Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin by Saeedeh Shahbazizadeh, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi

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Improving the quality of traditional Iranian bread by using sourdough and optimizing the fermentation conditions by Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Marzieh Hosseininezhad

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Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect by Shiva Shahabi Mohammadabadi, Mohammad Goli, Sara Naji Tabasi

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Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels by Mojtaba Rezaei, Sara Naji-Tabasi, Behrouz Ghorani, Bahareh Emadzadeh

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Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology by Bita Mohammadalami, Akram Arianfar, Ali Mohammadisani, Sara Naji-Tabasi

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Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum by Razieh Niazmand, Sara Naji-Tabasi, Atena Modiri, Moslem Jahani

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Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream by Sima Naji-Tabasi, Elham Mahdian, Akram Arianfar, Sara Naji-Tabasi

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Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil by Masoumeh Heydari Gharehcheshmeh, Akram Arianfar, Elham Mahdian, Sara Naji-Tabasi

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Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties by Masoumeh Heydari Gharehcheshmeh, A. Arianfar, Elham Mahdian, Sara Naji-Tabasi

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Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum by Atena Modiri Dovom, Akram Arianfar, Sara Naji-Tabasi, Vahid Hakimzadeh

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Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread by Saeedeh Shahbazizadeh, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Amir Pourfarzad

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INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM by Maryam Sardarodiyan, Akram Arianfar, Ali Mohamadi San, Sara Naji-Tabasi

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Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions by Sara Naji-Tabasi, Monir-sadat Shakeri, Atena Modiri-Dovom, Saeedeh Shahbazizadeh

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Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization by Arash Dara, Javad Feizy, Sara Naji-Tabasi, Ebrahim Fooladi, Ali Rafe

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Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes by Arash Dara, Sara Naji-Tabasi, Javad Feizy, Ebrahim Fooladi, Ali Rafe

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Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets by Sara Naji-Tabasi, Bahareh Emadzadeh, Mostafa Shahidi-Noghabi, Mohammadreza Abbaspour, Ehsan Akbari

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Bi-polymeric structured system (xanthan gum-carboxymethyl cellulose) for developing instant powder with the ability to suspend flixweed seeds in beverages: Effect of pH and sweeten... by Sara Naji-Tabasi, Bahareh Emadzadeh, Seyedeh Fatemeh Mousavi, Saeedeh Shahbazizadeh, Zahra Damavandi

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Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding by Reza Jaberi, Ahmad Pedram Nia, Sara Naji-Tabasi, Amir Hossein Elhami Rad, Masoud Shafafi

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Conceptual Explanation of the Food Production Cycle Based on Tayyib Food Indices in the Holy Quran by Hussain Zamani, Sara Naji-Tabasi, Hossein Afkhami-Rouhani, Seyed Mostafa Ahmadzadeh, Mostafa Shahidi-Noghabi

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Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles by Maryam Davtalab, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Artur J. Martins, Ana I. Bourbon, Miguel A. Cerqueira

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