A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion by Hadi Hashemi, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini

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Synergistic effect of zinc and denak (Oliveria decumbens) essential oil to extend the storage life of pomegranate arils by Reihaneh Aminzade, Asghar Ramezanian, Saeid Eshghi, Seyed Mohammad Hashem Hosseini

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An Updated Comprehensive Overview of Different Food Applications of W₁/O/W₂ and O₁/W/O₂ Double Emulsions by Fatemeh Ghiasi, Hadi Hashemi, Sara Esteghlal, Seyed Mohammad Hashem Hosseini

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The potential of postharvest zinc treatment for preservation of pomegranate aril quality by Reihaneh Aminzade, Asghar Ramezanian, Saeid Eshghi, Seyed Mohammad Hashem Hosseini

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Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions by Seyede Farnaz Sadeghian, Marjan Majdinasab, Maryam Nejadmansouri, Seyed Mohammad Hashem Hosseini

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Co-encapsulation of probiotic bacteria and fructooligosaccharides in basil seed gum-stabilized double emulsion gels: Probiotic viability and physicochemical properties by Abolfazl Taghrir, Mohammad Hadi Eskandari, Hadi Hashemi, Seyed Mohammad Hashem Hosseini

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Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions und... by Marziyeh Sepeidnameh, Ali Fazlara, Seyed Mohammad Hashem Hosseini, Mahdi Pourmahdi Borujeni

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Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D₃ and Tannic Acid by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini

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Effect of Cholesterol to Vitamin D3 and Span 60 to Tween 60 Ratios on the Characteristics of Niosomes: Variable Optimization Using Response Surface Methodology (RSM) by Mohammad Hossein Mowlaeifar, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini, Mohammad Hadi Eskandari

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Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films by Seyed Davood Tabatabaei, Fatemeh Ghiasi, Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini

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Shear Bond Strength of Rebonded Ceramic Brackets Using Four Different Methods of Adhesive Removal by AmirHossein Mirhashemi, Mohammad Hashem Hosseini, Nasim Chiniforoush, Armin Soudi, Meisam Moradi

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Physicochemical and Rheological Characterization of a Novel Manna Exudate from Alhagi pseudalhagi (Iranian Tarangabin) by Shahriyar Salehi, Fatemeh Raouf Fard, Seyed Mohammad Hashem Hosseini, Hadi Hashemi, Mehrdad Niakousari

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Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheol... by Maryam Farahmand, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Marjan Majdinasab, Seyed Mohammad Hashem Hosseini

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Application of electrospinning to fabricate phycocyanin- and Spirulina extract-loaded gliadin fibers for active food packaging by Mohammad-Taghi Golmakani, Mohammad Mahdi Hajjari, Farzaneh Kiani, Niloufar Sharif, Seyed Mohammad Hashem Hosseini

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Efficient solvent-free microwave-aided synthesis of flavor ester of ethyl lactate: A comparative study with conventional and ultrasound methods by Zahra Attarzadeh, Mohammad-Taghi Golmakani, Seyed Mohammad Hashem Hosseini, Ali Reza Sardarian, Fatemeh Ghiasi

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Promising application of probiotic microorganisms as Pickering emulsions stabilizers by Maryam Nejadmansouri, Mohammad Hadi Eskandari, Gholam Hossein Yousefi, Masoud Riazi, Seyed Mohammad Hashem Hosseini

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Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia by Hadi Hashemi Gahruie, Reza Safdarianghomsheh, Parisa Zamanifar, Shahriyar Salehi, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini

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Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics by Mahdieh Zare, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Mohammad Hadi Eskandari, Fatemeh Ghiasi, Seyed Mohammad Hashem Hosseini

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Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate by Hadi Hashemi, Mohammad Hadi Eskandari, Mohammadreza Khalesi, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini

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Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts by Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini, Mohammad Hossein Taghavifard, Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, Ehsan Shad

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