Author Index

A

  • Askari, Gholamreza Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]

B

  • Bodbodak, Samad Effect of bioactive compounds on oxidative and lipolytic stability in cow's milk-based functional drink [Volume 36, Issue 1, 2026, Pages 49-60]

E

  • EmamDjomeh, Zahra Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]

F

  • Farmani, Boukaga Effect of bioactive compounds on oxidative and lipolytic stability in cow's milk-based functional drink [Volume 36, Issue 1, 2026, Pages 49-60]

G

  • Ghodrati, Fatemeh Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]

I

  • Izadi, Seyed Hossein Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]

K

  • Karimian, Narmin Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]

M

  • Maghsoudlou, Yahya Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]

R

  • Razavi, Farhang Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]

S

  • Salami, Mryam Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]
  • Salehi, Fakhreddin Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]
  • Salmani, Fereshteh Effect of bioactive compounds on oxidative and lipolytic stability in cow's milk-based functional drink [Volume 36, Issue 1, 2026, Pages 49-60]
  • Shahiri Tabarestani, Hoda Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]
  • Soleimani Aghdam, Morteza Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]

V

  • Vejdanivahid, Sepideh Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]