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Food Science & Nutrition|September 30, 2020
Application of electrospinning technique in development of intelligent food packaging: A short review of recent trendsMasoud Aman Mohammadi, Seyede Marzieh Hosseini, Mohammad Yousefi
Food Chemistry|January 19, 2016
Recent approaches in physical modification of protein functionalityLeila Mirmoghtadaie, Saeedeh Shojaee Aliabadi, Seyede Marzieh Hosseini
Food Science and Biotechnology|December 7, 2020
Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stabilityKhadije Abdolmaleki, Leyla Alizadeh, Seyede Marzieh Hosseini, et al.
Meat Science|September 18, 2020
Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulationFereshte Bahmanyar, Seyede Marzieh Hosseini, Leila Mirmoghtadaie, et al.
International Journal of Biological Macromolecules|August 14, 2020
Fabrication of curcumin-zein-ethyl cellulose composite nanoparticles using antisolvent co-precipitation methodSadaf Hasankhan, Mahnaz Tabibiazar, Seyede Marzieh Hosseini, et al.
Journal of Texture Studies|July 14, 2019
Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying methodKhadije Abdolmaleki, Leyla Alizadeh, Kooshan Nayebzadeh, et al.
Journal of the Science of Food and Agriculture|November 15, 2017
Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsulesMaryam Kavosi, Abdorreza Mohammadi, Saeedeh Shojaee-Aliabadi, et al.
Bioprocess and Biosystems Engineering|January 27, 2023
CRISPR-Cas engineering in food science and sustainable agriculture: recent advancements and applicationsMasoud Aman Mohammadi, Mariana Rocha Maximiano, Seyede Marzieh Hosseini, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 14, 2020
Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gumMasoumeh Azari, Saeedeh Shojaee-Aliabadi, Hedayat Hosseini, et al.
Food Chemistry|January 3, 2017
Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oilSasan Delfan-Hosseini, Kooshan Nayebzadeh, Leila Mirmoghtadaie, et al.
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