A. Taherian

发表

Stability of hydrocolloid enriched oil-in-water emulsions in beverages subjected to thermal and nonthermal processing

H. Ramaswamy, N. Rattan, H. Vatankhah, 2020, Journal of Dispersion Science and Technology.

THERMAL SOFTENING KINETICS AND TEXTURAL QUALITY OF THERMALLY PROCESSED VEGETABLES

A. Taherian, 1995 .

Kinetic Modeling of Texture Properties of Bologna Sausage Under Cooking Conditions

M. Marcotte, C. Chen, A. Taherian, 2009 .

Emulsion delivery systems for functional foods.

H. Ramaswamy, P. Fustier, A. Taherian, 2010 .

Effect of intramammary infusion of chitosan hydrogels at drying-off on bovine mammary gland involution.

P. Fustier, P. Lacasse, X. Zhao, 2017, Journal of dairy science.

Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum

A. Koocheki, A. Bostan, A. Taherian, 2013 .

Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent

S. Razavi, F. Shahidi, A. Koocheki, 2009 .

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

M. Britten, H. Ramaswamy, P. Fustier, 2008 .

Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology.

C. Tan, H. Mirhosseini, H. Boo, 2009 .

Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.

M. Britten, S. Villeneuve, P. Fustier, 2015, Journal of agricultural and food chemistry.

EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCH

H. Ramaswamy, P. Fustier, A. Taherian, 2007 .

Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

M. Britten, P. Fustier, H. Sabik, 2011 .

Evaluation of rheological properties of date syrup

S. Barrington, A. Helal, M. Trigui, 2013 .

Assessment of physical and mechanical properties of orange oil-in-water beverage emulsions using response surface methodology

G. Schleining, A. Taherian, E. Rezvani, 2012 .

Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds

Seyed Mohammad Ali Razavi, Ali R. Taherian, Arash Koocheki, 2009 .

Rheological and thermogelling properties of commercials chitosan/β-glycerophosphate: Retention of hydrogel in water, milk and UF-milk

P. Fustier, P. Lacasse, A. Taherian, 2017 .

Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions

H. Ramaswamy, P. Fustier, A. Taherian, 2006 .

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

F. Lamarche, M. Mondor, D. Ippersiel, 2011 .

Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound

Ali R. Taherian, Fakhri Shahidi, Arash Koocheki, 2009 .

Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films

G. Schleining, A. Taherian, G. Sümen, 2013 .

High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions

H. Ramaswamy, H. Vatankhah, A. Taherian, 2018 .

Dilution and aging of a sugar solution after its multiple uses in an osmotic dehydration process of lowbush blueberries

M. Marcotte, D. Maxime, A. Taherian, 2004 .

Kinetic Considerations of Texture Softening in Heat Treated Root Vegetables

H. Ramaswamy, A. Taherian, 2009 .

PHYSICAL PROPERTIES OF RECONSTITUTED CARROT/ALGINATE PARTICLES STABLE FOR ASEPTIC PROCESSING

H. Ramaswamy, M. Marcotte, A. Taherian, 2000 .

Evaluation of rheological properties of selected salt enriched food hydrocolloids

H. Ramaswamy, M. Marcotte, M. Trigui, 2001 .

Thermophysical properties of processed meat and poultry products

Ali R. Taherian, Michèle Marcotte, Yousef Karimi, 2008 .

Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation

A. Farahnaky, H. Askari, M. Moosavi‐Nasab, 2012, Food and Bioprocess Technology.

Effect of mode of delivery on postpartum depression in Iranian women

Z. Sadat, Z. Karimian, Negin Masoudi Alavi, 2014, The journal of obstetrics and gynaecology research.

Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion

C. Tan, H. Mirhosseini, A. Taherian, 2008 .

Evaluation of cytotoxicity of two root canal filling materials by MTT assay.

A. Taherian, H. Ashraf, Alireza N Kerdar, 2010, Australian endodontic journal : the journal of the Australian Society of Endodontology Inc.

Comparison of GuttaFlow & Gutta-percha cytotoxicity on rat's L929 cells

A. Taherian, H. Ashraf, A. Nikkerdar, 2008 .

Quantitative analysis of changes in bacterial aerosols during endodontic, periodontic and prosthodontic treatments

P. Owlia, R. Haghgoo, A. Taherian, 2011 .

Physical Stability of Beverage Emulsions as Influences of Orange Oil , Tragacanth and Arabic Gums Concentrations

G. Schleining, A. Taherian, E. Rezvani, 2011 .

CFD modeling to predict diffused date syrup yield and quality from sugar production process

Karim Gabsi, Maher Trigui, Ahmed Noureddine Helal, 2013 .

A comparative study on the rheological and thermogelling properties of chitosan/polyvinyl alcohol blends in dairy products

P. Fustier, P. Lacasse, A. Taherian, 2019, LWT.

Kinetics and Quality Aspects of Canadian Blueberries and Cranberries Dried by Osmo-Convective Method

M. R. Zareifard, T. Kudra, M. Marcotte, 2007 .