Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties by Neda Aliabbasi, Zahra Emam‐Djomeh

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Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing <i>Allium jesdianum</i> Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization by Mohammad Ekrami, Ali Ekrami, Mohammad Ali Hosseini, Zahra Emam-Djomeh

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pH-Responsive Color Indicator of Saffron (<i>Crocus sativus</i> L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness by Mohammad Ekrami, Negar Roshani-Dehlaghi, Ali Ekrami, Marzieh Shakouri, Zahra Emam-Djomeh

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Fabrication of cellulose acetate/chitosan/poly(ethylene oxide) scaffold as an efficient surface area substrate for immobilization of laccase by Pantea Salehizadeh, Zahra Emam-Djomeh, Neda Aliabbasi, Mehdi Hajikhani, John F. Kennedy

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Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds by Mehdi Mohammadian, Mostafa I. Waly, Maryam Moghadam, Zahra Emam-Djomeh, Maryam Salami, Ali Akbar Moosavi-Movahedi

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