K. Nayebzadeh

发表

Development of traditional flavour in commercial doogh by addition of lipase

H. Hosseini, A. Mortazavian, Nazanin Sasanian, 2018 .

Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage

H. Hosseini, K. Nayebzadeh, Mehrdad Haghshenas, 2015 .

Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions

Jianshe Chen, K. Nayebzadeh, S. M. Mousavi, 2007 .

Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran.

A. Marti, K. Nayebzadeh, S. M. Hosseini, 2020, Food chemistry.

Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin

S. Razavi, A. Mortazavian, K. Nayebzadeh, 2019, LWT.

Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil.

K. Nayebzadeh, S. M. Hosseini, L. Mirmoghtadaie, 2017, Food chemistry.

Temperature dependence of stability, steady and dynamic rheological properties of oil-in-water emulsions stabilized by gum tragacanth

K. Abdolmaleki, L. Alizadeh, K. Nayebzadeh, 2019, Journal of Food Measurement and Characterization.

Microencapsulation of microbial canthaxanthin with alginate and high methoxyl pectin and evaluation the release properties in neutral and acidic condition.

S. Razavi, A. Mortazavian, K. Nayebzadeh, 2019, International journal of biological macromolecules.

Optimization of Headspace Single-Drop Microextraction Coupled with Gas Chromatography–Mass Spectrometry for Determining Volatile Oxidation Compounds in Mayonnaise by Response Surface Methodology

E. Azadniya, K. Nayebzadeh, Abdorreza Mohammadi, 2014, Food Analytical Methods.

Using ß-cyclodextrin and Arabic Gum as Wall Materials for Encapsulation of Saffron Essential Oil

A. Mortazavian, K. Nayebzadeh, M. Atefi, 2017, Iranian journal of pharmaceutical research : IJPR.

Decontamination of Aflatoxins in Edible Oils: A Comprehensive Review

Y. Vasseghian, Amin Mousavi Khaneghah, F. Javanmardi, 2020, Food Reviews International.

Mayonnaise main ingredients influence on its structure as an emulsion

Neda Mollakhalili-Meybodi, K. Nayebzadeh, Mir-Michael Mousavi, 2021, Journal of Food Science and Technology.

Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability

K. Abdolmaleki, L. Alizadeh, K. Nayebzadeh, 2020, Food Science and Biotechnology.

Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition.

K. Abdolmaleki, L. Alizadeh, M. Bahmaei, 2019, International journal of biological macromolecules.

Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization

K. Abdolmaleki, L. Alizadeh, K. Nayebzadeh, 2020 .

Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum and guar gum: Optimization of hydrocolloids concentration and drying method.

K. Abdolmaleki, L. Alizadeh, K. Nayebzadeh, 2020, Journal of texture studies.

The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth

M. Mohammadifar, K. Abdolmaleki, K. Nayebzadeh, 2019, Journal of the American Oil Chemists' Society.

Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study.

K. Abdolmaleki, L. Alizadeh, K. Nayebzadeh, 2019, Food chemistry.

Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron

Azizollaah Zargaraan, K. Nayebzadeh, M. Mahmoudzadeh, 2016, Food Science and Biotechnology.

A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices

L. Alizadeh, K. Nayebzadeh, Abdorreza Mohammadi, 2015, Journal of Food Science and Technology.

Potential Application of Hydrocolloid-Based Oleogel and Beeswax Oleogel as Partial Substitutes of Solid Fat in Margarine

Amin Mousavi Khaneghah, K. Abdolmaleki, L. Alizadeh, 2022, Applied Sciences.

Effects of cooling rate and aging process on crystallographic structure, whipping, rheological, textural and thermal properties of frozen minarine

K. Abdolmaleki, L. Alizadeh, K. Nayebzadeh, 2020 .

Effect of polyethylene terephthalate incorporated with titanium dioxide and zinc oxide nanoparticles on shelf‐life extension of mayonnaise sauce

K. Nayebzadeh, F. Beigmohammadi, A. Ramzani Ghara, 2021 .

Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter.

A. Homayouni-Rad, K. Nayebzadeh, Mohamadamin Mohamadifar, 2016, Recent patents on food, nutrition & agriculture.

Dual modification of normal corn starch by cross-linking and annealing: investigation of physicochemical, thermal, pasting, and morphological properties

K. Nayebzadeh, Edris Arjeh, Milad Golshahi, 2023, Journal of Food Measurement and Characterization.

Effect of Cold Plasma Treatment, Cross‐Linking, and Dual Modification on Corn Starch

K. Nayebzadeh, A. Naeimabadi, A. Mortazavian, 2022, Starch - Stärke.

Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

A. Mortazavian, F. Javanmardi, Meisam Barati, 2021, LWT.

Production of Prebiotic Functional Shrimp Nuggets Using ß-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

H. Hosseini, K. Nayebzadeh, Mehrdad Haghshenas, 2014 .

Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup

M. Mohammadifar, K. Nayebzadeh, Elahe Omidbakhsh amiri, 2015, Journal of Food Science and Technology.

Effect of ß-glucan and carboxymethyl cellulose on sensory and physical properties of processed shrimp nuggets

H. Hosseini, K. Nayebzadeh, Mehrdad Haghshenas, 2013 .

Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron

Azizollaah Zargaraan, K. Nayebzadeh, M. Mahmoudzadeh, 2022, Food Science and Biotechnology.