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

Yazar: Amid, Bahareh Tabatabaee, Mirhosseini, Hamed
Baskı/Yayın Bilgisi 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...

Yazar: Tamnak, Sahar, Mirhosseini, Hamed, Tan, Chin Ping, Amid, Bahareh Tabatabaee, Kazemi, Milad, Hedayatnia, Simin
Baskı/Yayın Bilgisi 2016

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

Yazar: Cheong, Kok Whye, Mirhosseini, Seyed Hamed, Amid, Bahareh Tabatabaee, Sheikh Abdul Hamid, Nazimah, Tan, Chin Ping
Baskı/Yayın Bilgisi 2018

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

Yazar: Hedayatnia, Simin, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Sarker, Md. Zaidul Islam, Velickovska, Sanja Kostadinovic, Karim, Roselina
Baskı/Yayın Bilgisi 2016

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

Yazar: Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah, Sarker, Md. Zaidul Islam, Paykary, Maryam
Baskı/Yayın Bilgisi 2016