M. Nourani

Preparation and evaluation of a stable nanoalumina-paraffin composite: Melting rate investigation using image analysis

N. Hamdami, J. Keramat, M. Nourani, 2018 .

Ultrasound thawing of mushroom (Agaricus bisporus): Effects on thawing rate, protein denaturation and some physical properties

M. Nourani, Raha Farahnak, Elnaz Riahi, 2021 .

Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream

H. Abbasi, M. Nourani, Farhang Rezvani, 2020 .

Formation and characterization of calcium alginate hydrogel beads filled with cumin seeds essential oil.

M. Nourani, Nafiseh Bakhshi, S. Gholamian, 2021, Food chemistry.

Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics.

M. Nourani, Mahsa Mohsenpour, Reza Enteshary, 2022, Food chemistry.

Assessment of electrohydrodynamic ( EHD ) pretreatment effects on functional and structural properties of protein isolate from sprouted mung bean

Somayeh Taghian Dinani, H. A. Ahangar, M. Nourani, 2023, Journal of Food Process Engineering.

Effect of electrohydrodynamic and ultrasonic pretreatments on the extraction of bioactive compounds from Melissa officinalis

Somayeh Taghian Dinani, M. Nourani, Zohreh Hassanzadeh Dastjerdi, 2021, Journal of Food Measurement and Characterization.

Biodegradable form stable phase change material for cold storage packaging of meat.

M. Nourani, Leila Nabi, 2023, Meat science.

Preparation of a stable nanocomposite phase change material (NCPCM) using sodium stearoyl lactylate (SSL) as the surfactant and evaluation of its stability using image analysis

M. Shahedi, N. Hamdami, J. Keramat, 2016 .

Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity

M. Shahedi, N. Hamdami, J. Keramat, 2016 .