Main Subjects = food scienc and technology
Study of Satureja and Tarragon Extracts effect on physicochemical, shelf life and sensory properties of mayonnaise sauce

Volume 15, Issue 2, July 2023, Pages 49-68

10.22069/fppj.2023.20866.1729

sayed soheil amiri aghdaei; Rahil Rezaei; Marjan Rajabpour; Reza Karazhyan; javad yousefi


Fabrication of stable Pickering emulsion using hybrid particles comprised of biopolymers

Volume 15, Issue 1, June 2023, Pages 109-124

10.22069/fppj.2022.20407.1708

Sedighe Tavasoli; Yahya Maghsoudlou; Seid Mahdi Jafari; Hoda Shahiri Tabarestani


Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology

Volume 10, Issue 1, July 2018, Pages 117-136

10.22069/ejfpp.2018.10705.1331

Azadeh Salimi; Yahya Maghsoudlou; Seyyed Mahdi Jafari; Alireza Sadeghi Mahounak; Mahdi Kashaninejad


Evaluation of usability of soy protein isolate and gum tragacanth as egg Substitute in mayonnaise

Volume 6, Issue 1, May 2014, Pages 65-84

mahboubeh heidari; mehran alami; mehdi kashaninejad; soheil amiri aghdaei