Search Results - Amid, Bahareh Tabatabaee

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  1. 1
    Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process

    Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process by Amid, Bahareh Tabatabaee, Mirhosseini, Hamed

    Published 2014
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  2. 2
    Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

    Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tw... by Tamnak, Sahar, Mirhosseini, Hamed, Tan, Chin Ping, Amid, Bahareh Tabatabaee, Kazemi, Milad, Hedayatnia, Simin

    Published 2016
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  3. 3
    Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

    Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer by Hedayatnia, Simin, Hamed, Mirhossein, Amid, Bahareh Tabatabaee, Sarker, Md. Zaidul Islam, Veličkovska, Sanja Kostadinovic, Karim, Roselina

    Published 2016
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  4. 4
    The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach

    The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach by Cheong, Kok Whye, Mirhosseini, Seyed Hamed, Amid, Bahareh Tabatabaee, Sheikh Abdul Hamid, Nazimah, Tan, Chin Ping

    Published 2018
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  5. 5
    Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

    Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer by Hedayatnia, Simin, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Sarker, Md. Zaidul Islam, Velickovska, Sanja Kostadinovic, Karim, Roselina

    Published 2016
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  6. 6
    Rheological properties and emulsifying activity of gum karaya (sterculia urens) in aqueous system and oil in water emulsion: heat treatment and microwave modification

    Rheological properties and emulsifying activity of gum karaya (sterculia urens) in aqueous system and oil in water emulsion: heat treatment and microwave modification by Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Ghazali, Hasanah, Muhammad, Kharidah, Sarker, Md. Zaidul Islam, Maryam, Paykary

    Published 2015
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  7. 7
    Rheological properties and emulsifying activity of gum karaya (Sterculia urens) in aqueous system and oil in water emulsion: heat treatment and microwave modification

    Rheological properties and emulsifying activity of gum karaya (Sterculia urens) in aqueous system and oil in water emulsion: heat treatment and microwave modification by Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah, Sarker, Md. Zaidul Islam, Paykary, Maryam

    Published 2016
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