Investigation of microwave application time with constant pulse ratio on drying of zucchini by Jalal Dehghannya, Sepideh Farhoudi, Saeed Dadashi

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Modeling Water Vapor Sorption and Permeability in Starch-Montmorillonite Nanocomposite Films by Ronak Gholami, Jalal Dehghannya, Babak Ghanbarzadeh

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Effect of Surface Modification by Oleic Acid on Physical Properties of Cellulose Nanofibers by Hadi Almasi, Babak Ghanbarzadeh, Jalal Dehghannya

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Influence of pulsed microwave on betacyanins, betaxanthins and physical properties during drying of red beetroot by Jalal Dehghannya, Sevda Rastgou-Oskuei, Saeed Dadashi

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The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato by Elham Razzagh Pour, Jalal Dehghannya, Babak Ghanbarzadeh

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Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process by Jalal Dehghannya, Hamed Bagheri-Darvish-Mohammad, Babak Ghanbarzadeh

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Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation by Sahra Bashiri, Babak Ghanbarzadeh, Hamed Hamishekar, Jalal Dehghannya

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Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study by Golnaz Bahriye, Saeed Dadashi, Jalal Dehghannya, Hossein Ghaffari

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Numerical simulation and experimental investigation of foam-mat drying for producing banana powder as influenced by foam thickness by Reza Kamali, Saeed Dadashi, Jalal Dehghannya, Hossein Ghaffari

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Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method by Mahsa Ershadfarkar, Saeed Dadashi, Jalal Dehghannya, Maryam Khakbaz Heshmati

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Plasticized Starch Based Bionanocomposites Containing Cellulose Nanowhiskers and Titanium Dioxide Nanoparticles: Study of Structure and Water Vapor Permeability by Nasrin Jamshidi Kaljahi, Babak Ghanbarzadeh, Jalal Dehghannya, Ali Akbar Entezami, Mahmoud Sowti khiyabani

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