Journal Management System


1.	Functional and stability profile changes of soy proteins cross linked with dextran through natural Maillard reaction
	Volume 13, Issue 1, March and April 2017, Pages 180-190
	Sareh Boostani; Marzieh Moosavi-Nasab; Mahmoud Aminlari; Mehrdad Niakosari; Gholam Reza Mesbahi
	View Article PDF 676.47 K

2.	Optimizing the glycation extent of SPI-dextran conjugates produced by different Maillard reaction conditions
	Volume 12, Issue 4, September and October 2016, Pages 526-532
	Sareh Boostani; Mahmoud Aminlari; Marzieh Moosavi-Nasab; Mehrdad Niakosari; Gholam Reza Mesbahi
	View Article PDF 588.69 K

3.	Physicochemical and functional properties of acid precipitated soy proteins-maltodextrin conjugates
	Volume 12, Issue 4, September and October 2016, Pages 453-462
	Sareh Boostani; Mahmoud Aminlari; Marzieh Moosavi-Nasab; Mehrdad Niakosari; Gholam Reza Mesbahi
	View Article PDF 752.94 K

4.	Preparation and characterization of sponge cake made with grape juice
	Volume 13, Issue 2, May and June 2017, Pages 415-425
	Bahare Shahidi; Maryam Kalantari; Sareh Boostani
	View Article PDF 642.42 K

Functional and stability profile changes of soy proteins cross linked with dextran through natural Maillard reaction