Microencapsulation of Q10 by complex coacervation method

Pages 1-16

10.22069/ejfpp.2018.9939.1302

Ali Nasirpour; Mahmoud Sheikhzeinnodin; Javad Keramat

• View Article
• PDF 1.02 M

Rheological properties of sponge cake based on the rice and wheat germ flour

Pages 16-32

10.22069/ejfpp.2018.9895.1297

• View Article
• PDF 1.58 M

Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film

Pages 33-46

10.22069/ejfpp.2018.7517.1175

seyed jafar hashemi; Marcos NEVES; Mitsutoshi NAKAJIMA

• View Article
• PDF 1.14 M

Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese

Pages 47-60

10.22069/ejfpp.2018.13341.1434

Farzaneh Hemati

• View Article
• PDF 920.67 K

Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality

Pages 61-72

10.22069/ejfpp.2018.12322.1391

• View Article
• PDF 354.01 K

Effect of germinated and non-germinated soybean flour on quality of Barbari bread

Pages 73-84

10.22069/ejfpp.2018.10294.1315

• View Article
• PDF 681.48 K

Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract

Pages 85-98

10.22069/ejfpp.2018.12656.1406

• View Article
• PDF 584.92 K

Optimization of paddy rice drying using response surface methodology

Pages 99-116

10.22069/ejfpp.2018.12301.1390

• View Article
• PDF 1.17 M

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

Pages 117-136

10.22069/ejfpp.2018.10705.1331

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

• View Article
• PDF 1.18 M