Research and Innovation in Food Science and Technology
Author = Ghanbarzadeh, Babak
Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process
Volume 4, Issue 2, July 2015, Pages 183-196
10.22101/JRIFST.2015.07.23.427
Jalal Dehghannya; Hamed Bagheri-Darvish-Mohammad; Babak Ghanbarzadeh
Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration
Volume 4, Issue 1, May 2015, Pages 35-52
10.22101/JRIFST.2015.05.10.413
Rasoul Ghorban; Jalal Dehghannya; Seiied-Sadegh Seiiedlou-Heris; Babak Ghanbarzadeh
Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying
Volume 4, Issue 1, May 2015, Pages 75-86
10.22101/JRIFST.2015.05.10.416
Fatemeh Keivani Nahr; Reza Rezaei Mokarram; Amin Mohammad Hejazi; Babak Ghanbarzadeh; Mahmoud Sowti; Khaled Zoroufchi Benis
The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato
Volume 2, Issue 4, March 2014, Pages 323-338
10.22101/JRIFST.2014.03.01.243
Elham Razzagh Pour; Jalal Dehghannya; Babak Ghanbarzadeh
Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging
Volume 2, Issue 3, December 2013, Pages 205-218
10.22101/JRIFST.2013.12.01.231
Hadi Almasi; Babak Ghanbarzadeh; Jalal Dehghannia; Ali Akbar Entezami; Asghar Khosrowshahi Asl
Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles
Volume 1, Issue 4, March 2013, Pages 255-272
10.22101/JRIFST.2013.03.15.143
M. Khoshmanzar; Babak Ghanbarzadeh; H. Hamishekar; M. Sowti; R. Rezayi Mokarram
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