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Gels (Basel, Switzerland)|June 27, 2023
Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat StarchSara Hedayati, Elham Ansarifar, Mohammad Tarahi, et al.
Foods (Basel, Switzerland)|January 11, 2025
Towards a Greener Future: Sustainable Innovations in the Extraction of Lavender (<i>Lavandula</i> spp.) Essential OilSara Hedayati, Mohammad Tarahi, Arghavan Madani, et al.
Critical Reviews in Food Science and Nutrition|December 22, 2022
Optimization of spray drying process parameters for the food bioactive ingredientsMina Homayoonfal, Narjes Malekjani, Vahid Baeghbali, et al.
Advances in Colloid and Interface Science|October 20, 2023
Encapsulation of mint essential oil: Techniques and applicationsSara Hedayati, Mohammad Tarahi, Rezvan Azizi, et al.
Foods (Basel, Switzerland)|January 11, 2024
Current Innovations in the Development of Functional Gummy CandiesMohammad Tarahi, Sima Tahmouzi, Mohammad Reza Kianiani, et al.
International Journal of Biological Macromolecules|October 12, 2023
Advances in transglutaminase cross-linked protein-based food packaging films; a reviewWanli Zhang, Sara Hedayati, Mohammad Tarahi, et al.
Carbohydrate Polymers|May 12, 2023
Chitosan-grafted phenolic acids as an efficient biopolymer for food packaging films/coatingsWanli Zhang, Milad Hadidi, Asli Can Karaca, et al.
Cellular and Molecular Biology (Noisy-Le-Grand, France)|July 9, 2018
Pullulan gum production from low-quality fig syrup using Aureobasidium pullulansLeila Monjazeb Marvdashti, Anna Abdolshahi, Sara Hedayati, et al.
Food Chemistry|April 13, 2022
Nanodelivery systems for d-limonene; techniques and applicationsSahar Akhavan-Mahdavi, Rohollah Sadeghi, Afshin Faridi Esfanjani, et al.
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