A natural source of saponin: Comprehensive study on interfacial properties of Chubak (Acanthophyllum Glandulosum) root extract and related saponins

Autor: Dabestani, M., Yeganehzad, S., Miller, R.

Publikováno v: In Colloids and Surfaces A: Physicochemical and Engineering Aspects 5 December 2021 630

Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability.

Autor: Kaveh M; Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Yeganehzad S; Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Rabie Ashkezary M; Department of Agriculture, Food and Forest Sciences, Università degli Studi di Palermo, Palermo, Italy., Hesarinejad MA; Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Todaro A; Department of Agriculture, Food and Forest Sciences, Università degli Studi di Palermo, Palermo, Italy., Nishinari K; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China.

Publikováno v: Journal of texture studies [J Texture Stud] 2023 Dec; Vol. 54 (6), pp. 789-807. Date of Electronic Publication: 2023 Aug 16.

Exploring the performance and biodegradability of Edible Biopolymer blends incorporating Pistacia atlantica subsp. Mutica Gum and Plasticized Poly(lactic acid).

Autor: Kaveh M; Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Yeganehzad S; Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. s.yeganehzad@rifst.ac.ir., Hesarinejad MA; Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran. ma.hesarinejad@rifst.ac.ir., Kiumarsi M; Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

Publikováno v: Scientific reports [Sci Rep] 2024 Oct 27; Vol. 14 (1), pp. 25666. Date of Electronic Publication: 2024 Oct 27.

STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN

Autor: Nepovinnykh N.V., Klyukina O.N., Kodatskiy Y.A., Ptichkina N.M., Yeganehzad S.

Publikováno v: Foods and Raw Materials, Vol 6, Iss 1, Pp 90-98 (2018)

Marshmallow is a special kind of chewing souffle, prepared on the basis of sugar and gelatin, belongs to popular confectionery products. The study aims at developing a marshmallow technology with the replacement of gelatin (taking into account religi

Externí odkaz: https://doaj.org/article/cd025b3b9f604d8db9d6f7d24dbe0c02

Formulation and antibacterial properties of lollipops containing of chitosan- zinc oxide nano particles on planktonic and biofilm forms of Streptococcus mutans and Lactobacillus acidophilus.

Autor: Mohammadipour HS; Restorative and Cosmetic Dentistry, Dental Research Center, School of Dentistry, Mashhad University of Medical Sciences, Mashhad, Iran., Tajzadeh P; Kashmar School of Medical Sciences, Mashhad University of Medical Sciences, Mashhad, Iran., Atashparvar M; Mashhad University of Medical Sciences, Mashhad, Iran., Yeganehzad S; Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Erfani M; Radiology Department, Razavi International Hospital, Mashhad, Iran., Akbarzadeh F; Department of Chemistry, Faculty of Basic Sciences, Islamic Azad University, Mashhad, Iran., Gholami S; Department of Restorative and Cosmetic Dentistry, School of Dentistry, Mashhad University of Medical Sciences, Mashhad, Iran. GholamiS991@mums.ac.ir.

Publikováno v: BMC oral health [BMC Oral Health] 2023 Dec 01; Vol. 23 (1), pp. 957. Date of Electronic Publication: 2023 Dec 01.