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Mahsa Majzoobi

Showing results (1-10 of 46) with videos related to

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Food Chemistry|November 12, 2013
Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starchesMahsa Majzoobi, Paniz Beparva
Ultrasonics Sonochemistry|March 16, 2020
Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A reviewXiaomei Wang, Mahsa Majzoobi, Asgar Farahnaky
Foods (Basel, Switzerland)|August 29, 2024
Advancements in Pulse Starches: Exploring Non-Thermal Modification MethodsPranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Journal of Texture Studies|October 13, 2020
Effects of particle size and moisture content of maize grits on physical properties of expanded snacksSohrab Sharifi, Mahsa Majzoobi, Asgar Farahnaky
Foods (Basel, Switzerland)|June 10, 2022
Editorial Overview on Emerging Thermal Food Processing TechnologiesMohsen Gavahian, Mahsa Majzoobi, Asgar Farahnaky
Food Chemistry|November 24, 2015
Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gelsMahsa Majzoobi, Zahra Kaveh, Asgar Farahnaky
Foods (Basel, Switzerland)|April 12, 2022
Emerging Non-Thermal Food Processing Technologies: Editorial OverviewAsgar Farahnaky, Mahsa Majzoobi, Mohsen Gavahian
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 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.
Pageof 5

Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
Food Chemistry|November 12, 2013
Effects of acetic acid and lactic acid on physicochemical characteristics of native and cross-linked wheat starchesMahsa Majzoobi, Paniz Beparva
Ultrasonics Sonochemistry|March 16, 2020
Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A reviewXiaomei Wang, Mahsa Majzoobi, Asgar Farahnaky
Foods (Basel, Switzerland)|August 29, 2024
Advancements in Pulse Starches: Exploring Non-Thermal Modification MethodsPranita Mhaske, Asgar Farahnaky, Mahsa Majzoobi
Journal of Texture Studies|October 13, 2020
Effects of particle size and moisture content of maize grits on physical properties of expanded snacksSohrab Sharifi, Mahsa Majzoobi, Asgar Farahnaky
Foods (Basel, Switzerland)|June 10, 2022
Editorial Overview on Emerging Thermal Food Processing TechnologiesMohsen Gavahian, Mahsa Majzoobi, Asgar Farahnaky
Food Chemistry|November 24, 2015
Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gelsMahsa Majzoobi, Zahra Kaveh, Asgar Farahnaky
Foods (Basel, Switzerland)|April 12, 2022
Emerging Non-Thermal Food Processing Technologies: Editorial OverviewAsgar Farahnaky, Mahsa Majzoobi, Mohsen Gavahian
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 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.
Pageof 5