Innovative Food Technologies

Innovative Food Technologies

Author = Mahmood Sowti Khiabani
Number of Articles: 4

Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology

Volume 3, Issue 2, Winter 2016, Pages 33-42

10.22104/jift.2016.279

Arezoo Salmanpoor, Mahmud Sowti Khiabani, Babak Ghanbarzadeh, S. Hosein Jalali

Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method

Volume 3, Issue 1, Autumn 2015, Pages 11-21

10.22104/jift.2015.226

Mohsen Ziaee, Mahmood Sowti Khiabani, Babak Ghanbarzadeh, Hamed Hamishehkar, Reza Rezay Mokaram, Samira Tizchang

Optimization and Study of physical properties of liposomes containing nisin

Volume 1, Issue 2, Winter 2014, Pages 59-68

10.22104/jift.2013.29

Samira Tizchang, Mahmood Sowti Khiabani, Reza Rezay Mokaram, Babak Ghanbarzadeh, Yousef Javadzadeh

Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks

Volume 1, Issue 1, Autumn 2013, Pages 21-36

10.22104/jift.2014.20

Sajad Alizadeh Bonab, Jalal Dehghannia, Mahmud Sowti Khiyabani