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Behnaz Hashemi

Showing results (1-10 of 9) with videos related to

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Food Chemistry|August 3, 2017
Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinkingBehnaz Hashemi, Ashkan Madadlou, Maryam Salami
Advances in Colloid and Interface Science|January 31, 2026
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniquesBehnaz Hashemi, Elham Assadpour, Seid Mahdi Jafari
Advances in Colloid and Interface Science|November 19, 2023
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science|June 26, 2025
Application of oleogels, hydrogels and bigels as novel edible inks for 3D/4D printing of food productsBehnaz Hashemi, Elham Assadpour, Yue Wang, et al.
Advances in Colloid and Interface Science|February 7, 2025
Interactions between β-lactoglobulin and polyphenols: Mechanisms, properties, characterization, and applicationsBehnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Critical Reviews in Food Science and Nutrition|December 14, 2023
Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applicationsBehnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science|June 1, 2025
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospectiveBehnaz Hashemi, Elham Assadpour, Yue Wang, et al.
Food Chemistry|June 6, 2026
In silico technologies for food-based gels: Molecular docking and molecular dynamic simulationBehnaz Hashemi, Elham Assadpour, Chen Tan, et al.
International Journal of Biological Macromolecules|January 10, 2024
Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a reviewBehnaz Hashemi, Mehdi Varidi, Elham Assadpour, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Food Chemistry|August 3, 2017
Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinkingBehnaz Hashemi, Ashkan Madadlou, Maryam Salami
Advances in Colloid and Interface Science|January 31, 2026
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniquesBehnaz Hashemi, Elham Assadpour, Seid Mahdi Jafari
Advances in Colloid and Interface Science|November 19, 2023
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science|June 26, 2025
Application of oleogels, hydrogels and bigels as novel edible inks for 3D/4D printing of food productsBehnaz Hashemi, Elham Assadpour, Yue Wang, et al.
Advances in Colloid and Interface Science|February 7, 2025
Interactions between β-lactoglobulin and polyphenols: Mechanisms, properties, characterization, and applicationsBehnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Critical Reviews in Food Science and Nutrition|December 14, 2023
Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applicationsBehnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science|June 1, 2025
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospectiveBehnaz Hashemi, Elham Assadpour, Yue Wang, et al.
Food Chemistry|June 6, 2026
In silico technologies for food-based gels: Molecular docking and molecular dynamic simulationBehnaz Hashemi, Elham Assadpour, Chen Tan, et al.
International Journal of Biological Macromolecules|January 10, 2024
Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a reviewBehnaz Hashemi, Mehdi Varidi, Elham Assadpour, et al.
Pageof 1