Comparison of the Conjugation interaction of Isolated Soy Protein with Gallic Acid and Tannic Acid on Its Structural Properties and Antioxidant Activity

Volume 35, Issue 3, 2025, Pages 89-103

10.22034/fr.2025.67483.1966

sima mohajer khorasani; mehran alami; morteza khomeiri; hoda shahiri tabarestani

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Effect of replacing rice flour with raw and sprouted mung bean flour on the physico-chemical characteristics of gluten-free batter and cake

Volume 34, Issue 3, October 2024, Pages 117-132

10.22034/fr.2024.61385.1933

Farzaneh Balighi; mehran alami; Alireza Sadeghi

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Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators

Volume 34, Issue 1, May 2024, Pages 15-33

10.22034/fr.2023.55348.1863

Fatemeh Abbaszadeh; mehran alami; Rasoul Kadkhodaei; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak

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Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake

Volume 30, Issue 3, November 2020, Pages 169-187

Sima Mohajer khorasani; mehran alami; mehdi kashanineghad; Hoda Shahiri Tabarestani

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