Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Niloufar Nourmohammadi

Showing results (1-10 of 3) with videos related to

Pageof 1
Sort By:
Foods (Basel, Switzerland)|March 11, 2023
Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic MechanismsNiloufar Nourmohammadi, Luke Austin, Da Chen
Journal of the Science of Food and Agriculture|June 11, 2020
Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurtNiloufar Nourmohammadi, Sabihe Soleimanian-Zad, Hajar Shekarchizadeh
Food Research International (Ottawa, Ont.)|June 1, 2024
Effect of limited proteolysis and CaCl<sub>2</sub> on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gelNiloufar Nourmohammadi, Osvaldo H Campanella, Da Chen
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|March 11, 2023
Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic MechanismsNiloufar Nourmohammadi, Luke Austin, Da Chen
Journal of the Science of Food and Agriculture|June 11, 2020
Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurtNiloufar Nourmohammadi, Sabihe Soleimanian-Zad, Hajar Shekarchizadeh
Food Research International (Ottawa, Ont.)|June 1, 2024
Effect of limited proteolysis and CaCl<sub>2</sub> on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gelNiloufar Nourmohammadi, Osvaldo H Campanella, Da Chen
Pageof 1