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Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantiin Lindle.) Starches

Type: Journal Paper

Author : Hooman Molavi; Seyed M. A. Razavi

Year: 2017

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Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate

Type: Journal Paper

Author : Ali Rafe; Seyed M.A. Razavi

Year: 2017

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Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition

Type: Journal Paper

Author : Naji, Sara, and Seyed M.A. Razavi.

Publisher: Elsevier BV

Year: 2014

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

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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

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Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers

Type: Journal Paper

Author : Fatemeh Javidi; Seyed M. A. Razavi

Year: 2018

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The conformational transitions in organic solution on the cress seed gum nanoparticles production

Type: Journal Paper

Author : Afsaneh Taheri; Seyed M.A. Razavi

Year: 2015

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Fabrication of Cress Seed Gum Nanoparticles, an Anionic Polysaccharide, Using Desolvation Technique: an Optimization Study

Type: Journal Paper

Author : Afsaneh Taheri; Seyed M. A. Razavi

Year: 2015

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Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantiin Lindle.) Starches

Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate

Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers

The conformational transitions in organic solution on the cress seed gum nanoparticles production

Fabrication of Cress Seed Gum Nanoparticles, an Anionic Polysaccharide, Using Desolvation Technique: an Optimization Study

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Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantiin Lindle.) Starches

Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate

Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Biopolymers for Fat-Replaced Food Design

Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers

The conformational transitions in organic solution on the cress seed gum nanoparticles production

Fabrication of Cress Seed Gum Nanoparticles, an Anionic Polysaccharide, Using Desolvation Technique: an Optimization Study