Search filters

List of works by Seyed Mohammad Taghi Gharibzahedi

A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh.

scientific article

Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization.

scientific article published on 7 January 2015

Canthaxanthin biosynthesis by Dietzia natronolimnaea HS-1: effects of inoculation and aeration rate.

scientific article published on 29 August 2014

Cellulase-assisted extraction of polysaccharides from Malva sylvestris: Process optimization and potential functionalities

scientific article published on 19 March 2017

Characterizing the natural canthaxanthin/2-hydroxypropyl-β-cyclodextrin inclusion complex

scientific article published on 27 October 2013

Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products.

scientific article

Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil.

scientific article published on 12 August 2011

Developing an emulsion model system containing canthaxanthin biosynthesized by Dietzia natronolimnaea HS-1.

scientific article published on 29 June 2012

Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum.

scientific article published on 5 March 2015

Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

scientific article published on 2 December 2016

Feeding strategies for the improved biosynthesis of canthaxanthin from enzymatic hydrolyzed molasses in the fed-batch fermentation of Dietzia natronolimnaea HS-1.

scientific article published on 11 December 2013

High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributes

article

Microbial Transglutaminase in Noodle and Pasta Processing.

scientific article published on 31 August 2017

Microwave-assisted extraction of jujube polysaccharide: Optimization, purification and functional characterization

scientific article

New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking

scientific article published on 05 January 2018

Optimization and characterization of walnut beverage emulsions in relation to their composition and structure.

scientific article published on 22 December 2011

Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations

scientific article published on 08 June 2019

Psyllium husk gum: an attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions.

scientific article published on 3 December 2012

Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

scientific article published on 18 October 2017

Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

scientific article

Scrutinizing the different pectin types on stability of an Iranian traditional drink "Doogh".

scientific article

Structural investigation and response surface optimisation for improvement of kefiran production yield from a low-cost culture medium.

scientific article

Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums.

scientific article published on 2 April 2013

Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity

scientific article published on 13 June 2019

Paulina is supported by:

About Paulina

Help