List of Articles

• Open Access Article
  • Abstract Page
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  1 - Effect of Adding Alginate and Konjac Hydrocolloid Gels as Fat Replacements on the Physicochemical Properties of Low-Fat Burgers
  Kobra Jamalimanesh Alireza Rahman Fatemeh Hoseinmardi
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Structural and functional characterization of freeze-dried fibrillated pinto bean protein isolate
  ameneh allameh Mohammad Fazel nafisehsadat sheikhan Mohammad Goli
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - The Effect of Xanthan Gum-Based Edible Coating Incorporated with Ginger Essential Oil on the Physicochemical and Sensory Properties of Refrigerated Hamburger
  Helia  Farajimehr Mohammadreza Khani Alireza Rahman
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - The recent applications of Nanofiltration in food processing industries
  fateme Behroozi Hamed Ahari Amir Khosrojerdi Amir Ali Anvar sara allahyaribeik
• Open Access Article
  • Abstract Page
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  5 - Effects of Steaming and oven-cooked on the Volatile Compounds in Fillets of Siberian Sturgeon (Acipenser baerii)
  Nargess Mooraki Sajad Ahmadi Motlagh Alireza shahablavasani
• Open Access Article
  • Abstract Page
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  6 - The effect of lemongrass as a natural antioxidant and antimicrobial agent on the physicochemical properties and shelf life of mayonnaise
  Reza Beigzadeh Alireza Rahman Fatemeh Hosseinmardi