Research and Innovation in Food Science and Technology
Keywords = Rheology
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
Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread
Volume 11, Issue 3, November 2022, Pages 303-318
10.22101/JRIFST.2022.334773.1341
Saeedeh Shahbazizadeh; Sara Naji-Tabasi; Mostafa Shahidi-Noghabi; Amir Pourfarzad
Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration
Volume 9, Issue 3, October 2020, Pages 295-306
10.22101/JRIFST.2020.218012.1151
Ali Motamedzadegan; Hoda Fahim; Razieh Razavi; Hossein Yousefi
Investigation of Emulsifying Properties of OSA Modified Persian Gum
Volume 5, Issue 1, June 2016, Pages 55-72
10.22101/JRIFST.2016.06.01.515
Somayeh Mohammadi; Soleiman Abbasi
Influence of chemical modification on solubility of insoluble fraction of Persian gum
Volume 3, Issue 2, August 2014, Pages 171-184
10.22101/JRIFST.2014.08.23.326
Masume Samari Khalaj; Soleiman Abbasi
The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise
Volume 2, Issue 4, March 2014, Pages 381-392
10.22101/JRIFST.2014.03.01.247
Milad Barzegari; Zeinab Raftani Amiri; Jafar Mohamadzadeh Milani; Ali Motamedzadehgan
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