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Asgar Farahnaky

Showing results (41-50 of 68) with videos related to

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Journal of Texture Studies|May 26, 2017
Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakesMahsa Majzoobi, Zahra Vosooghi Poor, Gholamreza Mesbahi, et al.
Frontiers in Nutrition|July 28, 2023
Food neophobia and its association with dietary choices and willingness to eat insectsIndee Hopkins, Asgar Farahnaky, Harsharn Gill, et al.
International Journal of Biological Macromolecules|May 13, 2017
Optimization of functional nanoparticles formation in associative mixture of water-soluble portion of Farsi gum and beta-lactoglobulinMohammad Hadian, Seyed Mohammad Hashem Hosseini, Asgar Farahnaky, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Biofunctionalities of unprocessed and processed flours of Australian lupin cultivars: Antidiabetic and organ protective potential studiesKishor Mazumder, Md Rabiul Hossain, Asma Aktar, et al.
Appetite|December 13, 2021
Australians' experience, barriers and willingness towards consuming edible insects as an emerging protein sourceIndee Hopkins, Asgar Farahnaky, Harsharn Gill, et al.
International Journal of Biological Macromolecules|September 30, 2018
Effect of ionic strength (NaCl and CaCl<sub>2</sub>) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and gluteninElahe Abedi, Mahsa Majzoobi, Asgar Farahnaky, et al.
Journal of Food Science and Technology|October 21, 2014
Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat branMahsa Majzoobi, Safoora Pashangeh, Asgar Farahnaky, et al.
Food Chemistry: X|December 11, 2024
Upcycling date juice waste: Impact of date press cake on sponge cake qualityGolsa Karambakhsh, Mohammad Taghi Golmakani, Parisa Houshmandi, et al.
Foods (Basel, Switzerland)|December 11, 2025
Functional and Nutritional Properties of Lion's Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy AgeingSamiddhi Gunathilake, Supuni Aluthge, Asgar Farahnaky, et al.
Critical Reviews in Food Science and Nutrition|February 28, 2022
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foodsThabani Sydney Manyatsi, Asaad R Al-Hilphy, Mahsa Majzoobi, et al.
Pageof 7

Showing results (41-50 of 68) with videos related to

Sort By:
Pageof 7
Journal of Texture Studies|May 26, 2017
Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakesMahsa Majzoobi, Zahra Vosooghi Poor, Gholamreza Mesbahi, et al.
Frontiers in Nutrition|July 28, 2023
Food neophobia and its association with dietary choices and willingness to eat insectsIndee Hopkins, Asgar Farahnaky, Harsharn Gill, et al.
International Journal of Biological Macromolecules|May 13, 2017
Optimization of functional nanoparticles formation in associative mixture of water-soluble portion of Farsi gum and beta-lactoglobulinMohammad Hadian, Seyed Mohammad Hashem Hosseini, Asgar Farahnaky, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Biofunctionalities of unprocessed and processed flours of Australian lupin cultivars: Antidiabetic and organ protective potential studiesKishor Mazumder, Md Rabiul Hossain, Asma Aktar, et al.
Appetite|December 13, 2021
Australians' experience, barriers and willingness towards consuming edible insects as an emerging protein sourceIndee Hopkins, Asgar Farahnaky, Harsharn Gill, et al.
International Journal of Biological Macromolecules|September 30, 2018
Effect of ionic strength (NaCl and CaCl<sub>2</sub>) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and gluteninElahe Abedi, Mahsa Majzoobi, Asgar Farahnaky, et al.
Journal of Food Science and Technology|October 21, 2014
Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat branMahsa Majzoobi, Safoora Pashangeh, Asgar Farahnaky, et al.
Food Chemistry: X|December 11, 2024
Upcycling date juice waste: Impact of date press cake on sponge cake qualityGolsa Karambakhsh, Mohammad Taghi Golmakani, Parisa Houshmandi, et al.
Foods (Basel, Switzerland)|December 11, 2025
Functional and Nutritional Properties of Lion's Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy AgeingSamiddhi Gunathilake, Supuni Aluthge, Asgar Farahnaky, et al.
Critical Reviews in Food Science and Nutrition|February 28, 2022
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foodsThabani Sydney Manyatsi, Asaad R Al-Hilphy, Mahsa Majzoobi, et al.
Pageof 7