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Reza Farahmandfar

Showing results (11-20 of 30) with videos related to

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Journal of Food Processing and Preservation|July 5, 2021
Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methodsReza Farahmandfar, Maryam Asnaashari, Bakhtiyar Hesami
Food Science & Nutrition|May 30, 2019
Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (<i>Ocimum bacilicum</i> L.) seed gum solutions during thermal treatmentReza Farahmandfar, Mohammad Reza Salahi, Maryam Asnaashari
Food Research International (Ottawa, Ont.)|January 29, 2026
Plant protein-quercetin complexation in food product developmentKeke Xiao, Reza Farahmandfar, Wing-Fu Lai
Food Science & Nutrition|July 17, 2023
Effect of different extraction methods on antioxidant properties and encapsulation efficiency of anthocyanin of pomegranate peelNiloofar Zahed, Reza Esmaeilzadeh Kenari, Reza Farahmandfar
Food Science & Nutrition|August 17, 2021
Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed <i>Ulva intestinalis</i>Mohammad Nabi Davoodi, Jafar M Milani, Reza Farahmandfar
Food Science & Nutrition|January 30, 2020
Changes in chemical composition and biological activity of essential oil from Thomson navel orange (<i>Citrus sinensis</i> L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methodsReza Farahmandfar, Behraad Tirgarian, Bahare Dehghan, et al.
International Journal of Biological Macromolecules|October 1, 2018
Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gumsReza Farahmandfar, Maryam Asnaashari, Afsaneh Taheri, et al.
Food Science & Nutrition|July 21, 2025
Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine GelatinHanieh Esmaeili-Kaliji, Reza Farahmandfar, Ali Motamedzadegan, et al.
International Journal of Biological Macromolecules|May 14, 2025
Cellulose nanocrystals (CNC) Pickering emulsions (PEs): Rheological aspects and stability of low-to-medium internal phaseHoda Fahim, Ali Motamedzadegan, Nader Ghaffari Khaligh, et al.
International Journal of Biological Macromolecules|January 16, 2023
Surface analysis and thermal behavior of the functionalized cellulose by glutaric anhydride through a solvent-free and catalyst-free processHoda Fahim, Ali Motamedzadegan, Reza Farahmandfar, et al.
Pageof 3

Showing results (11-20 of 30) with videos related to

Sort By:
Pageof 3
Journal of Food Processing and Preservation|July 5, 2021
Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methodsReza Farahmandfar, Maryam Asnaashari, Bakhtiyar Hesami
Food Science & Nutrition|May 30, 2019
Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (<i>Ocimum bacilicum</i> L.) seed gum solutions during thermal treatmentReza Farahmandfar, Mohammad Reza Salahi, Maryam Asnaashari
Food Research International (Ottawa, Ont.)|January 29, 2026
Plant protein-quercetin complexation in food product developmentKeke Xiao, Reza Farahmandfar, Wing-Fu Lai
Food Science & Nutrition|July 17, 2023
Effect of different extraction methods on antioxidant properties and encapsulation efficiency of anthocyanin of pomegranate peelNiloofar Zahed, Reza Esmaeilzadeh Kenari, Reza Farahmandfar
Food Science & Nutrition|August 17, 2021
Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed <i>Ulva intestinalis</i>Mohammad Nabi Davoodi, Jafar M Milani, Reza Farahmandfar
Food Science & Nutrition|January 30, 2020
Changes in chemical composition and biological activity of essential oil from Thomson navel orange (<i>Citrus sinensis</i> L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methodsReza Farahmandfar, Behraad Tirgarian, Bahare Dehghan, et al.
International Journal of Biological Macromolecules|October 1, 2018
Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gumsReza Farahmandfar, Maryam Asnaashari, Afsaneh Taheri, et al.
Food Science & Nutrition|July 21, 2025
Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine GelatinHanieh Esmaeili-Kaliji, Reza Farahmandfar, Ali Motamedzadegan, et al.
International Journal of Biological Macromolecules|May 14, 2025
Cellulose nanocrystals (CNC) Pickering emulsions (PEs): Rheological aspects and stability of low-to-medium internal phaseHoda Fahim, Ali Motamedzadegan, Nader Ghaffari Khaligh, et al.
International Journal of Biological Macromolecules|January 16, 2023
Surface analysis and thermal behavior of the functionalized cellulose by glutaric anhydride through a solvent-free and catalyst-free processHoda Fahim, Ali Motamedzadegan, Reza Farahmandfar, et al.
Pageof 3