Suivre
mina farzi
mina farzi
Food science and technology, university of tehran
Adresse e-mail validée de ut.ac.ir
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A comparative study on the emulsifying properties of various species of gum tragacanth
M Farzi, Z Emam-Djomeh, MA Mohammadifar
International Journal of Biological Macromolecules 57, 76-82, 2013
692013
Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species
M Farzi, MM Saffari, Z Emam‐Djomeh, MA Mohammadifar
International journal of food science & technology 46 (4), 849-854, 2011
442011
Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization
M Farzi, MS Yarmand, M Safari, Z Emam-Djomeh, MA Mohammadifar
International Journal of Biological Macromolecules 79, 433-439, 2015
372015
Applying iranian gum tragacanth to improve textural properties of maltodextrin microcapsules
MM Saffari, M Farzi, Z Emam‐Djomeh, S Moini, MA Mohammadifar
Journal of texture studies 44 (1), 12-20, 2013
222013
Effects of sugar, starch and HPMC concentrations on textural properties of reduced-sugar sponge cakes
M Farzi, MM Saffari, Z Emam-Djomeh
Journal of Food Science and Technology 52, 444-450, 2015
142015
Role of membrane technique in preparing emulsions.
M Farzi, M Mohammadifar, N Karimi
2013
Role of hydrocolloids in stabilizing the emulsions
N Karimi, MA Mohammadifar, M Farzi
Iranian Journal of Nutrition Sciences and Food Technology 7 (4), 45-52, 2013
2013
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