Optimization of leavening agents in extruded gluten-free brewer's rice hard pretzel using response surface methodology

由 Paykary, Maryam, Karim, Roselina, Saari, Nazamid, Sulaiman, Rabiha, Shekarforoush, Elhamalsadat, Aghazadeh, Mona
出版 2016

Comparison of starch films and effect of different rice starch-based coating formulations on physical properties of walnut during storage time at accelerated temperature

由 Aghazadeh, Mona, Karim, Roselina, Sultan, M. Tauseef, Paykary, Maryam, Johnson, Stuart K., Shekarforoush, Elhamalsadat
出版 2017

Comparison of starch films and effect of different rice starch‐based coating formulations on physical properties of walnut during storage time at accelerated temperature

由 Aghazadeh, Mona, Karim, Roselina, Sultan, Mohammad Tauseef, Paykary, Maryam, Johnson, Stuart K., Shekarforoush, Elhamalsadat
出版 2018

Soy protein–gum karaya conjugate: emulsifying activity and rheological behavior in aqueous system and oil in water emulsion

由 Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Sarker, Md Zaidul Islam, Kostadinovic, Sanja, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah, Samaram, Shadi
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