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Mahsa Majzoobi

Showing results (11-20 of 46) with videos related to

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Journal of Agricultural and Food Chemistry|June 24, 2009
Preparation and properties of dextran sulfate-lysozyme conjugateZahra Alahdad, Roqhayeh Ramezani, Mahmoud Aminlari, et al.
Journal of Food Science|March 6, 2012
Effects of L-ascorbic acid on physicochemical characteristics of wheat starchMahsa Majzoobi, Mohsen Radi, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|September 27, 2025
Impact of Conventional and Advanced Techniques on Stability of Natural Food ColourantsDivya, Shruti Joshi, Jayadeep Appukuttan, et al.
Foods (Basel, Switzerland)|June 24, 2022
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional PropertiesMahsa Majzoobi, Fatemeh Ghiasi, Mohammad Hadi Eskandari, 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.
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.
Critical Reviews in Food Science and Nutrition|May 10, 2021
Green and clean modification of cassava starch - effects on composition, structure, properties and digestibilityPranita Mhaske, Ziyu Wang, Asgar Farahnaky, 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.
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.
Pageof 5

Showing results (11-20 of 46) with videos related to

Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|June 24, 2009
Preparation and properties of dextran sulfate-lysozyme conjugateZahra Alahdad, Roqhayeh Ramezani, Mahmoud Aminlari, et al.
Journal of Food Science|March 6, 2012
Effects of L-ascorbic acid on physicochemical characteristics of wheat starchMahsa Majzoobi, Mohsen Radi, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|September 27, 2025
Impact of Conventional and Advanced Techniques on Stability of Natural Food ColourantsDivya, Shruti Joshi, Jayadeep Appukuttan, et al.
Foods (Basel, Switzerland)|June 24, 2022
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional PropertiesMahsa Majzoobi, Fatemeh Ghiasi, Mohammad Hadi Eskandari, 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.
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.
Critical Reviews in Food Science and Nutrition|May 10, 2021
Green and clean modification of cassava starch - effects on composition, structure, properties and digestibilityPranita Mhaske, Ziyu Wang, Asgar Farahnaky, 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.
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.
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