Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia

Volume 14, Issue 3, October 2022, Pages 125-139

10.22069/ejfpp.2022.19662.1687

Paniz Kavoosi; Mahboobeh kashiri; Morteza Khomeiri; Mohammad Ghorbani; Samira Eshghinia

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Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria

Volume 11, Issue 2, January 2020, Pages 35-48

10.22069/ejfpp.2020.16332.1532

Shahram Loghman; Ali Moayedi; Mandana Mahmoudi; Morteza Khomeiri

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Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation

Volume 10, Issue 2, February 2019, Pages 81-103

10.22069/ejfpp.2019.13312.1433

Mojtaba Azari Anpar; Morteza Khomeiry

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Study of various concentrations of resistant starch and chitosan on microstructure, rheological properties and viability of encapsulated probiotic bacteria in drinking yoghurt

Volume 9, Issue 2, April 2018, Pages 69-84

10.22069/ejfpp.2018.7967.1198

fatemeh shahdadi

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Effect of xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce

Volume 9, Issue 2, April 2018, Pages 85-100

10.22069/ejfpp.2018.13445.1438

Rahil Rezaei

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Evaluation of antioxidant activity of methanol extract of Stevia rebaudiana Bertoni and investigation of this properties in dairy dessert

Volume 8, Issue 2, January 2017, Pages 69-90

10.22069/ejfpp.2017.8119.1201

mona fallah shojaee

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Effect of controlled fermentation of Lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread

Volume 8, Issue 1, May 2016, Pages 1-22

10.22069/ejfpp.2016.3133

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Isolation and identification of lactic acid bacteria from chal in Golestan province

Volume 5, Issue 2, January 2014, Pages 131-148

BARAT ZAREI YAM; m. kh; a. sa; s m

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Antimicrobial effect of extracts Phoenix Dactylifera against pathogenic bacteria and spoilage molds

Volume 5, Issue 1, January 2013, Pages 1-12

javad akbarian; M. Kh.; A. S.; E. M.

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