Research and Innovation in Food Science and Technology
Author = Aalami, M.
Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin
Volume 9, Issue 1, May 2020, Pages 1-10
10.22101/JRIFST.2019.09.21.e1285
Seyedeh Parya Samaei; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Mehran Aalami
Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers
Volume 3, Issue 3, October 2014, Pages 227-244
10.22101/JRIFST.2014.10.23.333
Samaneh Faraji Kafshgari; Mehran Aalami; Morteza Khomeiri; Ali Moetamedzadegan; Mohammad Javad Akbarian Meymand
Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate
Volume 3, Issue 3, October 2014, Pages 245-254
10.22101/JRIFST.2014.10.23.334
Shima Piri; Ali Reza Sadeghi Mahoonak; Mohamad Ghorbani; Mehran Alami
Application of sweet almond meal and xanthan gum in the production of gluten-free cake
Volume 3, Issue 2, August 2014, Pages 185-196
10.22101/JRIFST.2014.08.23.327
Abdulsattar Avazsufiyan; Mehran Aalami; Alireza Sadeghimahoonak; Mohammad Ghorbani; Aman Mohammad Ziaiifar
Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum
Volume 2, Issue 1, July 2013, Pages 1-16
10.22101/JRIFST.2013.07.03.211
M. Rahbari; M. Aalami; Y. Maghsoudlou; M. Kashaninejad
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