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نمایش تعداد 1-10 از 118

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

نوع: Journal Paper

نویسنده : Hooman Molavi; Seyed M. A. Razavi

سال: 2017

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

نوع: Journal Paper

نویسنده : Ali Rafe; Seyed M.A. Razavi

سال: 2017

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

نوع: Journal Paper

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

ناشر: Elsevier BV

سال: 2014

Biopolymers for Fat-Replaced Food Design

نوع: Journal Paper

نویسنده : Seyed M.A. Razavi; Fataneh Behrouzian

سال: 2018

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Biopolymers for Fat-Replaced Food Design

نوع: Journal Paper

نویسنده : Seyed M.A. Razavi; Fataneh Behrouzian

سال: 2018

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Biopolymers for Fat-Replaced Food Design

نوع: Journal Paper

نویسنده : Seyed M.A. Razavi; Fataneh Behrouzian

سال: 2018

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Biopolymers for Fat-Replaced Food Design

نوع: Journal Paper

نویسنده : Seyed M.A. Razavi; Fataneh Behrouzian

سال: 2018

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

نوع: Journal Paper

نویسنده : Fatemeh Javidi; Seyed M. A. Razavi

سال: 2018

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

نوع: Journal Paper

نویسنده : Afsaneh Taheri; Seyed M.A. Razavi

سال: 2015

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

نوع: Journal Paper

نویسنده : Afsaneh Taheri; Seyed M. A. Razavi

سال: 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