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Asgar Farahnaky

Showing results (21-30 of 68) with videos related to

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Food Chemistry|February 20, 2022
Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysatesGbemisola J Fadimu, Harsharn Gill, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|December 17, 2024
Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava StarchAnthony Halim, Peter J Torley, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|January 18, 2020
Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data ModelingNasim Mansoori, Mahsa Majzoobi, Mohsen Gavahian, et al.
International Journal of Biological Macromolecules|June 12, 2016
Physical properties of pregelatinized and granular cold water swelling maize starches at different pH valuesSara Hedayati, Fakhri Shahidi, Arash Koocheki, et al.
Comprehensive Reviews in Food Science and Food Safety|March 13, 2022
Pulse flaking: Opportunities and challenges, a reviewStephen David Cork, Chris Blanchard, Andrew John Mawson, et al.
Advances in Colloid and Interface Science|January 23, 2026
Plant-based delivery systems for bioactive compounds: Mechanisms of release and functional food applicationsMohammad Tarahi, Manisha Singh, Asgar Farahnaky, et al.
Critical Reviews in Food Science and Nutrition|March 11, 2025
Porous starch: enhancing functional properties using non-thermal technologiesMayang Gitta Pawitra, Peter J Torley, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|November 26, 2022
Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of StarchMike Sissons, Silvia Cutillo, Narelle Egan, et al.
Comprehensive Reviews in Food Science and Food Safety|September 19, 2022
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturizationEva-Maria Schmid, Asgar Farahnaky, Benu Adhikari, et al.
Carbohydrate Polymers|June 23, 2020
Structural, rheological, pasting and textural properties of granular cold water swelling maize starch: Effect of NaCl and CaCl<sub>2</sub>Sara Hedayati, Fakhri Shahidi, Mahsa Majzoobi, et al.
Pageof 7

Showing results (21-30 of 68) with videos related to

Sort By:
Pageof 7
Food Chemistry|February 20, 2022
Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysatesGbemisola J Fadimu, Harsharn Gill, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|December 17, 2024
Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava StarchAnthony Halim, Peter J Torley, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|January 18, 2020
Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data ModelingNasim Mansoori, Mahsa Majzoobi, Mohsen Gavahian, et al.
International Journal of Biological Macromolecules|June 12, 2016
Physical properties of pregelatinized and granular cold water swelling maize starches at different pH valuesSara Hedayati, Fakhri Shahidi, Arash Koocheki, et al.
Comprehensive Reviews in Food Science and Food Safety|March 13, 2022
Pulse flaking: Opportunities and challenges, a reviewStephen David Cork, Chris Blanchard, Andrew John Mawson, et al.
Advances in Colloid and Interface Science|January 23, 2026
Plant-based delivery systems for bioactive compounds: Mechanisms of release and functional food applicationsMohammad Tarahi, Manisha Singh, Asgar Farahnaky, et al.
Critical Reviews in Food Science and Nutrition|March 11, 2025
Porous starch: enhancing functional properties using non-thermal technologiesMayang Gitta Pawitra, Peter J Torley, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|November 26, 2022
Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of StarchMike Sissons, Silvia Cutillo, Narelle Egan, et al.
Comprehensive Reviews in Food Science and Food Safety|September 19, 2022
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturizationEva-Maria Schmid, Asgar Farahnaky, Benu Adhikari, et al.
Carbohydrate Polymers|June 23, 2020
Structural, rheological, pasting and textural properties of granular cold water swelling maize starch: Effect of NaCl and CaCl<sub>2</sub>Sara Hedayati, Fakhri Shahidi, Mahsa Majzoobi, et al.
Pageof 7