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Asgar Farahnaky

Showing results (11-20 of 68) with videos related to

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Foods (Basel, Switzerland)|December 18, 2020
Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical ReappraisalLaleh Nasiri, Mohsen Gavahian, Mahsa Majzoobi, et al.
Foods (Basel, Switzerland)|March 29, 2023
Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn StarchLili Mao, Pranita Mhaske, Asgar Farahnaky, et al.
Journal of Food Science|June 5, 2024
Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswaxZiyu Wang, Jayani Chandrapala, Tuyen Truong, et al.
Meat Science|April 29, 2014
Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomaceSobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi, et al.
Critical Reviews in Food Science and Nutrition|January 21, 2022
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a reviewZiyu Wang, Jayani Chandrapala, Tuyen Truong, et al.
Foods (Basel, Switzerland)|August 26, 2023
Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and WaxesZiyu Wang, Jayani Chandrapala, Tuyen Truong, et al.
Journal of Texture Studies|February 21, 2018
Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulationsMahsa Majzoobi, Mahshid Mohammadi, Gholamreza Mesbahi, et al.
Journal of Food Science|March 6, 2012
Effects of L-ascorbic acid on physicochemical characteristics of wheat starchMahsa Majzoobi, Mohsen Radi, Asgar Farahnaky, et al.
Antioxidants (Basel, Switzerland)|April 2, 2020
Bioactive Variability and In Vitro and In Vivo Antioxidant Activity of Unprocessed and Processed Flour of Nine Cultivars of Australian <i>lupin</i> Species: A Comprehensive SubstantiationKishor Mazumder, Afia Nabila, Asma Aktar, et al.
Foods (Basel, Switzerland)|June 24, 2022
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional PropertiesMahsa Majzoobi, Fatemeh Ghiasi, Mohammad Hadi Eskandari, et al.
Pageof 7

Showing results (11-20 of 68) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|December 18, 2020
Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical ReappraisalLaleh Nasiri, Mohsen Gavahian, Mahsa Majzoobi, et al.
Foods (Basel, Switzerland)|March 29, 2023
Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn StarchLili Mao, Pranita Mhaske, Asgar Farahnaky, et al.
Journal of Food Science|June 5, 2024
Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswaxZiyu Wang, Jayani Chandrapala, Tuyen Truong, et al.
Meat Science|April 29, 2014
Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomaceSobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi, et al.
Critical Reviews in Food Science and Nutrition|January 21, 2022
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a reviewZiyu Wang, Jayani Chandrapala, Tuyen Truong, et al.
Foods (Basel, Switzerland)|August 26, 2023
Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and WaxesZiyu Wang, Jayani Chandrapala, Tuyen Truong, et al.
Journal of Texture Studies|February 21, 2018
Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulationsMahsa Majzoobi, Mahshid Mohammadi, Gholamreza Mesbahi, et al.
Journal of Food Science|March 6, 2012
Effects of L-ascorbic acid on physicochemical characteristics of wheat starchMahsa Majzoobi, Mohsen Radi, Asgar Farahnaky, et al.
Antioxidants (Basel, Switzerland)|April 2, 2020
Bioactive Variability and In Vitro and In Vivo Antioxidant Activity of Unprocessed and Processed Flour of Nine Cultivars of Australian <i>lupin</i> Species: A Comprehensive SubstantiationKishor Mazumder, Afia Nabila, Asma Aktar, et al.
Foods (Basel, Switzerland)|June 24, 2022
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional PropertiesMahsa Majzoobi, Fatemeh Ghiasi, Mohammad Hadi Eskandari, et al.
Pageof 7