Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions by Tamnak, Sahar

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Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying by Hedayatnia, Simin, Mirhosseini, Hamed, Tamnak, Sahar, Golpira, Fatemeh

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Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract by Kazemi, Milad, Karim, Roselina, Mirhosseini, Hamed, Abdul Hamid, Azizah, Tamnak, Sahar

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion by Tamnak, Sahar, Mirhosseini, Hamed, Tan, Chin Ping, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah

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Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tw... by Tamnak, Sahar, Mirhosseini, Hamed, Tan, Chin Ping, Amid, Bahareh Tabatabaee, Kazemi, Milad, Hedayatnia, Simin

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