Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology by Hadis Rostamabadi, Hossein Jooyandeh, Mohammad Hojjati

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Recent trends in the application of protein electrospun fibers for loading food bioactive compounds by Seid Reza Falsafi, Fuat Topuz, Zahra Esfandiari, Asli Can Karaca, Seid Mahdi Jafari, Hadis Rostamabadi

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Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch by Hadis Rostamabadi, Ilkem Demirkesen, Bengi Hakgüder Taze, Asli Can Karaca, Mehvish Habib, Kulsum Jan, Khalid Bashir, Monica R. Nemțanu, Rosana Colussi, Seid Reza Falsafi

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Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in foo... by Hadis Rostamabadi, Ilkem Demirkesen, Rosana Colussi, Swarup Roy, Nazia Tabassum, Josemar Gonçalves deOliveira Filho, Yograj Bist, Yogesh Kumar, Małgorzata Nowacka, Sabina Galus, Seid Reza Falsafi

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Metal nanoparticles and carbohydrate polymers team up to improve biomedical outcomes by Seid Reza Falsafi, Fuat Topuz, Dagmara Bajer, Zahra Mohebi, Maryam Shafieiuon, Hajar Heydari, Shruti Rawal, Anbazhagan Sathiyaseelan, Myeong-Hyeon Wang, Rubiya Khursheed, M.H. Enayati, Hadis Rostamabadi

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