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Mohebbat Mohebbi

Showing results (1-10 of 37) with videos related to

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Food Chemistry|April 8, 2026
Stevia vs. sucrose in saffron-loaded water-in-oil-in-water double emulsions: stabilization mechanisms, rheological performance, and microstructural evolutionSamaneh Nayebifar, Mohebbat Mohebbi
Food Research International (Ottawa, Ont.)|January 15, 2026
From basil seed gum-monoglyceride bigel to bigel-based foamed emulsion: Development, characterization, and application as a shortening replacer in muffinsMohammad Reza Salahi, Mohebbat Mohebbi
Scientific Reports|July 10, 2023
Enhancing saltiness perception by chemosensory interaction: an fMRI studyAfshin Faridi Esfanjani, Mohebbat Mohebbi
Food Research International (Ottawa, Ont.)|March 4, 2023
A signal detection reminder methodology to evaluate effects of odor-taste-taste interactions to enhance the perceived saltinessAfshin Faridi Esfanjnai, Mohebbat Mohebbi
Current Research in Food Science|May 6, 2024
Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flippingArash Ghaitaranpour, Arash Koocheki, Mohebbat Mohebbi
Food Research International (Ottawa, Ont.)|August 17, 2021
An innovative model for describing oil penetration into the doughnut crust during hot air fryingArash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki
Current Research in Food Science|March 19, 2025
An innovative agent-based technique for determination of tortuosity in porous materials - Case study: bread and bread doughArash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki
International Journal of Biological Macromolecules|October 6, 2015
Some physico-chemical properties of Prunus armeniaca L. gum exudatesMorteza Fathi, Mohebbat Mohebbi, Arash Koocheki
Meat Science|July 31, 2013
Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubesMohammad Reza Amiryousefi, Mohebbat Mohebbi, Faramarz Khodaiyan
Food Science & Nutrition|February 2, 2018
Pomegranate seed clustering by machine visionMohammad Reza Amiryousefi, Mohebbat Mohebbi, Ali Tehranifar
Pageof 4

Showing results (1-10 of 37) with videos related to

Sort By:
Pageof 4
Food Chemistry|April 8, 2026
Stevia vs. sucrose in saffron-loaded water-in-oil-in-water double emulsions: stabilization mechanisms, rheological performance, and microstructural evolutionSamaneh Nayebifar, Mohebbat Mohebbi
Food Research International (Ottawa, Ont.)|January 15, 2026
From basil seed gum-monoglyceride bigel to bigel-based foamed emulsion: Development, characterization, and application as a shortening replacer in muffinsMohammad Reza Salahi, Mohebbat Mohebbi
Scientific Reports|July 10, 2023
Enhancing saltiness perception by chemosensory interaction: an fMRI studyAfshin Faridi Esfanjani, Mohebbat Mohebbi
Food Research International (Ottawa, Ont.)|March 4, 2023
A signal detection reminder methodology to evaluate effects of odor-taste-taste interactions to enhance the perceived saltinessAfshin Faridi Esfanjnai, Mohebbat Mohebbi
Current Research in Food Science|May 6, 2024
Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flippingArash Ghaitaranpour, Arash Koocheki, Mohebbat Mohebbi
Food Research International (Ottawa, Ont.)|August 17, 2021
An innovative model for describing oil penetration into the doughnut crust during hot air fryingArash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki
Current Research in Food Science|March 19, 2025
An innovative agent-based technique for determination of tortuosity in porous materials - Case study: bread and bread doughArash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki
International Journal of Biological Macromolecules|October 6, 2015
Some physico-chemical properties of Prunus armeniaca L. gum exudatesMorteza Fathi, Mohebbat Mohebbi, Arash Koocheki
Meat Science|July 31, 2013
Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubesMohammad Reza Amiryousefi, Mohebbat Mohebbi, Faramarz Khodaiyan
Food Science & Nutrition|February 2, 2018
Pomegranate seed clustering by machine visionMohammad Reza Amiryousefi, Mohebbat Mohebbi, Ali Tehranifar
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