage (Salvia macrosiphon) seed gum
SMA Razavi, TM Moghaddam, B Emadzadeh, F Salehi
Food Hydrocolloids 29 (1), 205-210, 2012
822012
Whey protein isolate-Persian gum interaction at neutral pH
H Khalesi, B Emadzadeh, R Kadkhodaee, Y Fang
Food Hydrocolloids 59, 45-49, 2016
802016
Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil
H Rezaeinia, B Emadzadeh, B Ghorani
Food Hydrocolloids 100, 105312, 2020
732020
Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study
H Khalesi, B Emadzadeh, R Kadkhodaee, Y Fang
International Journal of Biological Macromolecules 125, 17-26, 2019
572019
The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties
SMA Razavi, AM Amini, A Rafe, B Emadzadeh
Journal of Food Engineering 81 (1), 226-235, 2007
572007
Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties
B Ghorani, B Emadzadeh, H Rezaeinia, SJ Russell
Food Hydrocolloids 104, 105740, 2020
442020
Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers
H Rezaeinia, B Ghorani, B Emadzadeh, M Mohebbi
Materials Science and Engineering: C 115, 111115, 2020
392020
Effects of fat replacers and sweeteners on the time-dependent rheological characteristics and emulsion stability of low-calorie pistachio butter: A response surface methodology
B Emadzadeh, SMA Razavi, MN Mahallati
Food and Bioprocess Technology 5, 1581-1591, 2012
392012
Phase separation behavior of flaxseed gum and rice bran protein complex coacervates
E Hasanvand, A Rafe, B Emadzadeh
Food Hydrocolloids 82, 412-423, 2018
322018
Dynamic rheological and textural characteristics of low-calorie pistachio butter
B Emadzadeh, SMA Razavi, G Schleining
International Journal of Food Properties 16 (3), 512-526, 2013
282013
Phase behavior, rheological characteristics and microstructure of sodium caseinate-Persian gum system
F Sadeghi, R Kadkhodaee, B Emadzadeh, GO Phillips
Carbohydrate polymers 179, 71-78, 2018
272018
Monitoring geometric characteristics of rice during processing by image analysis system and micrometer measurement
B Emadzadeh, SMA Razavi, R Farahmandfar
International Agrophysics 24 (1), 21-27, 2010
272010
Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets
S Naji-Tabasi, B Emadzadeh, M Shahidi-Noghabi, M Abbaspour, E Akbari
Chemical and Biological Technologies in Agriculture 8, 1-11, 2021
262021
Viscous flow behavior of low-calorie pistachio butter: a response surface methodology.
B Emadzadeh, SMA Razavi, M Hashemi
242011
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Artikelen 1–20