The influence of sodium alginate and sodium alginate/WPI as coating material on microcapsules of Jujube extract produced by spray dryer
Z Khoshdouni Farahani, M Mousavi… - Journal of Food …, 2022 - Wiley Online Library
The aim of the research was to study the impact of various carrier types (sodium alginate
and blend of sodium alginate with WPI) on the physicochemical, structural, and thermal …
and blend of sodium alginate with WPI) on the physicochemical, structural, and thermal …
[HTML][HTML] Stability, physicochemical, rheological and sensory properties of beverage containing encapsulated jujube extract with sodium alginate stabilized by sodium …
ZK Farahani, M Mousavi, MS Ardebili… - Food Chemistry …, 2023 - Elsevier
Functional beverages are expanding in the world and since fruits are valuable food sources
and are known as sources of antioxidant and phenolic compounds, their extracts and juices …
and are known as sources of antioxidant and phenolic compounds, their extracts and juices …
Production and characterization of Ziziphus jujuba extract‐loaded composite whey protein and pea protein beads based on sodium alginate–IFPG (insoluble fraction …
Z Khoshdouni Farahani, M Mousavi… - Journal of the …, 2023 - Wiley Online Library
BACKGROUND This research was aimed at the fabrication of jujube extract (JE)‐loaded
beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) …
beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) …
Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers
The use of phenolic bioactive substances in beverages is introduced by novel techniques as
a functional food product. Gel beads from jujube extract were prepared by extrusion method …
a functional food product. Gel beads from jujube extract were prepared by extrusion method …
The effects of Ziziphus jujuba extract-based sodium alginate and proteins (whey and pea) beads on characteristics of functional beverage
Z Khoshdouni Farahani, M Mousavi… - Journal of Food …, 2022 - Springer
The use of antioxidant nutrients in beverages makes them as a functional food product.
Beverage obtained from jujube (as a rich source of bioactive compounds), pea protein …
Beverage obtained from jujube (as a rich source of bioactive compounds), pea protein …
[HTML][HTML] Impact of drying methods on textural/rheological attributes of insoluble fraction of Persian gum
ZK Farahani, MAE Mousavi - Food Chemistry Advances, 2023 - Elsevier
Persian gum from the almond tree that produces sticky and viscous solutions. Insoluble
fraction of Persian gum (IFPG) solutions were recovered and dried by different methods …
fraction of Persian gum (IFPG) solutions were recovered and dried by different methods …
Facile synthesis of Persian gum–graphene oxide composite as a novel adsorbent for CO2 capture: characterization and optimization
Burning fossil fuels releases toxic gases into the environment and has negative effects on it.
In this study, Persian gum@ Graphene oxide (Pg@ GO) was synthesized and used as a …
In this study, Persian gum@ Graphene oxide (Pg@ GO) was synthesized and used as a …
Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical …
Z Khoshdouni Farahani… - Food Science & …, 2024 - Wiley Online Library
The study focused on the impact of the insoluble fraction of Persian gum–sodium alginate
and a blend of the insoluble fraction of Persian gum–sodium alginate (IFPG‐Al) with whey …
and a blend of the insoluble fraction of Persian gum–sodium alginate (IFPG‐Al) with whey …
[HTML][HTML] Rheological behavior and textural characteristics resulting from the effect of different drying temperatures on the SFPG (soluble fraction of Persian gum)
ZK Farahani, ME Mousavi - Food Chemistry Advances, 2023 - Elsevier
Soluble fraction of Persian gum (SFPG) solutions were extracted and dried by oven drying
method at different temperatures including 45, 55, 65 and 75° C. The effects of these drying …
method at different temperatures including 45, 55, 65 and 75° C. The effects of these drying …
[HTML][HTML] Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions
Y Pan, Q Sun, Y Liu, S Wei, Z Han, O Zheng, H Ji… - Current Research in …, 2024 - Elsevier
Improving the printing accuracy and stability of shrimp surimi and finding appropriate
printing parameters and suitable thermal processing method can help to develop high value …
printing parameters and suitable thermal processing method can help to develop high value …