Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects

Pomegranate seed oil as a functional ingredient in beverages

(2011) Mehdi Mohagheghi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Enhanced Production of Iranian Kefir Grain Biomass by Optimization and Empirical Modeling of Fermentation Conditions Using Response Surface Methodology

(2011) Mehran Ghasemlou et al.   Food and Bioprocess Technology

Modeling and Optimization of Microwave Osmotic Dehydration of Apple Cylinders Under Continuous-Flow Spray Mode Processing Conditions

(2011) Elham Azarpazhooh et al.   Food and Bioprocess Technology

Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions

(2011) Seyed Mohammad Taghi Gharibzahedi et al.   FOOD HYDROCOLLOIDS

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

(2011) Seyed Mohammad Taghi Gharibzahedi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Application of Response Surface Methodology to Improve Carotene Production from Synthetic Medium by Blakeslea trispora in Submerged Fermentation

(2010) Andreas Filotheou et al.   Food and Bioprocess Technology

Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri

(2010) Mona Sadat Bitaraf et al.   Food and Bioprocess Technology

Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions

(2010) Arash Koocheki et al.   FOOD HYDROCOLLOIDS

Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

(2010) Eléonore Bouyer et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Enrichment of Rice Bran Oil with α-Linolenic Acid by Enzymatic Acidolysis: Optimization of Parameters by Response Surface Methodology

(2009) Rajni Chopra et al.   Food and Bioprocess Technology

Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound

(2009) Arash Koocheki et al.   FOOD HYDROCOLLOIDS

Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

(2009) Veljko Krstonošić et al.   FOOD HYDROCOLLOIDS

Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology

(2008) Hamed Mirhosseini et al.   CARBOHYDRATE POLYMERS

Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion

(2008) Hamed Mirhosseini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Study of the Extraction, Concentration, and Partial Characterization of Lipases Obtained from Penicillium verrucosum using Solid-State Fermentation of Soybean Bran

(2008) Silvana Menoncin et al.   Food and Bioprocess Technology

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

(2008) Hamed Mirhosseini et al.   FOOD HYDROCOLLOIDS

New Insights into the Structural Characteristics of the Arabinogalactan−Protein (AGP) Fraction of Gum Arabic

(2008) T. Mahendran et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pressing and supercritical carbon dioxide extraction of walnut oil

(2008) Marcela L. Martínez et al.   JOURNAL OF FOOD ENGINEERING

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

(2007) Hamed Mirhosseini et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS