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نمایش تعداد 1-10 از 46

Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts

نوع: Journal Paper

نویسنده : Ali Alghooneh; Behrooz Alizadeh Behbahani; Hamid Noorbakhsh; Farideh Tabatabaei Yazdi

سال: 2015

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Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test

نوع: Journal Paper

نویسنده : Seyed M. A. Razavi; Fataneh Behrouzian; Ali Alghooneh

سال: 2017

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Kinetic of permeate flux decline and fouling mechanism characterization of colloidal system ultrafiltration: experimental and modeling

نوع: Journal Paper

نویسنده : Seyed M.A. Razavi; Ali Alghooneh; Fataneh Behrouzian

سال: 2018

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Kinetic of permeate flux decline and fouling mechanism characterization of colloidal system ultrafiltration: experimental and modeling

نوع: Journal Paper

نویسنده : Seyed M.A. Razavi; Ali Alghooneh; Fataneh Behrouzian

سال: 2018

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Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends

نوع: Journal Paper

نویسنده : Ali Alghooneh; Seyed Mohammad Ali Razavi; Fataneh Behrouzian

سال: 2016

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The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

نوع: Journal Paper

نویسنده : Fatemeh Javidi; Seyed M.A. Razavi; Fataneh Behrouzian; Ali Alghooneh

سال: 2016

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Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test

نوع: Journal Paper

نویسنده : Seyed. M. A. Razavi; Fataneh Behrouzian; Ali Alghooneh

سال: 2017

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Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes

نوع: Journal Paper

نویسنده : Seyed M. A. Razavi; Ali Alghooneh; Fataneh Behrouzian

سال: 2017

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The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

نوع: Journal Paper

نویسنده : Fatemeh Javidi; Seyed M.A. Razavi; Fataneh Behrouzian; Ali Alghooneh

سال: 2015

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Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends

نوع: Journal Paper

نویسنده : Seyed M.A. Razavi; Ali Alghooneh; Fataneh Behrouzian

سال: 2017

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Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts

Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test

Kinetic of permeate flux decline and fouling mechanism characterization of colloidal system ultrafiltration: experimental and modeling

Kinetic of permeate flux decline and fouling mechanism characterization of colloidal system ultrafiltration: experimental and modeling

Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test

Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends

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Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts

Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test

Kinetic of permeate flux decline and fouling mechanism characterization of colloidal system ultrafiltration: experimental and modeling

Kinetic of permeate flux decline and fouling mechanism characterization of colloidal system ultrafiltration: experimental and modeling

Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test

Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends