The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic by Abdolkhalegh Golkar, Seyed Masoud Taghavi, Farzaneh Aghili Dehnavi

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The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) by Farzaneh Aghili Dehnavi, Abdolkhalegh Golkar, Homan Molavi, Mohammad Hojjatoleslamy

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The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening by Jafar Mohammadzadeh Milani, Shohreh Khedmati, Azadeh Ghorbani Hasansarai, Abdolkhalegh Golkar

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Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum by Abdolkhalegh Golkar, Jafar Mohammadzadeh Milani, Ali Motamedzadegan, Reza Esmaeilzadeh Kenari

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Author Correction: Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum by Abdolkhalegh Golkar, Jafar Mohammadzadeh Milani, Ali Motamedzadegan, Reza Esmaeilzadeh Kenari

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Fabrication and optimization of ultra-long stable microencapsulated chlorophyll using combinations of wall material via response surface methodology by Shahrbanoo Ahmadi Ledari, Jafar M. Milani, Seyed-Ahmad Shahidi, Abdolkhalegh Golkar

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