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Samira Yeganehzad
Samira Yeganehzad
Research Institute of Food Science and Technology
Email verificata su rifst.ac.ir
Titolo
Citata da
Citata da
Anno
Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers
M Kiumarsi, M Shahbazi, S Yeganehzad, D Majchrzak, O Lieleg, ...
Food chemistry 277, 664-673, 2019
952019
Studying microbial, physicochemical and sensory properties of directly concentrated probiotic yoghurt
S Yeganehzad, M Mazaheri-Tehrani, F Shahidi
Afr J Agric Res 2 (8), 366-9, 2007
942007
Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam
M Dabestani, S Yeganehzad
Food Hydrocolloids 87, 550-560, 2019
862019
Study on foaming, rheological and thermal properties of gelatin-free marshmallow
M Mardani, S Yeganehzad, N Ptichkina, Y Kodatsky, O Kliukina, ...
Food Hydrocolloids 93, 335-341, 2019
722019
Moisture dependent physical properties of canola seeds
SMA Razavi, S Yeganehzad, A Sadeghi
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 11 (3), 309-322, 2009
612009
Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum
SMR Mousavi, A Rafe, S Yeganehzad
Carbohydrate Polymers 232, 115809, 2020
472020
A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch
SM Mirzababaee, D Ozmen, MA Hesarinejad, OS Toker, S Yeganehzad
International Journal of Biological Macromolecules 223, 511-523, 2022
412022
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural …
M Kiumarsi, D Majchrzak, S Yeganehzad, H Jäger, M Shahbazi
Food Hydrocolloids 104, 105698, 2020
342020
Effect of different bulk sweeteners on the dynamic oscillatory and shear rheology of chocolate
M Kiumarsi, A Rafe, S Yeganehzad
Applied Rheology 27 (6), 11-19, 2017
312017
Physicochemical and sensory properties of peanut spreads fortified with soy flour
M Mazaheri-Tehrani, S Yeganehzad, S Razmkhah-sharabiani, H Amjadi
World Applied Sciences Journal 7 (2), 192-196, 2009
292009
Surface tension and dilational rheology of mixed β-casein–β-lactoglobulin aqueous solutions at the water/air interface
VB Fainerman, EV Aksenenko, AV Makievski, DV Trukhin, S Yeganehzad, ...
Food Hydrocolloids 106, 105883, 2020
282020
Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation
ZB Ghorghi, S Yeganehzad, MA Hesarinejad, A Faezian, V Kutsenkova, ...
Food Hydrocolloids 140, 108599, 2023
272023
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate
MR Ashkezary, S Yeganehzad, H Vatankhah, A Todaro, Y Maghsoudlou
Italian Journal of Food Science 30 (1), 2018
262018
Study on liquid core barberry (Berberis vulgaris) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations
M Maleki, SA Mortazavi, S Yeganehzad, A Pedram Nia
Journal of Food Processing and Preservation 44 (5), e14426, 2020
242020
Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels
SMR Mousavi, A Rafe, S Yeganehzad
Journal of texture studies 50 (2), 155-164, 2019
242019
Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit
F Rezaiyan Attar, N Sedaghat, A Pasban, S Yeganehzad, ...
chemical and biological technologies in agriculture 10 (1), 16, 2023
202023
Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate
S Yeganehzad, M Kiumarsi, N Nadali, MR Ashkezary
Heliyon 6 (7), 2020
202020
Optimization of pulsed electric field conditions for sugar extraction from carrots
S Dastangoo, MT Hamed Mosavian, S Yeganehzad
Food Science & Nutrition 8 (4), 2025-2034, 2020
192020
A simplified model to describe drainage of egg white powder foam containing additives
A Faezian, S Yeganehzad, HA Tighchi
Chemical Engineering Science 195, 631-641, 2019
182019
Effects of replacing skim milk powder with soy flour and ball mill refining time on particle size and rheological properties of compound chocolate
S Yeganehzad, TM MAZAHERI, M Mohebbi, NMB HABIBI, Z Baratian
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 15 (1), 125-135, 2013
182013
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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