Journal Management System


1.	Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties
	Volume 7, Issue 1, April 2011
	Elham Assadpour; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak; Mohammad Ghorbani
	View Article PDF 954.07 K

2.	Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough
	Volume 17, Issue 4, September and October 2021, Pages 647-657
	Elham Rouhi; Alireza Sadeghi; Seyed Mahdi Jafari; Mohammad Abdolhoseini; Elham Assadpour
	View Article PDF 805.73 K

3.	Evaluation of Protein Solubility and Water and Oil Holding Capacity of the Legume Flours
	Volume 6, Issue 3, October 2010
	Elham Assadpour; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak; Mohammad Ghorbani
	View Article PDF 275.29 K

4.	Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil
	Volume 14, Issue 5, November and December 2018, Pages 929-943
	Sanaz Ghassemi; Seyed Mahdi Jafari; Morteza Khomeiri; Elham Assadpour
	View Article PDF 1.33 M

5.	Release modeling of Nano-encapsulated bioactive compounds of saffron from inner phase of W/O/W double emulsions
	Volume 12, Issue 2, May and June 2016, Pages 308-317
	Afshin Faridi Esfanjani; Seyed Mahdi Jafari; Elham Assadpour; Habibollah Mirzaee
	View Article PDF 621.04 K

Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties