Growth, yield and quality of two guar (Cyamopsis tetragonoloba L.) ecotypes affected by sowing date and planting density in a semi-arid area von Mahdipour-Afra, Maryam, AghaAlikhani, Majid, Abbasi, Soleiman, Mokhtassi-Bidgoli, Ali

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Challenges towards characterization and applications of a novel hydrocolloid: Persian gum von Abbasi, Soleiman

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Food proteins: Solubility & thermal stability improvement techniques von Yousefi, Negin, Abbasi, Soleiman

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Antidiabetic bio-peptides of soft and hard wheat glutens von Mousavi, Babak, Azizi, Mohammad-Hossein, Abbasi, Soleiman

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Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability von Azarikia, Fatemeh, Wu, Bi-cheng, Abbasi, Soleiman, McClements, David Julian

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Lycopene microemulsion storability: monitoring colour and rheological properties von Amiri-Rigi, Atefeh, Abbasi, Soleiman

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In vitro reduction of toxicity of heavy metals and oxidation by using wheat gluten subunit hydrolysates von Mousavi, Babak, Azizi, Mohammad-Hossein, Abbasi, Soleiman

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Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum) von Azarikia, Fatemeh, Abbasi, Soleiman

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EFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATE von FARZANMEHR, HANNANEH, ABBASI, SOLEIMAN

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Food grade microemulsion systems: Canola oil/lecithin:n-propanol/water von Abbasi, Soleiman, Radi, Mohsen

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Extraction of lycopene using a lecithin-based olive oil microemulsion von Amiri-Rigi, Atefeh, Abbasi, Soleiman

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Gum Tragacanth: Structure, characteristics and applications in foods von Nejatian, Mohammad, Abbasi, Soleiman, Azarikia, Fatemeh

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Microemulsion-based lycopene extraction: Effect of surfactants, co-surfactants and pretreatments von Amiri-Rigi, Atefeh, Abbasi, Soleiman

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Efficacy of whey protein–tragacanth on stabilization of oil-in-water emulsions: Comparison of mixed and layer by layer methods von Azarikia, Fatemeh, Abbasi, Soleiman

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Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound von Nejatian, Mohammad, Abbasi, Soleiman

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Formation of natural casein micelle nanocapsule by means of pH changes and ultrasound von Ghasemi, Soheila, Abbasi, Soleiman

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Nano-emulsification of orange peel essential oil using sonication and native gums von Hashtjin, Adel Mirmajidi, Abbasi, Soleiman

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Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice von Hamed Saberian, Zohreh Hamidi Esfahani, Soleiman Abbasi

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Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil von Jalali-Jivan, Mehdi, Abbasi, Soleiman

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On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth von Azarikia, Fatemeh, Abbasi, Soleiman

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