| ردیف |
عنوان |
نمایه علمی معتبر |
نام نشریه |
سال انتشار/ارائه شمسی |
دوره (volume) |
شماره |
ضریب تاثیر |
| 1 | Structure-property relations of β-lactoglobulin/κ-carrageenan mixtures in aqueous foam | JCR | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 1401 | 640 | | 5.518 |
| 2 | Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams | JCR | FOOD HYDROCOLLOIDS | 1401 | 130 | | 11.504 |
| 3 | مقایسه خواص فیزیکوشیمیایی پکتین حاصل از تفاله سیب به دو روش ماکروویو و تیمار با اسید در دمای بالا: بهینه یابی به روش سطح - پاسخ | scopus | علوم و صنایع غذایی ایران | 1401 | 19 | 122 | |
| 4 | استخراج و بررسی ویژگیهای عملکردی پروتئین سبوس برنج و امکان استفاده از آن به عنوان جایگزین پروتئین شیر در دسر لبنی کم چرب فراسودمند | scopus | علوم و صنایع غذایی ایران | 1401 | 19 | 124 | |
| 5 | Rheological properties of dairy desserts: Effect of rice bran protein and fat content | JCR | JOURNAL OF FOOD SCIENCE | 1401 | 87 | 11 | 3.693 |
| 6 | Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation | JCR | Chemical and Biological Technologies in Agriculture | 1401 | 9 | 83 | 4.839 |
| 7 | Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid | JCR | Foods (Basel, Switzerland) | 1401 | 11 | 23 | 5.561 |
| 8 | Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers | JCR | Chemical and Biological Technologies in Agriculture | 1401 | 9 | 96 | 4.839 |
| 9 | Dynamic Rheological properties of sesame protein dispersion | scopus | Legume Science | 1401 | | | 0.48 |
| 10 | Textural and Rheological Properties of Sliceable Ketchup | JCR | gels | 1401 | 222 | (3)9 | 4.432 |
| 11 | Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes | سایر | Global Journal of Science Frontier Research | 1400 | 21 | 7 | |
| 12 | Effect of basil seed gum and κ-carrageenan on the rheological, textural and structural properties of whipped cream | JCR | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1400 | 101 | 14 | 3.638 |
| 13 | بهینه یابی استخراج پکتین از ضایعات سیب درختی به روش سطح-پاسخ | scopus | علوم و صنایع غذایی ایران | 1400 | 18 | 117 | |
| 14 | بررسی عوامل موثر در طراحی دستگاه پخت نان بر ویژگی های کیفی و بافتی نان مسطح خانگی | scopus | علوم و صنایع غذایی ایران | 1400 | 118 | 18 | |
| 15 | بررسی ویژگی های کیفی، بافتی و حسی پنیر سفید ایرانی کم چرب حاوی مخلوط صمغ دانه ریحان با زانتان و گوار | ISC | پژوهش های علوم و صنایع غذایی ایران | 1400 | 17 | 4 | |
| 16 | Influence of Gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese | سایر | Carbohydrate Polymer Technologies and Applications | 1400 | 2 | | |
| 17 | بررسی اثر پروتئین سبوس برنج و صمغ دانه ریحان اصلاح شده بر ویژگی های فیزیکوشیمایی و پایداری خامه قنادی | scopus | علوم و صنایع غذایی ایران | 1400 | 18 | 121 | |
| 18 | Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1400 | 191 | | 6.953 |
| 19 | Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1399 | 154 | | 4.784 |
| 20 | ویژگیهای فیزیکی شیمیایی ارقام تجاری میوه گوجه فرنگی کاشته شده در ایران | ISC | علوم و صنایع غذایی ایران | 1399 | 17 | 98 | |
| 21 | Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion | JCR | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1399 | 58 | 2 | 1.946 |
| 22 | ایجاد سامانه های ژلی الاستیک پنیر ریکوتا حاوی هیدروکلوئیدها در مغزی زیتون | ISC | علوم و صنایع غذایی ایران | 1399 | 17 | 101 | |
| 23 | Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels | JCR | JOURNAL OF TEXTURE STUDIES | 1398 | 50 | 2 | 1.591 |
| 24 | Optimization of textural characteristics of restructured pimiento strips by response surface methodology (RSM) | JCR | Food Science & Nutrition | 1398 | 7 | 5 | 1.521 |
| 25 | Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1398 | 131 | | 3.909 |
| 26 | Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum | JCR | CARBOHYDRATE POLYMERS | 1398 | 232 | | 6.044 |
| 27 | Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition | JCR | Food science & nutrition | 1397 | 7 | 2 | 1.521 |
| 28 | Rheological and structural characteristics of whey protein-pectin complex coacervates | JCR | JOURNAL OF FOOD ENGINEERING | 1397 | 228 | | 3.099 |
| 29 | Phase separation behavior of flaxseed gum and rice bran protein complex coacervates | JCR | FOOD HYDROCOLLOIDS | 1397 | 82 | | 4.747 |
| 30 | Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates | JCR | FOOD HYDROCOLLOIDS | 1397 | 83 | | 4.747 |
| 31 | Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch | JCR | JOURNAL OF TEXTURE STUDIES | 1397 | 49 | | 1.29 |
| 32 | اثر لاکتوفرین شیر شتر ریزپوشانی‌شده با کمپلکس‌های ایزولۀ پروتئین آب‌‌‌پنیر-پکتین بر رشد و زنده‌مانی ردۀ سلولی استئوبلاست | ISC | پژوهش و نوآوری در علوم و صنایع غذایی | 1397 | 7 | 2 | |
| 33 | Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM | JCR | Food science & nutrition | 1397 | 6 | 5 | 1.52 |
| 34 | Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels | ISC | پژوهش های علوم و صنایع غذایی ایران | 1397 | 14 | 3 | |
| 35 | Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates | JCR | Food Biophysics | 1397 | 13 | 4 | 2.051 |
| 36 | Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar | Web of Science | Food Science and Nutrition | 1396 | 5-3 | | |
| 37 | Flux improvement of ultrafiltration membranes using ultrasound and gas bubbling | JCR | Desalination and Water Treatment | 1396 | 51 | | 1.634 |
| 38 | Application of whey protein-pectin nano-complex carriers for loading of lactoferrin | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1396 | 105, 1 | | 3.67 |
| 39 | Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate | JCR | APPLIED RHEOLOGY | 1396 | 6 | 27 | 1.22 |
| 40 | Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures | JCR | JOURNAL OF TEXTURE STUDIES | 1396 | 48 | 6 | 1.29 |
| 41 | Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius | Web of Science | Food Science & Nutrition | 1396 | 6 | | |
| 42 | بررسی اثر زمان و فرکانس فراصوت بر فرایند خشک کردن ژل آلوئه ورا با پیش تیمار اسمزی | ISC | نوآوری در علوم و فناوری غذایی | 1395 | 8 | 1 | |
| 43 | Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate | JCR | FOOD HYDROCOLLOIDS | 1395 | 62 | | 3.85 |
| 44 | The physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition | JCR | FOOD HYDROCOLLOIDS | 1395 | 60 | | 3.858 |
| 45 | Kinetic study of k-carrageenan degradation and its impact on mechanical and structural properties of chitosan/k-carrageenan film | JCR | CARBOHYDRATE POLYMERS | 1395 | 142 | | 4.219 |
| 46 | NUMERICAL MODELING OF HEAT AND MASS TRANSFER DURING CONTACT BAKING OF FLAT BREAD | JCR | JOURNAL OF FOOD PROCESS ENGINEERING | 1395 | 39 | 4 | 0.745 |
| 47 | Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition | JCR | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1395 | 96 | 11 | 2.076 |
| 48 | The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimumbasilicum) seed gum | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1395 | 93 | Part A | 3.138 |
| 49 | Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties | JCR | JOURNAL OF CEREAL SCIENCE | 1395 | 74 | | 2.4 |
| 50 | مطالعه ضریب نفوذ مؤثر، انرژی فعال سازی و مدل سازی سینتیک رطوبت زنی نخود فرنگی | ISC | علوم و صنایع غذایی ایران | 1394 | 13 | 1 | |
| 51 | بررسی ویژگیهای بافتی مخلوط پروتئین آب پنیر و ایزوله پروتئین سبوس برنج | ISC | علوم و صنایع غذایی ایران | 1394 | 13 | 1 | |
| 52 | Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy | JCR | International Journal of food properties | 1394 | 18 | 12 | 0.915 |
| 53 | Functional properties of rice bran protein isolate at different pH levels | JCR | Cereal Chemistry | 1394 | 93 | 1 | 1.231 |
| 54 | Kinetics of color and physical attributes of cookie during deep-fat frying by image processing techniques | JCR | Journal of Food Processing and Preservation | 1393 | | 1 | |
| 55 | Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature | JCR | Journal of cereal science | 1393 | | | |
| 56 | The Rheological Modeling and Effect of Temperature on Steady Shear Flow Behavior of Cordia abyssinica Gum | علمی پژوهشی | Journal of Food Processing & Technology | 1393 | | | |
| 57 | Physicochemical characteristics of garlic (Allium sativuml.) oil: Effect of extraction procedure | علمی پژوهشی | International Journal of Nutrition and Food Sciences | 1393 | | | |
| 58 | Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels | JCR | Journal of Food Hydrocolloids | 1392 | | | |
| 59 | The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels | JCR | International journal of food science and technology | 1392 | | | |
| 60 | Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties | JCR | Journal of Food Engineering | 1386 | | | |
| 61 | Water and hexane permeate flux through UF polysulfone amide membrane | JCR | Desalination | | | | |
