Innovative Food Technologies - Articles List

Keywords = Emulsion

The effect of Persian gum and thermal process on the properties of emulsion stabilized by whey protein concentrate

Volume 4, Issue 1, November 2016, Pages 103-119

10.22104/jift.2016.363

Hoda Khalesi; Rassoul Kadkhodaee; Bahareh Emadzadeh

Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel

Volume 3, Issue 3, June 2016, Pages 73-83

10.22104/jift.2016.296

Samira Mirghafoori; Somayeh Rahimi

Innovative Food Technologies

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