Co-encapsulation of omega-3 and vitamin D3 in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties by Mohammad Shakeri, Runak Ghobadi, Sara Sohrabvandi, Elham Khanniri, Neda Mollakhalili-Meybodi

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Application of inulin in bread: A review of technological properties and factors affecting its stability by Faezeh Mohammadi, Ameneh Shiri, Sima Tahmouzi, Neda Mollakhalili‐Meybodi, Amene Nematollahi

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Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective by Neda Mollakhalili‐meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi, Mohammad Hassan Mosaddegh

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Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity by Sanaz Arjmand, Neda Mollakhalili‐Meybodi, Fateme Akrami Mohajeri, Farzan Madadizadeh, Elham Khalili Sadrabad

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Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin by Narjes Jamali, Mehran Sayadi, Roghayeh Nejati, Faezeh Mohammadi, Amene Nematollahi, Neda Mollakhalili‐Meybodi

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Probiotic Supplements and Food Products: Comparison for Different Targets by Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, sara Sohrabvandi, Adriano G da Cruz, Reza Mohammadi

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Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action by Sima Tahmouzi, Heidar Meftahizadeh, Saba Eyshi, Amin Mahmoudzadeh, Behnam Alizadeh, Neda Mollakhalili‐Meybodi, Mehrnaz Hatami

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Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology by Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, Leila Mirmoghtadaie, Seyede Marzieh Hosseini, Seyyed Ali Yasini, Mohammad Hossein Azizi, Somayeh Mousavi Nodoushan

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