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

por Amid, Bahareh Tabatabaee, Mirhosseini, Hamed
Publicado 2014

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...

por Tamnak, Sahar, Mirhosseini, Hamed, Tan, Chin Ping, Amid, Bahareh Tabatabaee, Kazemi, Milad, Hedayatnia, Simin
Publicado 2016

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

por Cheong, Kok Whye, Mirhosseini, Seyed Hamed, Amid, Bahareh Tabatabaee, Sheikh Abdul Hamid, Nazimah, Tan, Chin Ping
Publicado 2018

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

por Hedayatnia, Simin, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Sarker, Md. Zaidul Islam, Velickovska, Sanja Kostadinovic, Karim, Roselina
Publicado 2016

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

por Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah, Sarker, Md. Zaidul Islam, Paykary, Maryam
Publicado 2016