Lista de obras - Mohammad E. Mousavi - Dominio Público Uruguay

A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh.

artículo científico publicado en 2013

Acid-induced gelation behavior of sonicated casein solutions.

artículo científico publicado en 2009

All-cellulose nanocomposite film made from bagasse cellulose nanofibers for food packaging application

artículo científico publicado en 2014

Characterization of the new biodegradable WPI/clay nanocomposite films based on kefiran exopolysaccharide

artículo científico publicado en 2014

Characterizing the natural canthaxanthin/2-hydroxypropyl-β-cyclodextrin inclusion complex

artículo científico publicado en 2013

Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate.

artículo científico publicado en 2016

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

artículo científico publicado en 2011

Developing an emulsion model system containing canthaxanthin biosynthesized by Dietzia natronolimnaea HS-1.

artículo científico publicado en 2012

Development and characterization of the kefiran-whey protein isolate-TiO2 nanocomposite films

artículo científico publicado en 2014

Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization.

artículo científico publicado en 2015

Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum.

artículo científico publicado en 2015

Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins.

artículo científico publicado en 2017

Effect of γ-irradiation on the physical and mechanical properties of kefiran biopolymer film

artículo científico publicado en 2014

Effects of 4-nonylphenol on balance of steroid and thyroid hormones in sexually immature male yellowfin seabream (Acanthopagrus latus).

artículo científico publicado en 2012

Enhanced thermal and ultrasonic stability of a fungal protease encapsulated within biomimetically generated silicate nanospheres

artículo científico publicado en 2010

Feeding strategies for the improved biosynthesis of canthaxanthin from enzymatic hydrolyzed molasses in the fed-batch fermentation of Dietzia natronolimnaea HS-1.

artículo científico publicado en 2013

Green bionanocomposite based on kefiran and cellulose nanocrystals produced from beer industrial residues

artículo científico publicado en 2015

Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures.

artículo científico publicado en 2006

Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: effect of preparation conditions on emulsion stability

artículo científico publicado en 2014

One-Pot Procedure for Recovery of Gallic Acid from Wastewater and Encapsulation within Protein Particles

artículo científico publicado en 2016

Optimization and characterization of walnut beverage emulsions in relation to their composition and structure.

artículo científico publicado en 2011

Optimization of crosslinked poly(vinyl alcohol) nanocomposite films for mechanical properties.

artículo científico publicado en 2016

Preparation of UV-protective kefiran/nano-ZnO nanocomposites: physical and mechanical properties.

artículo científico publicado en 2014

Proniosomal powders of natural canthaxanthin: Preparation and characterization

artículo científico publicado en 2016

Psyllium husk gum: an attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions.

artículo científico publicado en 2012

Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet.

artículo científico publicado en 2005

Scrutinizing the different pectin types on stability of an Iranian traditional drink "Doogh".

artículo científico publicado en 2013

Sonodisruption of re-assembled casein micelles at different pH values.

artículo científico publicado en 2009

Stability and dynamic rheological characterization of spread developed based on pistachio oil

artículo científico publicado en 2013

Stability of vitamin D(3) encapsulated in nanoparticles of whey protein isolate

artículo científico publicado en 2013

The improvement of characteristics of biodegradable films made from kefiran-whey protein by nanoparticle incorporation.

artículo científico publicado en 2014

Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles

artículo científico publicado en 2014

Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums.

artículo científico publicado en 2013

Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease

artículo científico publicado en 2011

Lista de obras de Mohammad E. Mousavi

A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh.

Acid-induced gelation behavior of sonicated casein solutions.

All-cellulose nanocomposite film made from bagasse cellulose nanofibers for food packaging application

Characterization of the new biodegradable WPI/clay nanocomposite films based on kefiran exopolysaccharide

Characterizing the natural canthaxanthin/2-hydroxypropyl-β-cyclodextrin inclusion complex

Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate.

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

Developing an emulsion model system containing canthaxanthin biosynthesized by Dietzia natronolimnaea HS-1.

Development and characterization of the kefiran-whey protein isolate-TiO2 nanocomposite films

Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization.

Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum.

Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins.

Effect of γ-irradiation on the physical and mechanical properties of kefiran biopolymer film

Effects of 4-nonylphenol on balance of steroid and thyroid hormones in sexually immature male yellowfin seabream (Acanthopagrus latus).

Enhanced thermal and ultrasonic stability of a fungal protease encapsulated within biomimetically generated silicate nanospheres

Feeding strategies for the improved biosynthesis of canthaxanthin from enzymatic hydrolyzed molasses in the fed-batch fermentation of Dietzia natronolimnaea HS-1.

Green bionanocomposite based on kefiran and cellulose nanocrystals produced from beer industrial residues

Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures.

Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: effect of preparation conditions on emulsion stability

One-Pot Procedure for Recovery of Gallic Acid from Wastewater and Encapsulation within Protein Particles

Optimization and characterization of walnut beverage emulsions in relation to their composition and structure.

Optimization of crosslinked poly(vinyl alcohol) nanocomposite films for mechanical properties.

Preparation of UV-protective kefiran/nano-ZnO nanocomposites: physical and mechanical properties.

Proniosomal powders of natural canthaxanthin: Preparation and characterization

Psyllium husk gum: an attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions.

Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet.

Scrutinizing the different pectin types on stability of an Iranian traditional drink "Doogh".

Sonodisruption of re-assembled casein micelles at different pH values.

Stability and dynamic rheological characterization of spread developed based on pistachio oil

Stability of vitamin D(3) encapsulated in nanoparticles of whey protein isolate

The improvement of characteristics of biodegradable films made from kefiran-whey protein by nanoparticle incorporation.

Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles

Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums.

Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease