| 1 |
3D computational simulation for the prediction of coupled momentum, heat and mass transfer during deep-fat frying of potato strips coated with different concentrations of alginate
Naghavi EA, Dehghannya J, Ghanbarzadeh B
Journal of Food Engineering, 235, 64, 2018 |
| 2 |
Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations
Dehghannya J, Pourahmad M, Ghanbarzadeh B, Ghaffari H
Journal of Food Engineering, 238, 164, 2018 |
| 3 |
Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation
Dehghannya J, Pourahmad M, Ghanbarzadeh B, Ghaffari H
Powder Technology, 328, 470, 2018 |
| 4 |
Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids
Zahedi Y, Ghanbarzadeh B, Sedaghat N
Journal of Food Engineering, 100(1), 102, 2010 |
| 5 |
Thermal and mechanical behavior of laminated protein films
Ghanbarzadeh B, Oromiehi AR
Journal of Food Engineering, 90(4), 517, 2009 |
| 6 |
Studies on glass transition temperature of mono and bilayer protein films plasticized by glycerol and olive oil
Ghanbarzadeh B, Oromiehi AR
Journal of Applied Polymer Science, 109(5), 2848, 2008 |
| 7 |
Prediction.of rheological properties of Iranian bread dough from chemical composition of wheat flour by using artificial neural networks
Razmi-Rad E, Ghanbarzadeh B, Mousavi SM, Emam-Djomeh Z, Khazaei J
Journal of Food Engineering, 81(4), 728, 2007 |
