Research and Innovation in Food Science and Technology
Author = Mohebbat Mohebbi
Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep
Articles in Press, Accepted Manuscript, Available Online from 10 April 2022
10.22101/JRIFST.2022.327161.1323
Nargess Samanian; Mohebbat Mohebbi; S.M.A. Razavi; Mehdi Varidi; Javad Abolfazli Esfahani
Study on the possibility of physical assessment and grading of Mazafati dates using digital image processing and Support vector machines
Articles in Press, Accepted Manuscript, Available Online from 11 April 2022
10.22101/JRIFST.2022.275507.1234
Meghdad Takallouzadeh; Mohebbat Mohebbi; Masoud Taghizadeh
Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel
Volume 11, Issue 3, November 2022, Pages 257-274
10.22101/JRIFST.2022.318480.1303
Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi
Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties
Volume 11, Issue 1, June 2022, Pages 1-16
10.22101/JRIFST.2020.254462.1192
Sara Parseh; Mohebbat Mohebbi; Toktam Mohammadi-Moghaddam; Hassan Sabbaghi
Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers
Volume 10, Issue 3, December 2021, Pages 235-248
10.22101/JRIFST.2020.219597.1157
Meysam Komijani; Mohebbat Mohebbi; Behrouz Ghorani
Evaluation of Caffeine Release from Hydrogel Colloidosome under Simulated oral Condition and Instrumental Analysis of the Microcapsule
Volume 10, Issue 2, September 2021, Pages 141-154
10.22101/JRIFST.2021.262924.1211
Zeinab Rezaei; Mohebbat Mohebbi; Mohammad Reza Amiryousefi
The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces
Volume 10, Issue 1, June 2021, Pages 11-28
10.22101/JRIFST.2020.177852.1076
Samaneh Alamatian; Mohebbat Mohebbi; Mehdi Varidi; Mehdi Momen-nezhad
The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties
Volume 9, Issue 3, October 2020, Pages 237-254
10.22101/JRIFST.2019.07.16.e1022
Mina Akbarian; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani; Mohammad Khalilian Movahhed
Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying
Volume 9, Issue 1, May 2020, Pages 11-26
10.22101/JRIFST.2019.09.17.e1013
Khadijeh khoshakhlagh; Mohebbat Mohebbi; Arash Koocheki
Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions
Volume 8, Issue 2, July 2019, Pages 111-124
10.22101/JRIFST.2019.07.22.821
Mohebbat Mohebbi; Mehdi Varidi; Mohammad Noshad; Mohammad Khalilian Movahhed
The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing
Volume 5, Issue 3, December 2016, Pages 265-278
10.22101/JRIFST.2016.12.19.534
Khadije Khoshakhlagh; Mohebbat Mohebbi; Mohammad Khalilian Movahhed
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