Yahya Maghsoudlou
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Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules
E Assadpour, SM Jafari, Y Maghsoudlou
International journal of biological macromolecules 95, 238-247, 2017
Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging
S Tajik, Y Maghsoudlou, F Khodaiyan, SM Jafari, M Ghasemlou, M Aalami
Carbohydrate polymers 97 (2), 817-824, 2013
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
Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss)
HS Tabarestani, Y Maghsoudlou, A Motamedzadegan, ARS Mahoonak
Bioresource technology 101 (15), 6207-6214, 2010
Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing
M Kashaninejad, Y Maghsoudlou, S Rafiee, M Khomeiri
Journal of Food Engineering 79 (4), 1383-1390, 2007
Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein
MA Mehrnia, SM Jafari, BS Makhmal-Zadeh, Y Maghsoudlou
Food Hydrocolloids 66, 259-267, 2017
Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions
E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami
International Journal of Biological Macromolecules 86, 197-207, 2016
Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids.
A Daraei Garmakhany, HO Mirzaei, M Kashaninejad, Y Maghsoudlou
European Journal of Lipid Science and Technology 110 (11), 1045–1049, 2008
Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification
MA Mehrnia, SM Jafari, BS Makhmal-Zadeh, Y Maghsoudlou
International journal of biological macromolecules 84, 261-267, 2016
Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel
M Sabaghi, Y Maghsoudlou, M Khomeiri, AM Ziaiifar
Postharvest Biology and Technology 110, 224-228, 2015
Production of low fat french-fries with single and multi-layer hydrocolloid coatings. Journal of Food Science and Technology -Mysore
AD Garmakhany, HO Mirzaei, Y Maghsoudlou, M Kashaninejad, ...
Journal of Food Science and Technology 51 (7), 1334–1341, 2014
Evaluation of folic acid nano-encapsulation by double emulsions
E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami
Food and Bioprocess Technology 9 (12), 2024-2032, 2016
The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics
S Mokhtari, SM Jafari, M Khomeiri, Y Maghsoudlou, M Ghorbani
Food Research International 96, 19-26, 2017
Preparation of physically modified oat starch with different sonication treatments
SR Falsafi, Y Maghsoudlou, H Rostamabadi, MM Rostamabadi, ...
Food hydrocolloids 89, 311-320, 2019
Hydrophobicity, thermal and micro-structural properties of whey protein concentrate–pullulan–beeswax films
SM Jafari, M Khanzadi, H Mirzaei, D Dehnad, KC Faramarz, ...
International journal of biological macromolecules 80, 506-511, 2015
Study on some properties of acid-soluble collagens isolated from fish skin and bones of rainbow trout (Onchorhynchus mykiss)
H Shahiri Tabarestani, Y Maghsoudlou, A Motamedzadegan, ...
International Food Research Journal 19 (1), 251-257, 2012
Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage
MK Ehsan Azadbakht, Yahya Maghsoudlou, Morteza Khomiri
Food Packaging and Shelf Life 17, 65-72, 2018
Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice
S Aghajanzadeh, AM Ziaiifar, M Kashaninejad, Y Maghsoudlou, ...
Journal of Food Engineering 185, 72-77, 2016
Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts
A Maghsoudlou, Y Maghsoudlou, M Khomeiri, M Ghorbani
Research and Innovation in Food Science and Technology 1 (2), 87-98, 2012
Mathematical and fuzzy modeling of limonene release from amylose nanostructures and evaluation of its release kinetics
M Ganje, SM Jafari, AM Tamadon, M Niakosari, Y Maghsoudlou
Food Hydrocolloids 95, 186-194, 2019
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