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Journal of Food Science and Technology|July 4, 2015
Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gelsSobhan Savadkoohi, Asgar FarahnakyInternational Journal of Biological Macromolecules|April 10, 2016
High pressure effects on the structural functionality of condensed globular-protein matricesSobhan Savadkoohi, Stefan KasapisFood Chemistry|January 7, 2023
The effect of thiolation process with l-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylaseElahe Abedi, Sobhan Savadkoohi, Shahin BanasazFood Chemistry|December 24, 2013
Structural behaviour in condensed bovine serum albumin systems following application of high pressureSobhan Savadkoohi, Anna Bannikova, Stefan Kasapis, et al.Meat Science|April 29, 2014
Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomaceSobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi, et al.Meat Science|July 18, 2016
Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systemsFatemeh Riazi, Fariba Zeynali, Ebrahim Hoseini, et al.Meat Science|February 26, 2022
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powderHamed Ghafouri-Oskuei, Afshin Javadi, Mohammad Reza Saeidi-Asl, et al.Pageof 1