Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles by M. Khoshmanzar, Babak Ghanbarzadeh, H. Hamishekar, M. Sowti, R. Rezayi Mokarram

“…Research Institute of Food Science and Technology…”
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Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network by Masoumeh Moghimi, Hamid Bakhshabadi, Masoud Bazrafshan

“…Research Institute of Food Science and Technology…”
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The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder by Mehrnoush Borhani Esfahani, Mohammad Goli, Majid Toghyani

“…Research Institute of Food Science and Technology…”
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Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake by Seyyed Danial Mojarrabi, Jafar Mohammadzade Milani

“…Research Institute of Food Science and Technology…”
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Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment by Morteza Kashaninejad, Mohebbat Mohebbi

“…Research Institute of Food Science and Technology…”
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Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake by Vahid Keyhani, Seyed Ali Mortazavi, Mahdi Karimi, Hojjat Karazhiyan, Zahra Sheikholeslami

“…Research Institute of Food Science and Technology…”
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The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure by Ayla Ayramloo, Parisa Jafarian, Seyed Hadi Peighambardoust

“…Research Institute of Food Science and Technology…”
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Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.) by Tran Thien Hien, Thanh Tran Truc, Nguyen Van Muoi

“…Research Institute of Food Science and Technology…”
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The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut by Arezo Fazeli, Mostafa Mazaheri Tehrani, Mahdi Karimi, Alireza Sadeghian, Arash Koocheki

“…Research Institute of Food Science and Technology…”
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Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Metho... by Mohsen Ghods Rohani, Morteza Kashaninejad, Hassan Rashidi, Samira Nowrouzi

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Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix) by Mina Seifzadeh

“…Research Institute of Food Science and Technology…”
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Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio by Mohsen Sahbaei Ejlali, Seyed Mohammad Ali Razavi

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The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator by Javaher Saki, Ainaz Khodanazary, Seyed Mehdi Hosseini

“…Research Institute of Food Science and Technology…”
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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

“…Research Institute of Food Science and Technology…”
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Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts by A. Maghsoudlou, Y. Maghsoudlou, M. Khomeiri, M. Ghorbani

“…Research Institute of Food Science and Technology…”
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بررسی ویژگی‌های فیزیکوشیمیایی و آنتی‌اکسیدانی چند نوع عسل و مقایسۀ اثر ضدمیکروبی آنها بر اسینتوباکتر بومانی و انتروکوکوس فکالیس... by محبوبه دهقان, جمشید مهرزاد

“…Research Institute of Food Science and Technology…”
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The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker by Hossein Zamani, Mohammad Moghiman, Ali Kianifar

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Optimization of anthocyanin extraction in Saffron's petal with response surface methodology by Katayon Mahdavee Khazaei, Seyed Mehdi Jafari, mohammad ghorbani, Abbas Hemmati Kakhki

“…Research Institute of Food Science and Technology…”
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A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion by Jalal Mohammadzadeh, Farideh Tabatabaee, Ali Mortazavi, Rassoul Kadkhodaee, Arash Koocheki

“…Research Institute of Food Science and Technology…”
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Investigation of Emulsifying Properties of OSA Modified Persian Gum by Somayeh Mohammadi, Soleiman Abbasi

“…Research Institute of Food Science and Technology…”
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