Search Results - "Madadlou, A"

Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties by Aziznia, S, Khosrowshahi, A, Madadlou, A, Rahimi, J

“…The effect of whey protein concentrate (WPC) and gum tragacanth (GT) as fat replacers on the chemical, physical, and microstructural properties of nonfat…”
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Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer by Rahimi, J, Khosrowshahi, A, Madadlou, A, Aziznia, S

“…The effect of different concentrations of gum tragacanth on the textural characteristics of low-fat Iranian White cheese was studied during ripening. A batch…”
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Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet by Madadlou, A, Khosroshahi, A, Mousavi, M E

“…A batch of full-fat (23% target fat) and 3 batches of low-fat (6% target fat) Iranian white cheese with different rennet concentrations (1-, 2-, and 3-fold the…”
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Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter by Khosrowshahi, A, Madadlou, A, Ebrahim zadeh Mousavi, M, Emam-Djomeh, Z

“…The effect of the concentration of starter inoculated to milk on the composition, free tyrosine-tryptophan content, microstructure, opacity, and fracture…”
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Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils by Farmani, Jamshid, Hamedi, Manouchehr, Safari, Mohammad, Madadlou, Ashkan

“…Production of trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean (FHSBO), rapeseed…”
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Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures by Madadlou, A, Khosroshahi, A, Mousavi, S M, Djome, Z E

“…The effect of milk coagulation temperature on the composition, microstructure monitored using scanning electron micrographs, opacity measured by a Hunter lab…”
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The influence of brine concentration on chemical composition and texture of Iranian White cheese by Madadlou, Ashkan, Khosrowshahi asl, Asghar, Mousavi, Mohammad Ebrahimzadeh, Farmani, Jamshid

“…The effect of brine concentration on composition, proteolysis development measured by free tyrosine–tryptophan content, microstructure monitored using scanning…”
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Response surface optimization of an artificial neural network for predicting the size of re-assembled casein micelles by Madadlou, Ashkan, Emam-Djomeh, Zahra, Mousavi, Mohamad Ebrahimzadeh, Ehsani, Mohamadreza, Javanmard, Majid, Sheehan, David

“…An artificial neural network (ANN) was designed to predict the size of re-assembled micelles in casein solutions as influenced by pH of solution and ultrasonic…”
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