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Funding (2)

Saltiness enhancement in burger by taste contrast novel approach using water in oil in water double emulsion

2021-11 to 2022-11 | Grant
Iran National Science Foundation (Tehran, IR)
Source: Self-asserted source
Hadi Hashemi Gahruie

Fabrication of non-digestible starch granules and their application in the stabilization of low-calorie Pickering emulsion systems (case study: developing appropriate sweet taste contrast in reduced sugar food products)

2019-04 to 2021-10 | Grant
Shiraz University (shiraz, IR)
Source: Self-asserted source
Hadi Hashemi Gahruie