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Mahsa Majzoobi

Showing results (21-30 of 46) with videos related to

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Food Chemistry|July 25, 2016
Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starchesSara Hedayati, Mahsa Majzoobi, Fakhri Shahidi, et al.
International Journal of Biological Macromolecules|April 17, 2016
Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starchSara Hedayati, Fakhri Shahidi, Arash Koocheki, et al.
Critical Reviews in Food Science and Nutrition|August 8, 2025
Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and designKinjal A Furia, Mahsa Majzoobi, Peter J Torley, et al.
Journal of Texture Studies|April 4, 2017
Solubilization of bovine gelatin using power ultrasound: gelation without heatingAsgar Farahnaky, Fatemeh Zendeboodi, Rezvan Azizi, et al.
Critical Reviews in Food Science and Nutrition|June 23, 2026
Wastes in the stone fruit supply chain-a review of sources, causes, and sustainable transformation opportunitiesYakindra Timilsena, Deepa Agarwal, Mahsa Majzoobi, et al.
Journal of Texture Studies|December 22, 2018
Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methodsMahsa Majzoobi, Mohammad Bagher Kamali Aghdam, Mohammad Hadi Eskandari, et al.
Food Chemistry|August 26, 2015
NaOH-free debittering of table olives using power ultrasoundMaryam Habibi, Mohammad-Taghi Golmakani, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|January 25, 2025
Green Starch Modification Using Citric Acid: Quinoa, Chickpea, and Cassava StarchesDisala Menuwara Arachchi, Anthony Halim, Gbemisola Fadimu, et al.
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.
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.
Pageof 5

Showing results (21-30 of 46) with videos related to

Sort By:
Pageof 5
Food Chemistry|July 25, 2016
Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starchesSara Hedayati, Mahsa Majzoobi, Fakhri Shahidi, et al.
International Journal of Biological Macromolecules|April 17, 2016
Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starchSara Hedayati, Fakhri Shahidi, Arash Koocheki, et al.
Critical Reviews in Food Science and Nutrition|August 8, 2025
Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and designKinjal A Furia, Mahsa Majzoobi, Peter J Torley, et al.
Journal of Texture Studies|April 4, 2017
Solubilization of bovine gelatin using power ultrasound: gelation without heatingAsgar Farahnaky, Fatemeh Zendeboodi, Rezvan Azizi, et al.
Critical Reviews in Food Science and Nutrition|June 23, 2026
Wastes in the stone fruit supply chain-a review of sources, causes, and sustainable transformation opportunitiesYakindra Timilsena, Deepa Agarwal, Mahsa Majzoobi, et al.
Journal of Texture Studies|December 22, 2018
Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methodsMahsa Majzoobi, Mohammad Bagher Kamali Aghdam, Mohammad Hadi Eskandari, et al.
Food Chemistry|August 26, 2015
NaOH-free debittering of table olives using power ultrasoundMaryam Habibi, Mohammad-Taghi Golmakani, Asgar Farahnaky, et al.
Foods (Basel, Switzerland)|January 25, 2025
Green Starch Modification Using Citric Acid: Quinoa, Chickpea, and Cassava StarchesDisala Menuwara Arachchi, Anthony Halim, Gbemisola Fadimu, et al.
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.
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.
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