Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction
Nasrollahzadeh, Farzaneh, Varidi, Mehdi, Koocheki, Arash, Hadizadeh, Farzin
Published in Food research international (01.10.2017)
Published in Food research international (01.10.2017)
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Journal Article
Preparation and characterization of tragacanth–locust bean gum edible blend films
Mostafavi, Fatemeh Sadat, Kadkhodaee, Rassoul, Emadzadeh, Bahareh, Koocheki, Arash
Published in Carbohydrate polymers (30.03.2016)
Published in Carbohydrate polymers (30.03.2016)
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Journal Article
Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts
Koocheki, Arash, Hesarinejad, Mohammad Ali, Mozafari, M. R.
Published in Chemical and biological technologies in agriculture (24.08.2022)
Published in Chemical and biological technologies in agriculture (24.08.2022)
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Journal Article
Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull
Tabibloghmany, Forough Sadat, Mazaheri Tehrani, Mostafa, Koocheki, Arash
Published in Journal of food science and technology (01.11.2020)
Published in Journal of food science and technology (01.11.2020)
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Journal Article
Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds
Koocheki, Arash, Taherian, Ali Reza, Razavi, Seyed M.A., Bostan, Aram
Published in Food hydrocolloids (01.12.2009)
Published in Food hydrocolloids (01.12.2009)
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Journal Article
Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions
Hematian Sourki, Abdollah, Koocheki, Arash, Elahi, Mohammad
Published in Journal of food science and technology (01.05.2022)
Published in Journal of food science and technology (01.05.2022)
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Journal Article
Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin
Mousavi, Seyedeh Fatemeh, Koocheki, Arash, Ghorani, Behrouz, Mohebbi, Mohebbat
Published in Food hydrocolloids for health (01.06.2024)
Published in Food hydrocolloids for health (01.06.2024)
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Journal Article
Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage
Tabibloghmany, Forough Sadat, Tehrani, Mostafa Mazaheri, Koocheki, Arash
Published in Food science & nutrition (01.12.2022)
Published in Food science & nutrition (01.12.2022)
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Journal Article
Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)‐damaged wheat flour
Tavakoli Lahijani, Amir, Shahidi, Fakhri, Habibian, Mahmoud, Koocheki, Arash, Shokrollahi Yancheshmeh, Behdad
Published in Food science & nutrition (01.08.2022)
Published in Food science & nutrition (01.08.2022)
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Journal Article
The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties
Mina Akbarian, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani, Mohammad Khalilian Movahhed
Published in Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī (01.09.2020)
Published in Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī (01.09.2020)
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Journal Article