| 1 |
تغییرات فیزیکوشیمیایی ایزوله پروتئین آب پنیر پس از واسرشته شدن، آبکافت آنزیمی و درهم تنیدن
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مهندسي بيوسيستم ايران (علوم كشاورزي ايران سابق) - پرديس كشاورزي و منابع طبيعي دانشگاه تهران
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| 2 |
Study of different fouling mechanisms during membrane clarification of red plum juice
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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| 3 |
Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: A comparative study
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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| 4 |
Prediction of red plum juice permeate flux during membrane processing with ANN optimized using RSM
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Computers and Electronics in Agriculture
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| 5 |
Effects of operating parameters on physico-chemical properties of red plum juice and permeate flux during membrane clarification
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Desalination and Water Treatment
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| 6 |
Antioxidant Peptidic Particles for Delivery of Gallic Acid
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Journal of Food Processing and Preservation
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| 7 |
One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation
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FOOD CHEMISTRY
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| 8 |
One-Pot Procedure for Recovery of Gallic Acid from Wastewater and Encapsulation within Protein Particles
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Journal of Agricultural and Food Chemistry
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