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Biopolymers for Fat-Replaced Food Design

Type: Journal Paper

Author : Seyed M.A. Razavi; Fataneh Behrouzian

Year: 2018

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Biopolymers for Fat-Replaced Food Design

Type: Journal Paper

Author : Seyed M.A. Razavi; Fataneh Behrouzian

Year: 2018

Request PDF

Biopolymers for Fat-Replaced Food Design

Type: Journal Paper

Author : Seyed M.A. Razavi; Fataneh Behrouzian

Year: 2018

Request PDF

Biopolymers for Fat-Replaced Food Design

Type: Journal Paper

Author : Seyed M.A. Razavi; Fataneh Behrouzian

Year: 2018

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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

Type: Journal Paper

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

Year: 2017

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

Type: Journal Paper

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

Year: 2018

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

Type: Journal Paper

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

Year: 2018

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

Type: Journal Paper

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

Year: 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

Type: Journal Paper

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

Year: 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

Type: Journal Paper

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

Year: 2017

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Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

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

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Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

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