Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

por Madsen, Sanne Kjærulf, Thulesen, Elisabeth Thule, Mohammadifar, Mohammad Amin, Bang-Berthelsen, Claus Heiner
Publicado 2021

Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl(2) and transglutaminase

por Shokrollahi Yanchemeh, Behdad, Varidi, Mehdi, Razavi, Seyed Mohammad Ali, Sohbatzadeh, Farshad, Mohammadifar, Mohammad Amin
Publicado 2022

Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets

por ZARGARAAN, Azizollaah, OMARAEE, Yasaman, RASTMANESH, Reza, TAHERI, Negin, FADAVI, Ghasem, FADAEI, Morteza, MOHAMMADIFAR, Mohammad Amin
Publicado 2013

High Methoxyl Pectin and Sodium Caseinate Film Matrix Reinforced with Green Carbon Quantum Dots: Rheological and Mechanical Studies

por Murru, Clarissa, Mohammadifar, Mohammad Amin, Wagner, Jakob Birkedal, Badía Laiño, Rosana, Díaz García, Marta Elena
Publicado 2022

Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions

por Altay, Ipek, Queiroz, Lucas Sales, Silva, Naaman F. Nogueira, Feyissa, Aberham Hailu, Casanova, Federico, Sloth, Jens J., Mohammadifar, Mohammad Amin
Publicado 2023

Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions

por Yesiltas, Betül, Robert, Chloé, Petersen, Heidi Olander, Jessen, Flemming, Ajalloueian, Fatemeh, Mohammadifar, Mohammad Amin, Jacobsen, Charlotte, Sloth, Jens J., Jakobsen, Greta, Casanova, Federico
Publicado 2022

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate

por Queiroz, Lucas Sales, Casanova, Federico, Feyissa, Aberham Hailu, Jessen, Flemming, Ajalloueian, Fatemeh, Perrone, Italo Tuler, de Carvalho, Antonio Fernandes, Mohammadifar, Mohammad Amin, Jacobsen, Charlotte, Yesiltas, Betül
Publicado 2021

Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

por Odelli, Davide, Sarigiannidou, Krystalia, Soliani, Alberto, Marie, Rodolphe, Mohammadifar, Mohammad Amin, Jessen, Flemming, Spigno, Giorgia, Vall-llosera, Mar, de Carvalho, Antonio Fernandes, Verni, Michela, Casanova, Federico
Publicado 2022

Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin

por Henriet, Pauline, Jessen, Flemming, Vall-llosera, Mar, Marie, Rodolphe, Jahromi, Mastaneh, Mohammadifar, Mohammad Amin, Stampe-Villadsen, Hanne Lilian, Olander Petersen, Heidi, Sloth, Jens J., Loft Eybye, Karin, Jakobsen, Greta, Casanova, Federico
Publicado 2020