Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

Rheological interactions of selected hydrocolloid-sugar-milk-emulsifier systems

(2012) Maryam BahramParvar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application and Functions of Stabilizers in Ice Cream

(2011) Maryam Bahramparvar et al.   FOOD REVIEWS INTERNATIONAL

Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids

(2010) M. BahramParvar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

(2010) S.H. Hosseini-Parvar et al.   JOURNAL OF FOOD ENGINEERING

Experimental design on supercritical extraction of essential oil from valerian roots and study of optimal conditions

(2009) Asghar Safaralie et al.   FOOD AND BIOPRODUCTS PROCESSING

Development of a nutritious acceptable snack bar using micronized flaked lentils

(2009) Donna Ryland et al.   FOOD RESEARCH INTERNATIONAL

The functional, rheological and sensory characteristics of ice creams with various fat replacers

(2009) OYA BERKAY KARACA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The effect ofLallemantia royleana(Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

(2009) MARYAM BAHRAMPARVAR et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Optimisation study of gum extraction from Basil seeds (Ocimum basilicumL.)

(2009) Seyed M. A. Razavi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY

(2009) RAOUDHA ELLOUZE GHORBEL et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein

(2009) Karen Garcia et al.   JOURNAL OF FOOD SCIENCE

Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties

(2009) Marianna Mastromatteo et al.   MEAT SCIENCE

Application of simplex-centroid mixture design in developing and optimizing ceramic adsorbent for As(V) removal from water solution

(2009) Rongzhi Chen et al.   MICROPOROUS AND MESOPOROUS MATERIALS

Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

(2008) Christos Soukoulis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of multivariate optimization in the development of an ultrasound-assisted extraction procedure for multielemental determination in bean seeds samples using ICP OES

(2008) Wagna Piler Carvalho Santos et al.   MICROCHEMICAL JOURNAL