Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan

Volume 10, Issue 1, November 2022, Pages 49-68

10.22104/ift.2022.5678.2110

Homa Torabizadeh; Bahare Ghavidel; Alireza Basiri; Alireza Shakeri; Mehrdad Azin; Bahram Tafaghodinia

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Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars

Volume 8, Issue 2, February 2021, Pages 235-252

Alireza Yousefi; Shahla Khodabakhshaghdam; Sayyed Mohammad Ali Razavi; Javad Tavakoli; Ghader Hosseinzadeh

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Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder

Volume 3, Issue 3, June 2016, Pages 39-47

10.22104/jift.2016.289

Fakhreddin Salehi; Mahdi Kashaninejad; Nader Alipour

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Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature

Volume 3, Issue 2, March 2016, Pages 11-22

10.22104/jift.2016.282

Ali Reza Yousefi; Fatemeh Shahi; Hossein Sheikhloie

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Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System

Volume 3, Issue 1, December 2015, Pages 1-9

10.22104/jift.2015.225

Fakhreddin Salehi; Mahdi Kashaninejad; Alireza Sadeghi Mahonak; Aman Mohammad Ziaeefar

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Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum

Volume 1, Issue 2, January 2014, Pages 39-48

10.22104/jift.2013.27

Fakhreddin Salehi; Mahdi Kashaninejad

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• PDF 385.47 K