Research and Innovation in Food Science and Technology
Author = Samira Yeganehzad
Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test
Volume 12, Issue 2, September 2023, Pages 121-136
10.22101/JRIFST.2022.329733.1328
Mohammad Ali Hesarinejad; Seyyed Mahdi Mirzababaee; Omer Said TOKER; Samira Yeganehzad
Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration
Volume 11, Issue 1, June 2022, Pages 43-54
10.22101/JRIFST.2022.283673.1242
Zohreh BaratianGhorghi; Ali Faezian; Samira Yeganehzad; Mohammad Ali Hesarinejad
The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow
Volume 10, Issue 2, September 2021, Pages 107-126
10.22101/JRIFST.2019.11.10.e1099
Marie Mardani; Samira Yeganehzad; Razieh Niazmand
Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate
Volume 8, Issue 2, July 2019, Pages 165-176
10.22101/JRIFST.2019.07.22.825
Abdolali Esmali; Narmela Asefi; Samira Yeganehzad
Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White
Volume 6, Issue 3, November 2017, Pages 301-312
Samira Yeganehzad; Mohsen Dabestani
Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product
Volume 4, Issue 2, July 2015, Pages 173-182
10.22101/JRIFST.2015.07.23.426
Samira Yeganehzad; Mostafa Mazaheri Tehrani; Zohreh Baratian Ghorghi
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