| The effect of sweet almond protein concentrate (SAPC) and xanthan gum on the properties of gluten free cakes M Abbaszadeh, F., Alami, M., Sadeghi Mahoonak, A. R., Kashaninejad Journal of food science and technology 81 (15), 163-176, 2018 | 3* | 2018 |
| Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes F Abbaszadeh, M Alami, A Sadeghi Mahoonak, M Kashaninejad Innovative Food Technologies 4 (3), 107-118, 2017 | 3 | 2017 |
| Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators F Abbaszadeh, M Alami, R Kadkhodaei, Y Maghsoudlou, ... Food Research Journal 34 (1), 15-33, 2024 | | 2024 |
| Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter F Abbaszadeh, M Aalami, R Kadkhodaee, Y Maghsoudlou, ... Journal of Food Processing and Preservation 2023, 2023 | | 2023 |
| Research Article Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter F Abbaszadeh, M Aalami, R Kadkhodaee, Y Maghsoudlou, AS Mahoonak | | 2023 |
| Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620. 1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using … A Abedfar, M Hosseininezhad, A Sadeghi, F Abbaszadeh Innovative Food Technologies 6 (3), 379-397, 2019 | | 2019 |
| Optimization of controlled fermentation in rice bran sourdough and evaluation of quality characteristics of pan bread by using Response Surface Method A ABEDFAR, M HOSSEININEZHAD, A SADEGHI, F ABBASZADEH JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) 6 (3), 379-397, 2019 | | 2019 |
Mehran AalamiDept. Food Sci. Technol., Gorgan University of Agricultural Sciences and Natural Resources, IranVerified email at gau.ac.ir
