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

由 Amid, Bahareh Tabatabaee, Mirhosseini, Hamed
出版 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...

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

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

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

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

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

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

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