Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage von Aghaei, Zahra, Emadzadeh, Bahareh, Ghorani, Behrouz, Kadkhodaee, Rassoul

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Preparation and characterization of tragacanth–locust bean gum edible blend films von Mostafavi, Fatemeh Sadat, Kadkhodaee, Rassoul, Emadzadeh, Bahareh, Koocheki, Arash

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Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties von Raoufi, Nassim, Kadkhodaee, Rassoul, Fang, Yapeng, Phillips, Glyn O.

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Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsion... von Koocheki, Arash, Kadkhodaee, Rassoul

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Preparation and Characterization of α-Tocopherol-Loaded Nano-Lipid Carriers: Effect of Lipid Type and Carrier Oil Content von Maryam Mohammadizadeh, Aram Bostan, Rassoul Kadkhodaee

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Gum tragacanth-polyvinyl alcohol cryogel and xerogel blends for oral delivery of silymarin: Structural characterization and mucoadhesive property von Niknia, Nushin, Kadkhodaee, Rassoul

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Factors affecting microstructure, physicochemical and textural properties of a novel Gum tragacanth-PVA blend cryogel von Niknia, Nushin, Kadkhodaee, Rassoul

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Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness von Aghaei, Zahra, Ghorani, Behrouz, Emadzadeh, Bahareh, Kadkhodaee, Rassoul, Tucker, Nick

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The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period von Masoud Najaf Najafi, Sara Nemati, Ali Mohammadi-Sani, Rassoul Kadkhodaee

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Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization von Zaeim, Davood, Sarabi-Jamab, Mahboobe, Ghorani, Behrouz, Kadkhodaee, Rassoul

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Persian gum: A comprehensive review on its physicochemical and functional properties von Dabestani, Mohsen, Kadkhodaee, Rassoul, Phillips, Glyn Owen, Abbasi, Soleiman

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Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study von Khalesi, Hoda, Emadzadeh, Bahareh, Kadkhodaee, Rassoul, Fang, Yapeng

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Gum tragacanth-polyvinyl alcohol aerogel for oral delivery of silymarin von Niknia, Nushin, Kadkhodaee, Rassoul, Eshtiaghi, Mohammad Naghi

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Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels von Nejatian, Mohammad, Abbasi, Soleiman, Kadkhodaee, Rassoul

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Pickering emulsions stabilized with the insoluble fraction of natural Persian gum von Mahfouzi, Maryam, Kadkhodaee, Rassoul, Schroën, Karin, Bostan, Aram

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Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme von Alehosseini, Ali, Sarabi-Jamab, Mahboobe, Ghorani, Behrouz, Kadkhodaee, Rassoul

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Malatya apricot gum: A source of natural gum and its physicochemical, functional and antioxidant properties von Koşar, Maide, Uluata, Sibel, Durmaz, Gökhan, Kadkhodaee, Rassoul

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Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties von Khalesi, Hoda, Zhao, Yiguo, Sun, Cuixia, Lu, Wei, Cao, Yiping, Zhang, Yin, Kadkhodaee, Rassoul, Fang, Yapeng

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Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent von Rahmati, Nazanin Fatemeh, Koocheki, Arash, Varidi, Mehdi, Kadkhodaee, Rassoul

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Electrospray-assisted encapsulation of caffeine in alginate microhydrogels von Nikoo, Alireza Mehregan, Kadkhodaee, Rassoul, Ghorani, Behrouz, Razzaq, Hussam, Tucker, Nick

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