Research and Innovation in Food Science and Technology
Main Subjects = Food Nanotechnology
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
Encapsulation of α-Tocopherol by Emulsion Hydrogel Particles, Made of Whey Protein Isolate & Iota-carrageenan Applying Emulsion Templating Method
Volume 12, Issue 1, June 2023, Pages 15-28
10.22101/JRIFST.2022.315543.1299
Azadeh Sayadi; Aram Bostan; Rassoul Kadkhodaee
Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties
Volume 11, Issue 2, September 2022, Pages 109-122
10.22101/JRIFST.2021.299415.1270
Amir Haghdoost; Leila Golestan; Maryam Hasani; Mostafa Shahidi Noghabi; Seyed Ahmad Shahidi
Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology
Volume 11, Issue 2, September 2022, Pages 123-140
10.22101/JRIFST.2021.296541.1261
Bita Mohammadalami; Akram Arianfar; Ali Mohammadisani; Sara Naji-Tabasi
Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet
Volume 11, Issue 2, September 2022, Pages 141-154
10.22101/JRIFST.2022.326416.1321
Zohreh Bahrami; Ahmad Pedram Nia; Mohammadreza Saeidi-Asl; Mohammad Armin; Mojtaba Heydari-Majd
Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun
Volume 11, Issue 2, September 2022, Pages 183-198
10.22101/JRIFST.2022.330136.1338
fatemeh kalhor; Farzaneh Abdolmaleki
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