| Effect of surface-modified montmorillonite on viscosity and gelation behavior of cellulose/NaOH solution |
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| Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread |
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| Emulsifying properties of Angum gum (Amygdalus scoparia Spach) conjugated to Beta-lactoglobulin through Maillard-type reaction |
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| Nanoporous cellulose nanocomposite foams as high insulated food packaging materials |
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| Production and characterization of low-calorie orange nectar containing stevioside |
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| beta- lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes Preparation and Emulsion Stabilization |
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| خواص فيلم ميكروكامپوزيت زئين حاوي مونت موريلونيت اصلاح شده |
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| Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread |
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| OPTIMIZATION OF CARBOXYMETHYL CELLULOSE AND CALCIUM CHLORIDE DIP-COATING ON MUSHROOM SLICES PRIOR TO HOT AIR DRYING USING RESPONSE SURFACE METHODOLOGY |
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| Effect of modified whey protein concentrate on physical properties and stability of whipped cream |
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| Microencapsulation of Calcium Using Water in Oil in Water Double Emulsion method |
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| Mechanical thermal and barrier properties of nano-biocomposite based on gluten and carboxylated cellulose nanocrystals |
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| Physicochemical properties of calcium fortified soymilk with microencapsulated and chelated calcium salt |
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| Thermomechanical and Morphological Properties of Nanocomposite Films from Wheat Gluten Matrix and Cellulose Nanofibrils |
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| Optimization of gelatin extraction from chicken deboner residue using rsm method |
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| Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation Based on Genetic Algorithms |
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| Acrylamide in Baking Products A Review Article |
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| lAcrylamide in Foode Chemistry and Analysis A Review |
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| Acrylamide in Foods Chemistry and Analysis. A Review |
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| Camel cocktail sausage and its physicochemical and sensory quality |
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