검색결과 : 12건
| No. | Article |
|---|---|
| 1 |
Effects of ohmic and microwave cooking on textural softening and physical properties of rice Gavahian M, Chu YH, Farahnaky A Journal of Food Engineering, 243, 114, 2019 |
| 2 |
Impact of shear force on functional properties of native starch and resulting gel and film Shahbazi M, Majzoobi M, Farahnaky A Journal of Food Engineering, 223, 10, 2018 |
| 3 |
Texture hysteresis of pistachio kernels on drying and rehydration Farahnaky A, Kamali E Journal of Food Engineering, 166, 335, 2015 |
| 4 |
Physical and mechanical properties of gelatin-clay nanocomposite Farahnaky A, Dadfar SMM, Shahbazi M Journal of Food Engineering, 122, 78, 2014 |
| 5 |
Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels Farahnaky A, Alishahi A, Majzoobi M, Al-Hakkak J Journal of Food Engineering, 142, 138, 2014 |
| 6 |
Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions Farahnaky A, Shanesazzadeh E, Mesbahi G, Majzoobi M Journal of Food Engineering, 116(4), 782, 2013 |
| 7 |
Mechanical and gelling properties of comminuted sausages containing chicken MDM Savadkoohi S, Shamsi K, Hoogenkamp H, Javadi A, Farahnaky A Journal of Food Engineering, 117(3), 255, 2013 |
| 8 |
Accelerated texture softening of some root vegetables by Ohmic heating Farahnaky A, Azizi R, Gavahian M Journal of Food Engineering, 113(2), 275, 2012 |
| 9 |
Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins Savadkoohi S, Farahnaky A Journal of Food Engineering, 113(3), 479, 2012 |
| 10 |
Evaluation of Photoshop software potential for food colorimetry Afshari-Jouybari H, Farahnaky A Journal of Food Engineering, 106(2), 170, 2011 |