Production and characterization of Ziziphus jujuba extract‐loaded composite whey protein and pea protein beads based on sodium alginate–IFPG (insoluble fraction of Persian gum) von Khoshdouni Farahani, Zahra, Mousavi, Mohammad, Seyedain Ardebili, Mahdi, Bakhoda, Hossein

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The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit von Aarabi, Farinaz, Seyedain Ardebili, Mahdi

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Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical attributes of micro... von Khoshdouni Farahani, Zahra, Ebrahimzadeh Mousavi, Mohamad, Seyedain Ardebili, Mahdi, Mohammadi Nafchi, Abdorreza, Paidssari, Saeed

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Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract von Khoshdouni Farahani, Zahra, Mousavi, Mohammad, Seyedain Ardebili, Seyed Mahdi, Bakhoda, Hossein

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The influence of sodium alginate and sodium alginate/WPI as coating material on microcapsules of Jujube extract produced by spray dryer von Khoshdouni Farahani, Zahra, Mousavi, Mohamad, Seyedain Ardebili, Mahdi, Bakhoda, Hossein

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The effects of Ziziphus jujuba extract-based sodium alginate and proteins (whey and pea) beads on characteristics of functional beverage von Khoshdouni Farahani, Zahra, Mousavi, Mohammad, Seyedain Ardebili, Mahdi, Bakhoda, Hossein

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Stability, physicochemical, rheological and sensory properties of beverage containing encapsulated jujube extract with sodium alginate stabilized by sodium alginate and Gellan gum von Khoshdouni Farahani, Zahra, Mousavi, Mohammad, Seyedain Ardebili, Mahdi, Bakhoda, Hossein

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Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties von Farahani, Zahra Khoshdouni, Mousavi, Seyed Mohamad ali Ebrahimzadeh, Seyedain Ardebili, Seyed Mahdi, Bakhoda, Hossein

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Evaluation of Textural and Structural Properties of Barbari Bread During Storage von Kamaliroosta, Leila, Seyedain Ardebili, Mahdi, Asadi, Gholam H., Ghiassi Tarzi, Babak, Azizinejad, Reza

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Chemical modification of Na-alginate by octenyl succinic anhydride and its complex with whey protein isolate to encapsulate jujube extract: physicochemical, morphological, thermal... von Khoshdouni Farahani, Zahra, Ebrahimzadeh Mousavi, Mohammad Ali, Seyedain Ardebili, Mahdi, Bakhoda, Hossein, Mohammadi Nafchi, Abdorreza, Paidari, Saeed

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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder von SADEGHZADEH BENAM, Natali, GOLI, Mohammad, SEYEDAIN ARDEBILI, Seyed Mahdi, VAEZSHOUSHTARI, Niloufar

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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder von SADEGHZADEH BENAM, Natali, GOLI, Mohammad, SEYEDAIN ARDEBILI, Seyed Mahdi, VAEZSHOUSHTARI, Niloufar

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Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread von Zolfaghari, Mahboobe Sedat, Ardebili, Seyed Mahdi Seyedain, Asadi, Gholam Hasan, Larijani, Kambiz

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Evaluating the Effects of Sourdough, Bakery Yeast and Sodium Bicarbonate on Texture, Volatile Compounds and Staling of Barbari Bread von Mahdi Seyedain Ardebili, Seyed, Hassan Asadi, Gholam, Larijani, Kambiz, Zolfaghari, Mahboube

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Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread: Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate von Zolfaghari, Mahboobe Sedat, Ardebili, Seyed Mahdi Seyedain, Asadi, Gholam Hasan, Larijani, Kambiz

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Evaluation and comparison of different dough leavening agents on quality of lavash bread von Zolfaghari, Mahboubeh Sadat, Asadi, Gholamhassan, Ardebili, Seyed Mahdi Seyedain, Larijani, Kambiz

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The formulation of low-fat cupcake by using Plantago major L. gum von RAHIMI, SHIRIN, sheikholeslami, zahra, Seyedain Ardebili, Seyed Mahdi

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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder von BENAM, Natali SADEGHZADEH, GOLI, Mohammad, ARDEBILI, Seyed Mahdi SEYEDAIN, VAEZSHOUSHTARI, Niloufar

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