Search Results - Tamnak, Sahar

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  1. 1
    Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions

    Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions by Tamnak, Sahar

    Published 2015
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  2. 2
    Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying

    Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying by Hedayatnia, Simin, Mirhosseini, Hamed, Tamnak, Sahar, Golpira, Fatemeh

    Published 2016
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  3. 3
    Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract

    Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract by Kazemi, Milad, Karim, Roselina, Mirhosseini, Hamed, Abdul Hamid, Azizah, Tamnak, Sahar

    Published 2016
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  4. 4
    Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

    Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion by Tamnak, Sahar, Mirhosseini, Hamed, Tan, Chin Ping, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah

    Published 2016
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  5. 5
    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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