Hasil Pencarian - Zahra Emam-Djomeh

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  1. 1
    Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

    Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties oleh Neda Aliabbasi, Zahra Emam‐Djomeh

    Diterbitkan 2024-08-01
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  2. 2
    Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract

    Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract oleh parya hamzezade nakhjavani, zahra Emam-Djomeh

    Diterbitkan 2023-04-01
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  3. 3
    Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste

    Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste oleh Marziye Mirzakhani, Sohrab Moini, Zahra Emam-Djomeh

    Diterbitkan 2018-12-01
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  4. 4
    Stability of Whey Protein Nanoparticles at Various Protein Concentrations

    Stability of Whey Protein Nanoparticles at Various Protein Concentrations oleh Azam Abbasi, Zahra Emam-Djomeh, Mohammad Ebrahimzadeh Mousavi

    Diterbitkan 2017-09-01
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  5. 5
    Stability of Whey Protein Nanoparticles at Various Protein Concentrations

    Stability of Whey Protein Nanoparticles at Various Protein Concentrations oleh Azam Abbasi, Zahra Emam-Djomeh, Mohammad Ebrahimzadeh Mousavi

    Diterbitkan 2017-09-01
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  6. 6
    Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

    Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage oleh Faleeha Hasan Hussein, Seyed Hadi Razavi, zahra Emam Djomeh

    Diterbitkan 2017-04-01
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  7. 7
    Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages

    Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages oleh Faleeha Hasan Hussein, Sayed Hadi Razavi, Zahra Emam Djomeh

    Diterbitkan 2019-04-01
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  8. 8
    Pinto bean protein-based acid-induced cold-set gels as carriers for curcumin delivery: Fabrication and characterization

    Pinto bean protein-based acid-induced cold-set gels as carriers for curcumin delivery: Fabrication and characterization oleh Neda Aliabbasi, Zahra Emam-Djomeh, Gholamreza Askari, Maryam Salami

    Diterbitkan 2021-01-01
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  9. 9
    Effect of Composition on Release of Aroma Compounds

    Effect of Composition on Release of Aroma Compounds oleh Vahid Samavati, Zahra Emam-Djomeh, Ali Mehdinia, Mohammad Amin Mohammadifar

    Diterbitkan 2012-09-01
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  10. 10
    Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing <i>Allium jesdianum</i> Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization

    Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing <i>Allium jesdianum</i> Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization oleh Mohammad Ekrami, Ali Ekrami, Mohammad Ali Hosseini, Zahra Emam-Djomeh

    Diterbitkan 2022-10-01
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  11. 11
    Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates

    Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates oleh Nasim Hajian, Maryam Salami, Mehdi Mohammadian, Maryam Moghadam, Zahra Emam-Djomeh

    Diterbitkan 2020-03-01
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  12. 12
    Application of Rheological Modeling in Food Emulsions

    Application of Rheological Modeling in Food Emulsions oleh Vahid Samavati, Zahra Emam-Djomeh, Mohammad Amin Mohammadifar, Mahmoud Omid, Ali Mehdinia

    Diterbitkan 2012-06-01
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  13. 13
    pH-Responsive Color Indicator of Saffron (<i>Crocus sativus</i> L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness

    pH-Responsive Color Indicator of Saffron (<i>Crocus sativus</i> L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness oleh Mohammad Ekrami, Negar Roshani-Dehlaghi, Ali Ekrami, Marzieh Shakouri, Zahra Emam-Djomeh

    Diterbitkan 2022-10-01
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  14. 14
    Fabrication of cellulose acetate/chitosan/poly(ethylene oxide) scaffold as an efficient surface area substrate for immobilization of laccase

    Fabrication of cellulose acetate/chitosan/poly(ethylene oxide) scaffold as an efficient surface area substrate for immobilization of laccase oleh Pantea Salehizadeh, Zahra Emam-Djomeh, Neda Aliabbasi, Mehdi Hajikhani, John F. Kennedy

    Diterbitkan 2023-12-01
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  15. 15
    Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough

    Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough oleh Hajar Abbasi, Seyyed Mahdi Seyedain Ardabili, Mohammad Amin Mohammadifar, Zahra Emam-Djomeh

    Diterbitkan 2015-06-01
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  16. 16
    Effect of Consumption of Honey Containing Bacillus coagulans on Inflammatory and Oxidative Stress Factors in Patients with Diabetic Nephropathy

    Effect of Consumption of Honey Containing Bacillus coagulans on Inflammatory and Oxidative Stress Factors in Patients with Diabetic Nephropathy oleh Navid Mazrouei Arani, Zahra Emam-Djomeh, Zatollah Asemi, Hamid Tavakolipour, Reza Sharafati-Chaleshtori

    Diterbitkan 2019-05-01
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  17. 17
    Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology

    Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology oleh Zahra Mahdizadeh Barzoki, Zahra Emam-Djomeh, Morteza Rafiee-Tehrani, Elaheh Mortazavian, Ali Akbar Moosavi Movahedi

    Diterbitkan 2019-06-01
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  18. 18
    Physicochemical and Emulsifying Properties of Barijeh (Ferula gumosa) Gum

    Physicochemical and Emulsifying Properties of Barijeh (Ferula gumosa) Gum oleh Jafar Mohammadzadeh Milani, Zahra Emam-Djomeh, Mohammad Safari, Mohammad Mousavi, Babak Ghanbarzadeh, Glyn O. Philips

    Diterbitkan 2007-09-01
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  19. 19
    Porphyrin-Functionalized Zinc Oxide Nanostructures for Sensor Applications

    Porphyrin-Functionalized Zinc Oxide Nanostructures for Sensor Applications oleh Mohammad Ekrami, Gabriele Magna, Zahra Emam-djomeh, Mohammad Saeed Yarmand, Roberto Paolesse, Corrado Di Natale

    Diterbitkan 2018-07-01
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  20. 20
    Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds

    Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds oleh Mehdi Mohammadian, Mostafa I. Waly, Maryam Moghadam, Zahra Emam-Djomeh, Maryam Salami, Ali Akbar Moosavi-Movahedi

    Diterbitkan 2020-09-01
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