Changes in emulsifying properties of caseinate-Soy soluble polysaccharides conjugates by ultrasonication.

Autor: Tavasoli S; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran., Maghsoudlou Y; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: Y.maghsoudlou@gau.ac.ir., Shahiri Tabarestani H; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran., Mahdi Jafari S; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.

Publikováno v: Ultrasonics sonochemistry [Ultrason Sonochem] 2023 Dec; Vol. 101, pp. 106703. Date of Electronic Publication: 2023 Nov 19.

Resistance to airflow through bulk pistachio nuts (Kalleghochi variety) as affected by moisture content, airflow rate, bed depth and fill method

Autor: Kashaninejad, M., Maghsoudlou, Y., Khomeiri, M., Tabil, L.G.

Publikováno v: In Powder Technology 2010 203(2):359-364

Evaluation antibacterial activity of Zataria multiflora Boiss. essential oil and Zein bioactive film.

Autor: Kashiri, M.¹, Maghsoudlou, Y.¹, Khomeiri, M.², Behrooz, R.²

Publikováno v: Journal of Food Science & Technology (2008-8787). Spring2016, Vol. 12 Issue 50, p184-195. 12p.

Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread. (English)

Autor: Hajinia, F., Sadeghi, A. R., Sadeghi Mahoonak, A. R., Khomeiri, M., Maghsoudlou, Y., Moayedi, A.

Publikováno v: Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān; 2021, Vol. 17 Issue 4, p569-581, 13p

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