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Faramarz Khodaiyan

Showing results (1-10 of 75) with videos related to

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Food Chemistry|November 8, 2019
The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arilsNayeresadat Hasheminejad, Faramarz Khodaiyan
Journal of Food Science and Technology|January 21, 2016
Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grainsNayereh Sabokbar, Faramarz Khodaiyan
International Journal of Biological Macromolecules|July 18, 2020
Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of productsFaramarz Khodaiyan, Karim Parastouei
Journal of Food Science and Technology|June 2, 2015
Characterization of pomegranate juice and whey based novel beverage fermented by kefir grainsNayereh Sabokbar, Faramarz Khodaiyan
Food Technology and Biotechnology|January 28, 2021
Magnetic Biocatalysts of Pectinase: Synthesis by Macromolecular Cross-Linker for Application in Apple Juice ClarificationMarjan Nouri, Faramarz Khodaiyan
Food Chemistry|February 7, 2019
Improving the antifungal activity of clove essential oil encapsulated by chitosan nanoparticlesNayeresadat Hasheminejad, Faramarz Khodaiyan, Mohammad Safari
International Journal of Biological Macromolecules|May 4, 2020
Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomaceSaeid Hosseini, Karim Parastouei, Faramarz Khodaiyan
Food Chemistry|December 23, 2014
Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: effect of preparation conditions on emulsion stabilityMina Homayoonfal, Faramarz Khodaiyan, Mohammad Mousavi
International Journal of Biological Macromolecules|January 26, 2019
Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogelsJamal Babaei, Faramarz Khodaiyan, Mehdi Mohammadian
International Journal of Biological Macromolecules|August 11, 2011
Rheological and structural characterisation of film-forming solutions and biodegradable edible film made from kefiran as affected by various plasticizer typesMehran Ghasemlou, Faramarz Khodaiyan, Abdulrasoul Oromiehie
Pageof 8

Showing results (1-10 of 75) with videos related to

Sort By:
Pageof 8
Food Chemistry|November 8, 2019
The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arilsNayeresadat Hasheminejad, Faramarz Khodaiyan
Journal of Food Science and Technology|January 21, 2016
Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grainsNayereh Sabokbar, Faramarz Khodaiyan
International Journal of Biological Macromolecules|July 18, 2020
Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of productsFaramarz Khodaiyan, Karim Parastouei
Journal of Food Science and Technology|June 2, 2015
Characterization of pomegranate juice and whey based novel beverage fermented by kefir grainsNayereh Sabokbar, Faramarz Khodaiyan
Food Technology and Biotechnology|January 28, 2021
Magnetic Biocatalysts of Pectinase: Synthesis by Macromolecular Cross-Linker for Application in Apple Juice ClarificationMarjan Nouri, Faramarz Khodaiyan
Food Chemistry|February 7, 2019
Improving the antifungal activity of clove essential oil encapsulated by chitosan nanoparticlesNayeresadat Hasheminejad, Faramarz Khodaiyan, Mohammad Safari
International Journal of Biological Macromolecules|May 4, 2020
Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomaceSaeid Hosseini, Karim Parastouei, Faramarz Khodaiyan
Food Chemistry|December 23, 2014
Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: effect of preparation conditions on emulsion stabilityMina Homayoonfal, Faramarz Khodaiyan, Mohammad Mousavi
International Journal of Biological Macromolecules|January 26, 2019
Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogelsJamal Babaei, Faramarz Khodaiyan, Mehdi Mohammadian
International Journal of Biological Macromolecules|August 11, 2011
Rheological and structural characterisation of film-forming solutions and biodegradable edible film made from kefiran as affected by various plasticizer typesMehran Ghasemlou, Faramarz Khodaiyan, Abdulrasoul Oromiehie
Pageof 8