Search Results - Dabestani, Mohsen

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  1. 1
    Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam

    Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam by Dabestani, Mohsen, Yeganehzad, Samira

    Published in Food hydrocolloids
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  2. 2
    Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties

    Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties by Ommat Mohammadi, Elham, Yeganehzad, Samira, Hesarinejad, Mohammad Ali, Dabestani, Mohsen, Schneck, Emanuel, Miller, Reinhard

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  3. 3
    Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate (WPI) Modified by Vacuum Cold Plasma (VCP)

    Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate (WPI) Modified by Vacuum Cold Plasma (VCP) by Ommat Mohammadi, Elham, Yeganehzad, Samira, Hesarinejad, Mohammad Ali, Dabestani, Mohsen, von Klitzing, Regine, Miller, Reinhard, Schneck, Emanuel

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  4. 4
    Persian gum: A comprehensive review on its physicochemical and functional properties

    Persian gum: A comprehensive review on its physicochemical and functional properties by Dabestani, Mohsen, Kadkhodaee, Rassoul, Phillips, Glyn Owen, Abbasi, Soleiman

    Published in Food hydrocolloids
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  5. 5
    Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate

    Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate by Ommat Mohammadi, Elham, Yeganehzad, Samira, Hesarinejad, Mohammad Ali, Dabestani, Mohsen, von Klitzing, Regine, Miller, Reinhard, Schneck, Emanuel

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