Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum

por Sarraf, Mozhdeh, Naji‐Tabasi, Sara, Beig‐babaei, Adel
Publicado 2021

Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect

por Shahabi Mohammadabadi, Shiva, Goli, Mohammad, Naji Tabasi, Sara
Publicado 2022

The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics

por Naji‐Tabasi, Sara, Shahidi‐Noghabi, Mostafa, Modiri Dovom, Atena, Davtalab, Maryam
Publicado 2023

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

por Sarraf, Mozhdeh, Naji‐Tabasi, Sara, Beig‐Babaei, Adel, Moros, José E., Sánchez, M. Carmen, Franco, José M., Tenorio‐Alfonso, Adrián
Publicado 2023