검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum Razi SM, Motamedzadegan A, Shahidi SA, Rashidinejad A Rheologica Acta, 59(5), 317, 2020 |
| 2 |
Changes in lycopene content and quality of tomato juice during thermal processing by a nanofluid heating medium Jabbari SS, Jafari SM, Dehnad D, Shahidi SA Journal of Food Engineering, 230, 1, 2018 |
| 3 |
Spectral method for simulating 3D heat and mass transfer during drying of apple slices Pasban A, Sadrnia H, Mohebbi M, Shahidi SA Journal of Food Engineering, 212, 201, 2017 |