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Websites & social links

www.sanru.ac.ir

Keywords

Food Science and Technology, Innovation Ecosystems

Countries

Iran

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Works (6)

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Food Science & Nutrition
2023-03 | Journal article
DOI: 10.1002/fsn3.3169
Contributors: Farinaz Hosseini; Ali Motamedzadegan; Shahram Naghizadeh Raeisi; Somayeh Rahaiee
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Improvement of the Stability and Release of Sulforaphane-enriched Broccoli Sprout Extract Nanoliposomes by Co-encapsulation into Basil Seed Gum

Food and Bioprocess Technology
2022-07 | Journal article
DOI: 10.1007/s11947-022-02826-z
Contributors: Zahra Azarashkan; Ali Motamedzadegan; Azadeh Ghorbani-HasanSaraei; Somayeh Rahaiee; Pourya Biparva
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Physicochemical and sensory characteristics of foam mat dried ricotta cheese as a function of raw material composition and drying temperature

Journal of Food Processing and Preservation
2022-05 | Journal article
DOI: 10.1111/jfpp.16510
Contributors: Ali Motamedzadegan; Shiva Rahmani; Mohammad Reza kasaai; Zeinab Raftani Amiri
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The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese

Molecules
2021-12-26 | Journal article
DOI: 10.3390/molecules27010120
Contributors: Zahra Siyar; Ali Motamedzadegan; Jafar Mohammadzadeh Milani; Ali Rashidinejad
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Functionality improvement of virgin coconut oil through physical blending and chemical interesterification

SN Applied Sciences
2020-09 | Journal article
DOI: 10.1007/s42452-020-03309-6
Contributors: Ali Motamedzadegan; Bahareh Dehghan; Azita Nemati; Behraad Tirgarian; Behnaz Safarpour
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Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate

Journal of Texture Studies
2020-06 | Journal article
DOI: 10.1111/jtxs.12508
Contributors: Newsha Omrani Khiabanian; Ali Motamedzadegan; Shahram Naghizadeh Raisi; Mazdak Alimi
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