Innovative Food Technologies

Innovative Food Technologies

Subjects = Food chemistry
Number of Articles: 32

Vitamin D and E-loaded Pickering emulsion stabilized with the insoluble fraction of Persian gum and polyphenols: chemical stability and in vitro gastrointestinal digestion

Articles in Press, Accepted Manuscript, Available Online from 11 March 2026

10.22104/ift.2026.8138.2273

Maryam Mahfouzi, Rassoul Kadkhodaee, Karin Schroen, Aram Bostan, Paul VanderMeeren

Fabrication and characterization of activated gelatin-inulin electrospun nanofibers loaded with savory extract

Articles in Press, Accepted Manuscript, Available Online from 11 July 2026

10.22104/ift.2026.8188.2284

Roya Mahdizadeh, Babak Ghanbarzaeh, Nooshin Noshirvani

Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates

Volume 11, Issue 3, Spring 2024, Pages 226-248

10.22104/ift.2024.6570.2160

Adeleh Mohammadi, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, Seid Mahdi Jafari

Effect of ultrasonication on the stability and formation of nanoemulsions containing Nigella sativa L. seed oil

Volume 11, Issue 2, Winter 2024, Pages 76-97

10.22104/ift.2024.1337

Masha Khorami, Mojtaba Nasr-Esfahani, Somayeh Rahimi, Aazam Aarabi

Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study

Volume 11, Issue 1, Autumn 2023, Pages 35-45

10.22104/ift.2023.1344

Zahra Piravi vanak, Solmaz Abedinzadeh, Sodeif Azadmard-damirchi, Maryam Gharachorloo

Effect of Persian Gum on Whey Protein Concentrate Cold Set Gel at Neutral and Acidic Condition

Volume 5, Issue 1, Autumn 2017, Pages 1-12

10.22104/jift.2017.442

Hoda Khalesi, Bahareh Emadzadeh, Rassoul Kadkhodaee

The effect of co-crystallization process on the physicochemical and functional properties of sucrose powder containing olive leaf extract

Volume 4, Issue 1, Autumn 2016, Pages 17-29

10.22104/jift.2016.332

Mahdieh Akbari, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehdi Kashaninjad, Khashayar Sarabandi

Preparation of Standardized Powders of Cumin and Fenugreek Seeds by Cryogrinding Technology

Volume 4, Issue 1, Autumn 2016, Pages 59-77

10.22104/jift.2016.366

S. Heydar Mahmoudi Najafi, Zeinolabedin Bashirisadr

Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability

Volume 3, Issue 2, Winter 2016, Pages 23-32

10.22104/jift.2016.283

Ehsan Akbari, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, Mehran Alami, Mahdi Kashaninejad

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

Standardization of Medicinal Plants and their Herbal Products and Functional Foods

Volume 3, Issue 2, Winter 2016, Pages 65-76

10.22104/jift.2016.277

Maede Karamipour Esfahani, Mohammad Abedi

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

Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter

Volume 3, Issue 1, Autumn 2015, Pages 69-84

10.22104/jift.2015.231

Zohreh Mohammadi Yeganeh, Faramarz Khodaiyan, S. Saeed Hosseini, Mohammad Safari, Keramtollah Rezaee, S. Mohammad Mousavi