Secalin enzymatically cross-linked by either papain and N-acetyl-DL-homocysteine thiolactone or transglutaminase, Improving of protein functional properties and film manufacturing |
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A Sensing System for Continuous Monitoring of Bread Dough During Fermentation |
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Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding |
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Secalin films acylated with capric acid chloride |
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Rye scalin characterization and use to improve zein-based film performance |
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Pomegranate seed oil nanoemulsion enriched by α-tocopherol; the effect of environmental stresses and long-term storage on its physicochemical properties and oxidation stability |
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Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread |
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Effects of electron beam irradiation on physicochemical, nutritional properties and storage life of five potato cultivars |
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Collaboration with Industry for 25 years |
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Member of technical committee of Isfahan Food and Drug section of Isfahan University of Medical Sciences since 2012 |
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