Research and Innovation in Food Science and Technology
Keywords = Hydrocolloid
Number of Articles: 5
Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio
Volume 12, Issue 1, June 2023, Pages 39-54
10.22101/JRIFST.2022.338470.1349
Mohsen Sahbaei Ejlali; Seyed Mohammad Ali Razavi
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 Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum
Volume 8, Issue 1, April 2019, Pages 91-110
10.22101/JRIFST.2019.04.30.818
Razieh Niazmand; Sara Naji-Tabasi; Atena Modiri; Moslem Jahani
The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder
Volume 7, Issue 3, October 2018, Pages 297-308
10.22101/JRIFST.2018.10.20.735
Atefeh Yousefi; Behzad Nasehi; Hasan Barzegar
The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet
Volume 6, Issue 4, February 2018, Pages 413-422
10.22101/JRIFST.2018.02.12.648
Saber Mollazadeh; Narmela Asefi
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