Mohammad Jouki

7PUBLICATIONS
0CO-AUTHORS
Oenology and viticultureFood chemistry and food sensory scienceFood packaging, preservation and processingFood properties (incl. characteristics and health benefits)
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Publications (7)

|Feb 21, 2022
Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying.

Mohammad Jouki, Naimeh Khazaei

|Sep 17, 2021
Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute.

Mohammad Jouki, Somayeh Jafari, Ali Jouki

|Jul 31, 2020
Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes.

Mehdi Khodashenas, Mohammad Jouki

|Jul 31, 2020
Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices.

Faezeh Alipoorfard, Mohammad Jouki, Hamid Tavakolipour

|Jul 30, 2020
Production and characterization of freeze-dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties.

Alireza Milani, Mohammad Jouki, Mohammad Rabbani

|Mar 10, 2020
Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract.

Zahra Shariati, Mohammad Jouki, Flora Rafiei

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