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

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

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

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Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert by Sanne Kjærulf Madsen, Elisabeth Thule Thulesen, Mohammad Amin Mohammadifar, Claus Heiner Bang-Berthelsen

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A Colon Targeted Delivery System for Resveratrol Enriching in pH Responsive-Model by Hashem Andishmand, Hamed Hamishehkar, Afshin Babazadeh, Arezou Taghvimi, Mohammad Amin Mohammadifar, Mahnaz Tabibiazar

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High Methoxyl Pectin and Sodium Caseinate Film Matrix Reinforced with Green Carbon Quantum Dots: Rheological and Mechanical Studies by Clarissa Murru, Mohammad Amin Mohammadifar, Jakob Birkedal Wagner, Rosana Badía Laiño, Marta Elena Díaz García

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Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets. by Azizollaah Zargaraan, Yasaman Omaraee, Reza Rastmanesh, Negin Taheri, Ghasem Fadavi, Morteza Fadaei, Mohammad Amin Mohammadifar

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Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using... by Roya Afshari, Hedayat Hosseini, Ramin Khaksar, Mohammad Amin Mohammadifar, Zohre Amiri, Rozita Komeili, Amin Mousavi Khaneghah

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Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions by Ipek Altay, Lucas Sales Queiroz, Naaman F. Nogueira Silva, Aberham Hailu Feyissa, Federico Casanova, Jens J. Sloth, Mohammad Amin Mohammadifar

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Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength by Krystalia Sarigiannidou, Davide Odelli, Flemming Jessen, Mohammad Amin Mohammadifar, Fatemeh Ajalloueian, Mar Vall-llosera, Antonio Fernandes de Carvalho, Federico Casanova

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Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods by Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Flemming Jessen, Mohammad Amin Mohammadifar, Rodrigo Stephani, Antonio Fernandes de Carvalho, Ítalo Tuler Perrone, Federico Casanova

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Gelatin from Saithe (<i>Pollachius virens)</i> Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions by Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J. Sloth, Greta Jakobsen, Federico Casanova

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Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate by Lucas Sales Queiroz, Federico Casanova, Aberham Hailu Feyissa, Flemming Jessen, Fatemeh Ajalloueian, Italo Tuler Perrone, Antonio Fernandes de Carvalho, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Betül Yesiltas

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Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment by Davide Odelli, Krystalia Sarigiannidou, Alberto Soliani, Rodolphe Marie, Mohammad Amin Mohammadifar, Flemming Jessen, Giorgia Spigno, Mar Vall-llosera, Antonio Fernandes de Carvalho, Michela Verni, Federico Casanova

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Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe <i>(Pollachius virens)</i> Skin by Pauline Henriet, Flemming Jessen, Mar Vall-llosera, Rodolphe Marie, Mastaneh Jahromi, Mohammad Amin Mohammadifar, Hanne Lilian Stampe-Villadsen, Heidi Olander Petersen, Jens J. Sloth, Karin Loft Eybye, Greta Jakobsen, Federico Casanova

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