Arash Koocheki

Development and physicochemical properties of bigels prepared from beeswax oleogel and modified grass pea protein hydrogel for curcumin and catechin encapsulation

Ali Ebrahimzadeh

Ph.D | 2024-09-16

Electro-encapsulation of curcumin using multilayer wheat gluten/zein proteins and qodume shahri (lepidium perfoliatum) seeds gum nanofibers for controlled release and improved bioavailability

Habibeh Azizi

Ph.D | 2024-09-10

Investigating the possibility of using the textured vegetable protein of lens culinaris in burger formulation

sedigheh Mohebati

M.Sc. | 2024-07-02

Evaluation of the effect of formulation and extrusion condition on the physicochemical and functional characteristics of instant soup powder based on fresh cauliflower (brassica oleracea l.var. botrytis), corn starch and corn flour

Somaye Zarghani

M.Sc. | 2024-02-19

Evaluation of the effect of non-thermal plasma, on the physicochemical, structural, and functional properties of lepidium perfoliatum seed gum

Fatemeh Sadeghi

Ph.D | 2023-09-21

Exploring the possibility of producing cold-set whey protein- lepidium perfoliatum seed gum hydrogel for curcumin encapsulation

Bita Delaram

M.Sc. | 2023-09-21

Modification of structural and physicochemical characteristics of grass pea (lathyrus sativus l.) starch using ultrasound

Mohammadkazem Heydarian

M.Sc. | 2023-09-20

Physicochemical and sensory properties of ultra-beneficial cake containing extruded fibrous supplement of grape pomace and oat bran

Ashraf Gohar

M.Sc. | 2023-02-25

Production of emulsion gel using ultrasound modified grass pea protein (lathyrus sativus. l) as a carrier for β-carotene

Rassoul Mozafarpour

Ph.D | 2022-11-29

Production of complex coaservate using heat, ultrasound and high pressure treated grass pea protein – alyssum homolocarpum gum and its application for curcumin encapsulation.

Ala Ghasemikia

Ph.D | 2022-11-06

Investigation of the gel properties of lentil protein hydrogels as influenced by ph and inulin for encapsulation and in-vitro release of caffeine

Maryam Gharagozlou

M.Sc. | 2022-10-01

Effect of high hydrostatic pressure processing on physicochemical properties of lepidium perfoliatum seed gum and whey protein mixtures

Vahid Behshad

M.Sc. | 2022-09-19

Structural and functional properties of bigel based on carnaubawax oleogel and grass pea (lathyrus sativus) protein isolate hydrogel for b carotene encapsulation

Sorour Lotfishirazi

Ph.D | 2022-05-24

The effect of extrusion condition on physicochemical properties of ready to eat oat and rice porridge powder

Somaye Okhravi

M.Sc. | 2022-03-08

The effects of extrusion cooking on structure and physicochemical properties of quinoa flour

Elham Ghiami

M.Sc. | 2022-03-07

Production of nanoliposomes coated with alyssum homolocarpum gum- alginate hydrogel using electrohydrodynamic atomization (ehda) method for stabilization of curcumin

Seyedeh fatemeh Mousavi

Ph.D | 2022-02-02

Incorporated d-limonene into lepidium perfoliatum seed gum electrospun nanofibers

Roya Kamalpour

M.Sc. | 2021-10-19

On the production of multy-layered nanofiber of alyssum homolocarpum seed gum- gelatin by electrospinning method for encapsulation of caffeine

Fatemeh Kazemianrad

M.Sc. | 2021-05-01

Effects of non-thermal plasma on physicochemical properties of kholar protein nanoparticles (lathyrus sp) and its performance on stability of pickering emulsions (o/w)

Hamed Mahdavian mehr

Ph.D | 2021-03-14

Exploring the possibility of producing biopolymer-particle by interaction grass pea protein (lathyrus sativus) and (alyssum homolocarpum) seed gum to encapsulate the curcumin with study the kinetics of its release

Mohammad Ghobadi

Ph.D | 2021-02-14

Rheological and thermal properties of whey protein isolate – qodume shirazi (alyssum homolocarpum) seed mixture

Behzad Alaeddini

Ph.D | 2021-02-09

The effect of ionic and non-ionic gums, salt and ph on physicochemical properties of quinoa starch

Nastaran Akbarzade

Ph.D | 2021-02-03

Evaluation of the effect of extrusion cooking process variables on physicochemical and sensory properties of breakfast cereal based on flaxseed flour and rice flour

Alireza Abbasi

M.Sc. | 2020-10-20

Effect of dual modification -hydroxypropylation and crosslinking- on physicochemical, textural and rheological properties of ultrasound and acid-treated sorghum starch

Morteza Jafari

Ph.D | 2020-02-19

Influence of extrusion condition on physicochemical and sensory properties of snack enriched with inulin

Nafise Baradaran

M.Sc. | 2019-09-18

Effect of extruded sorghum flour, hydrocolloids, freezing treatment and frozen storage on the physicochemical, microscopic and structural properties of frozen cookie dough and cookie quality of its

Nasim Hasanpoor

Ph.D | 2019-09-17

Gluten-free sponge cake production based on jujube flour mix and soy protein isolate

Leily Moradi

M.Sc. | 2019-03-12

Investigation of the structural changes, mass transfer modelling and simulation during deep fat and hot air frying of doughnut

Arash Ghaitaranpour

Ph.D | 2019-02-18

Limonene nanoencapsulation with alyssum homolocarpum seed gum by electrospraying process and mechanistic modeling of its release in the simulated mouth conditions

Khadije Khoshakhlagh

Ph.D | 2018-11-12

Effect of extruded and non-extruded rice bran on bread properties

Amir Goleij

M.Sc. | 2018-06-27

Interactions and gelation of lathyrus sativa protein isolated and lepidium perfoliatum seed gum for emulsion-gel preparation

Mohammad ali Hesarinejad

Ph.D | 2018-02-17

Effect of extrusion cooking on physicochemical, sensory and nutritional properties of barley flour- carrot pomace snack

Sorour Lotfi shirazi

M.Sc. | 2018-02-05

Evaluation of xanthan gum effect on physicochemical rheological and sensory properties of mint sauce

Soheila Nakhodchi

M.Sc. | 2018-02-03

Effect of hydrocolloids and salt on pasting and rheological properties of sorghum starch

Ahmad Ehtiati

Ph.D | 2018-01-22

Physical, mechanical and barrier properties of alyssum homolocarpum-soy protein extruded and (noun extruded) concentrate composite edible film.

Sahebeh Sedaghati

M.Sc. | 2017-09-17

Effect of bean protein (phaseolus vulgaris) and xanthan gum on physico-chemical properties of sunflower oil in water emulsion

Nazanin fatemeh Rahmati

Ph.D | 2017-07-12

Effect of different concentrations of xantan gum, freezing process, freeze/thaw cycles and freeze storage on rheological and structural properties of frozen sweet dough and its baking quality

Mina Akbarian

Ph.D | 2017-07-08

Influence of extrusion condition and xanthan gum on physico-chemical and sensory properties of composite wheat- sorghum dough and bread

Morteza Jafari

M.Sc. | 2017-03-01

Effects of extrusion cooking on the physicochemical and functional properties of soy proteins concentrate

Rasool Mozafarpoor

M.Sc. | 2017-01-08

Effect of conventional and microwave heating on functional and antioxidant properties of bovine serum albumin- maltodextrin conjugates through maillard reaction

Farzaneh Nasrollahzadeh

M.Sc. | 2016-09-13

Producing antimicrobial film from alyssum homolocarpum seed gum and nisin: investigating production, physico-chemical and antimicrobial characterization

Leila Monjazeb

Ph.D | 2016-09-10

Effect of ph and alyssum homolocarpum seed gum on stability of corn oil-in-water emulsion stabilized with soy protein isolate

Maryam Vatanchian

M.Sc. | 2016-03-07

Functional properties of mucilage extracted from marshmallow flower (althaea officinalis)

Fateme Mousavi

M.Sc. | 2016-01-25

Ultrasonic assisted nanoemulsification and encapsulation of thyme essential oil

Mina Miri.ghalenovi

Ph.D | 2016-01-20

Syrup production from cynara sclolymus and silybum marianum plants extract to present a new natural medicine for treatment of hyperlipidemia

Azadeh Zamaninia

M.Sc. | 2016-01-20

Effect of lepidium perfoliatum seed gum-oleic acid emulsion coating on mass transfer kinetics and physiochemical properties of the osmotic-hot air dehydrated apple

Maryam Mohammadkhani

M.Sc. | 2016-01-06

Study on the effect of extruded flour, hpmc and xanthan gums on qualitative properties of gluten free dough and bread based on rice and corn flour

Masoud Yaghbani

Ph.D | 2015-10-13

Evaluation of red bean flour and tragacanth gum in batter formulation and post frying methods on oil adsorbtion of deep fat fried meat nugget

Farnaz Farokhi

M.Sc. | 2015-09-20

Optimization of beta-glucan extraction from hulless barley cultivar lut by conventional and ultrasound -assisted methods and investigation of physicochemical, rheological and molecular properties of it

Abdollah Hematian sourki

Ph.D | 2015-04-29

Functional properties of lepidium perfoliatum seed gum: effect of heating, freezing and ultrasound

Maryam Mahfoozi

M.Sc. | 2015-03-09

Effect of whey protein concentrate and lepidium perfoliatum seed gum on physical and sensory properties of low fat low cholesterol mayonnaise

Hoda Seyfoddin

M.Sc. | 2015-01-28

Physical, mechanical and barrier properties of lepidium perfoliatum seed gum - grass pea (lathyrus sativus) protein isolate biodegradable film

Seyedeh elham Ebrahimi

M.Sc. | 2014-12-27

Effects of soy protein isolate and qodume shahri (lepidium perfoliatum) seed gum on batter flow properties and mass transfer kinetics of chicken nugget during deep frying

Hamed Mahdavian mehr

M.Sc. | 2014-09-10

Effect of grass pea (lathyrus sativus) protein isolate on physicochemical properties of oil in water emulsion stabilized with xanthan gum

Fateme Ghorbanian

M.Sc. | 2014-02-10

Effect of agar and pectin and drying condition on physicochemical and sensory properties of almond pastille