Danial Dehnad
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Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
SA Mahdavi, SM Jafari, E Assadpoor, D Dehnad
International journal of biological macromolecules 85, 379-385, 2016
Thermal and antimicrobial properties of chitosan–nanocellulose films for extending shelf life of ground meat
D Dehnad, H Mirzaei, Z Emam-Djomeh, SM Jafari, S Dadashi
Carbohydrate polymers 109, 148-154, 2014
Optimization of physical and mechanical properties for chitosan–nanocellulose biocomposites
D Dehnad, Z Emam-Djomeh, H Mirzaei, SM Jafari, S Dadashi
Carbohydrate Polymers 105, 222-228, 2014
Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder
SM Jafari, MG Ghalenoei, D Dehnad
Powder Technology 311, 59-65, 2017
Physical and mechanical properties in biodegradable films of whey protein concentrate–pullulan by application of beeswax
M Khanzadi, SM Jafari, H Mirzaei, FK Chegini, Y Maghsoudlou, ...
Carbohydrate polymers 118, 24-29, 2015
Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques
D Dehnad, SM Jafari, M Afrasiabi
Trends in Food Science & Technology 57, 116-131, 2016
Preparation and characterization of nano-SiO2 reinforced gelatin-k-carrageenan biocomposites
RH Tabatabaei, SM Jafari, H Mirzaei, AM Nafchi, D Dehnad
International journal of biological macromolecules 111, 1091-1099, 2018
Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing
M Ganje, SM Jafari, A Dusti, D Dehnad, M Amanjani, V Ghanbari
Food and Bioproducts Processing 97, 12-19, 2016
Mathematical, fuzzy logic and artificial neural network modeling techniques to predict drying kinetics of onion
SM Jafari, M Ganje, D Dehnad, V Ghanbari
Journal of Food Processing and Preservation 40 (2), 329-339, 2016
Mass transfer kinetics of eggplant during osmotic dehydration by neural networks
A Bahmani, SM Jafari, SA Shahidi, D Dehnad
Journal of food processing and preservation 40 (5), 815-827, 2016
Comparing quality characteristics of oven‐dried and Refractance Window‐dried kiwifruits
SM Jafari, D Azizi, H Mirzaei, D Dehnad
Journal of Food Processing and Preservation 40 (3), 362-372, 2016
Hydrophobicity, thermal and micro-structural properties of whey protein concentrate–pullulan–beeswax films
SM Jafari, M Khanzadi, H Mirzaei, D Dehnad, FK Chegini, ...
International journal of biological macromolecules 80, 506-511, 2015
Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation
R Esfahani, SM Jafari, A Jafarpour, D Dehnad
Food hydrocolloids 90, 291-298, 2019
Modeling the drying kinetics of green bell pepper in a heat pump assisted fluidized bed dryer
SM Jafari, V Ghanbari, M Ganje, D Dehnad
Journal of Food Quality 39 (2), 98-108, 2016
Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying
H Rostami, D Dehnad, SM Jafari, HR Tavakoli
Drying technology 36 (9), 1076-1085, 2018
The influence of Refractance Window drying on qualitative properties of kiwifruit slices
D Azizi, SM Jafari, H Mirzaei, D Dehnad
International Journal of Food Engineering 13 (2), 2016
Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice
SM Jafari, SS Jabari, D Dehnad, SA Shahidi
Journal of food science and technology 54 (3), 679-686, 2017
Physical, mechanical, thermal and structural characteristics of nanoencapsulated vitamin E loaded carboxymethyl cellulose films
A Mirzaei-Mohkam, F Garavand, D Dehnad, J Keramat, A Nasirpour
Progress in Organic Coatings 138, 105383, 2020
Heat transfer enhancement in thermal processing of tomato juice by application of nanofluids
SM Jafari, SS Jabari, D Dehnad, SA Shahidi
Food and Bioprocess Technology 10 (2), 307-316, 2017
Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying
S Moghbeli, SM Jafari, Y Maghsoudlou, D Dehnad
Journal of Food Engineering 242, 124-132, 2019
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