Journal Management System

Number of Journals	52
Number of Issues	2,125
Number of Articles	21,988
Article View	94,116,005
PDF Download	28,824,823


1.	The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread
	Pages 133-146
	Mohammad Fazli Rad; Jafar Milani; Sepide Haghighat
	View Article PDF 1.01 M

2.	Nano-encapsulation of Red Beetroot Extract Based on Betalain Using of Complex Coacervation in Gummy Candies
	Pages 147-164
	Atfeh Ghorchi; Akram Arianfar; Vahid Hakimzadeh; Sara Naji-Tabasi
	View Article PDF 1.09 M

3.	Investigating the Effect of Different Concentrations of Organic Acids (Ascorbic, Citric, Malic, and Tartaric) on the Viscosity and Rheological Properties of Balangu Seed Gum
	Pages 165-178
	Fakhreddin Salehi; Maryam Tashakori; Kimia Samary
	View Article PDF 975.47 K

4.	Improving the Physico-mechanical Properties of Extruded Rice Based on Mixed Rice-quinoa Flours Using Pickering Emulsion-filled Gel Containing Beta-carotene
	Pages 179-198
	Maryam Davtalab; Sara Naji-Tabasi; Mostafa Shahidi
	View Article PDF 1.43 M

5.	The Effect of Serish Root Gum (Eremurus luteus) as Fat Replacer on Rheological, Physical and Sensory Properties of Low Fat Ice Cream
	Pages 199-215
	Fatemeh Sabzmeidani; Masoud Taghizadeh; Mohammad Saleh Hemati Hasan Poor
	View Article PDF 1.24 M

6.	Investigation and Evaluation of Dually Loaded Niosomes Containing Crocin and Omega-3 by Heating & Bubble Method
	Pages 217-234
	Parisa Mardani; Ghadir Rajabzadeh; Bijan Malaekeh-Nikouei; Aram Bostan
	View Article PDF 1.38 M

7.	Investigating the Effect of Natural Coating of Chitosan Nanoparticles and Nanohydroxyapatite on the Physiological Characteristics and Shelf Life of Button Mushroom (Agaricus bisporus)
	Pages 235-251
	Zahra Ziaei Ghahnavieh; Mohammad Reza Raji; Abdollah Ehteshamnia; Seyed Sajad Sohrabi
	View Article PDF 1.16 M

8.	Evaluation of Cold Plasma on Physicochemical Properties of Rose Water
	Pages 253-260
	Zeinab Rahmani; Pasha Ahmadi; Reza Sharafati Chaleshtori
	View Article PDF 612.79 K

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The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread

Nano-encapsulation of Red Beetroot Extract Based on Betalain Using of Complex Coacervation in Gummy Candies

Investigating the Effect of Different Concentrations of Organic Acids (Ascorbic, Citric, Malic, and Tartaric) on the Viscosity and Rheological Properties of Balangu Seed Gum

Improving the Physico-mechanical Properties of Extruded Rice Based on Mixed Rice-quinoa Flours Using Pickering Emulsion-filled Gel Containing Beta-carotene

The Effect of Serish Root Gum (Eremurus luteus) as Fat Replacer on Rheological, Physical and Sensory Properties of Low Fat Ice Cream

Investigation and Evaluation of Dually Loaded Niosomes Containing Crocin and Omega-3 by Heating & Bubble Method

Investigating the Effect of Natural Coating of Chitosan Nanoparticles and Nanohydroxyapatite on the Physiological Characteristics and Shelf Life of Button Mushroom (Agaricus bisporus)

Evaluation of Cold Plasma on Physicochemical Properties of Rose Water