Research and Innovation in Food Science and Technology
Author = Morteza Kashaninejad
Number of Articles: 5
Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream
Volume 11, Issue 4, February 2023, Pages 335-350
10.22101/JRIFST.2022.328915.1326
Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mohammad Reza Salahi
Kinetic Modeling of Permeates Flux and Total Hydraulic Resistance of Camel Milk Diafiltration: Effect of pH and NaCl Concentration
Volume 10, Issue 2, September 2021, Pages 155-168
10.22101/JRIFST.2021.268678.1218
Morteza Kashaninejad; Seyed Mohammad Ali Razavi
Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method
Volume 10, Issue 1, June 2021, Pages 43-58
10.22101/JRIFST.2021.244442.1179
Hassan Rashidi; Morteza Kashaninejad; Marzieh Bolandy; Samane Ghaffary
Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology
Volume 9, Issue 3, October 2020, Pages 283-294
10.22101/JRIFST.2020.229486.1166
Mohsen Ghods Rohani; Morteza Kashaninejad; Hassan Rashidi; Samira Nowrouzi
Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment
Volume 7, Issue 1, May 2018, Pages 89-104
10.22101/JRIFST.2018.05.19.717
Morteza Kashaninejad; Mohebbat Mohebbi
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