- Fatemeh Abbaszadeh, *,Rasoul Kadkhodaee,یحیی مقصودلو,Alireza Sadeghi Mahoonak , Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evaluation of its quality indicators , Food Research , 2023 ; : -
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- Fatemeh Abbaszadeh, *,Rasoul Kadkhodaee,Alireza Sadeghi Mahoonak,یحیی مقصودلو , Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2023 ; 2023 : -
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- Hoda Khalesi,Yiguo Zhao,Cuixia Sun,Wei Lu,Yiping Cao,Yin Zhang,Rasoul Kadkhodaee,Yapeng Fang* , Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties , FOOD HYDROCOLLOIDS , 2023 ; (148) : -
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- مریم محمدی زاده,Aram Bostan*,Rasoul Kadkhodaee , Evaluating the production process of solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre- and final emulsion , Food Science and Technology , 2022 ; 19 (120) : 171 - 181
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- azadeh Sayadi,Aram Bostan*,Rasoul Kadkhodaee , Encapsulation of alpha tocopherol by emulsion hydrogel particles, made of whey protein isolate & iota-carrageenan by emulsion templating method , Research and Innovation in Food Science and Technology , 2022 ; : -
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- مریم محمدی زاده,Aram Bostan*,Rasoul Kadkhodaee , Preparation and Characterization of α-Tocopherol-Loaded Nano-Lipid Carriers: Effect of Lipid Type and Carrier Oil Content , IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION , 2021 ; 40 (3) : 715 - 724
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- Mohammad Sohrabi Balsini,محمدرضا عدالتیان*,Rasoul Kadkhodaee,Mohammadbagher Habibi Najafi,Masoud Yavarmanesh , Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex , LWT-FOOD SCIENCE AND TECHNOLOGY , 2021 ; 142 : 110994 -
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- Farzad Sadeghi,Rasoul Kadkhodaee*,Bahareh Emadzadeh,Katsuyoshi Nishinari , Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures , FOOD HYDROCOLLOIDS , 2021 ; 113 : 1-106455 - 10-106455
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- Masoud Najaf Najafi*, ,Ali Mohammadi Sani,Rasoul Kadkhodaee , Encapsulation of saffron extract in double emulsion system and stability evaluation of its active constituents using principal component analysis method during storage period , Research and Innovation in Food Science and Technology , 2020 ; 9 (2) : 127 - 142
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- Davood Zaeim*,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee,Weilin Liu,Hans Tromp , Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation , Food Structure , 2020 ; 25 : 100147-1 - 100147-9
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- نسیم رئوفی,Rasoul Kadkhodaee*,Masoud Najaf Najafi , Effect of thermal treatment of whey protein isolate on the characteristics of tragacanth gum-whey protein isolate complexes , Journal of Food Processing and Preservation , 2020 ; 11 (2) : 133 - 148
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- نسیم رئوفی,Rasoul Kadkhodaee*,Yapeng Fang,Glyn Owen Phillips , pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture , ULTRASONICS SONOCHEMISTRY , 2020 ; 68 : 105190-1 - 105190-9
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- ,Rasoul Kadkhodaee*,Mohammad Naghi Eshtiaghi , Gum tragacanth-polyvinyl alcohol aerogel for oral delivery of silymarin , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 157 : 151 - 157
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- Mohammad Aami Azghadi,Hassan Kermanshahi*,Abolghasem Golian,Rasoul Kadkhodaee,Ali Reza Vakili , Effect of Encapsulated Choline Chloride on Performance, Carcass Characteristics and Some Blood Parameters in Broiler Chicks , Poultry Science Journal , 2020 ; 8 (1) : 51 - 58
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- Zahra Aghaei,Behrouz Ghorani*,Bahareh Emadzadeh,Rasoul Kadkhodaee,Nick Tucker , Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness , FOOD CONTROL , 2020 ; 111 : 1-107065 - 10-107065
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- ,Rasoul Kadkhodaee* , Gum tragacanth gel: formation and applications , Food Science and Technology , 2019 ; 15 (85) : 379 - 391
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- نسیم رئوفی,Rasoul Kadkhodaee*,Yapeng Fang,Glyn Owen Phillips , Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties , ULTRASONICS SONOCHEMISTRY , 2019 ; 52 : 311 - 317
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- Mohammad Aami Azghadi,Hassan Kermanshahi*,Abolghasem Golian,Rasoul Kadkhodaee,Ali Reza Vakili , Method of production and assessment of an encapsulated choline chloride and its effects on growth performance and serum lipid indices in broilers , Poultry Science Journal , 2019 ; 7 (1) : 77 - 86
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- Davood Zaeim*,Mahboobe Sarabi-Jamab,Behrouz Ghorani,Rasoul Kadkhodaee , Double layer co-encapsulation of probiotics and prebiotics by electrohydrodynamic atomization , LWT-FOOD SCIENCE AND TECHNOLOGY , 2019 ; 110 : 102 - 109
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- Hoda Khalesi,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang* , Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2019 ; 125 : 17 - 26
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- Ali Alehosseini,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee , Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme , LWT-FOOD SCIENCE AND TECHNOLOGY , 2019 ; 102 : 150 - 158
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- Behrouz Ghorani*,Rasoul Kadkhodaee,Ghadir Rajabzadeh,Nick Tucker , Assembly of odour adsorbent nanofilters by incorporating cyclodextrin molecules into electrospun cellulose acetate webs , REACTIVE & FUNCTIONAL POLYMERS , 2019 ; 134 : 121 - 132
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- Sara Naji tabasi*,Bahareh Emadzadeh,Rasoul Kadkhodaee , Effects of pectin and xanthan gum on induced flocculation phenomenon in an acidic model emulsion system , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2019 ; 40 (2) : 256 - 263
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- Mohsen Dabestani,Rasoul Kadkhodaee*,Glyn Owen Phillips,Soleiman Abbasi , Persian gum: A comprehensive review on its physicochemical and functional properties , FOOD HYDROCOLLOIDS , 2018 ; 78 : 92 - 99
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- Mohammad Nejatian,Soleiman Abbasi*,Rasoul Kadkhodaee , Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels , LANGMUIR , 2018 ; 34 (38) : 11433 - 11441
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- Fatemeh Sadat Mostafavi*,Rasoul Kadkhodaee , Effect of Locust Bean Gum Based Edible Coating on the Quality of Sweet Cherry (Prunusavium L. cvs. Siah Mashhad) During Storage , Food Science and Technology , 2018 ; 15 (83) : 169 - 181
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- Alireza Mehregan Nikoo,Rasoul Kadkhodaee*,Behrouz Ghorani,Hussam Razzaq,Nick Tucker , Electrospray-assisted encapsulation of caffeine in alginate microhydrogels , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2018 ; 116 : 208 - 216
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- Zahra Aghaei,Bahareh Emadzadeh*,Behrouz Ghorani,Rasoul Kadkhodaee , Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage , Food and Bioprocess Technology , 2018 ; 11 (5) : 1087 - 1095
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- Davood Zaeim,Mahboobe Sarabi-Jamab,Behrouz Ghorani*,Rasoul Kadkhodaee,Hans Tromp , Electrospray-assisted drying of live probiotics in acacia gum microparticles matrix , CARBOHYDRATE POLYMERS , 2018 ; 183 : 183 - 191
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- Farzad Sadeghi,Rasoul Kadkhodaee*,Bahareh Emadzadeh,Glyn Owen Phillips , Phase behavior, rheological characteristics, and microstructure of sodium caseinate- perisan gum systems , CARBOHYDRATE POLYMERS , 2018 ; 179 : 71 - 78
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- Amir Jajarmi,Bahareh Emadzadeh*,Rasoul Kadkhodaee , Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel , Iranian Food Science and Technology Research Journal , 2017 ; 14 (4) : 543 - 559
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- Ali Alehosseini,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee,Saowakon Wongsasulak , Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles , Innovative Food Technologies , 2017 ; 4 (16) : 31 - 43
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- Hoda Khalesi,Bahareh Emadzadeh*,Rasoul Kadkhodaee,Yapeng Fang , Effects of Biopolymer Ratio and Heat treatment on the Complex Formation between Whey Protein Isolate and Soluble Fraction of Persian Gum , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2017 ; 38 (9) : 1234 - 1241
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- Farzad Sadeghi,Rasoul Kadkhodaee*,Bahareh Emadzadeh , Study of phase behavior and rheological properties of sodium caseinate mixed - Wheat starch , Innovation in food science and technology , 2017 ; 9 (3) : 63 - 72
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- Fatemeh Sadat Mostafavi*,Rasoul Kadkhodaee,Bahareh Emadzadeh,Arash Koocheki , Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums , Food Science and Technology , 2017 ; 14 (63) : 129 - 141
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- Hoda Khalesi,Bahareh Emadzadeh*,Rasoul Kadkhodaee , Effect of Persian Gum on Whey Protein Concentrate Cold Set Gel at Neutral and Acidic Condition , Innovative Food Technologies , 2017 ; 5 (17) : 1 - 12
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- Bibi Marzieh Razavizadeh*,zeynab Zaferani,Rasoul Kadkhodaee , Study of Modified Starch Type and Carbon Dioxide Pressure on Some Characteristics of Determining the Stability of Flavored Beverage Emulsion , Food Science and Technology , 2017 ; 14 (73) : 265 - 277
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- Alireza Mehregan Nikoo,Rasoul Kadkhodaee*,Behrouz Ghorani , Niosome and liposome loaded calcium alginate microhydrogels for encapsulation and sustainable release of hydrophilic low molecular weight compounds , Innovative Food Technologies , 2017 ; 4 (15) : 11 - 24
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- Davood Zaeim,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee,Hans Tromp , Electrospray assisted fabrication of hydrogel microcapsules by single- and double-stage procedures for encapsulation of probiotics , FOOD AND BIOPRODUCTS PROCESSING , 2017 ; 102 : 250 - 259
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- Behrouz Ghorani*,Rasoul Kadkhodaee,Bahareh Emadzadeh,Alireza Sadeghian , Optimisation and Evaluation of Saffron Extraction Conditions in the Binary and Ternary Solvent Systems , Journal of Food Technology and Nutrition , 2017 ; 14 (2) : 63 - 76
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- Behrouz Ghorani*,Rasoul Kadkhodaee,Ali Alehosseini , The Effect of Biopolymer Type, Temperature and Relative Humidity on the Physicochemical Characteristics and Stability of Microencapsulated Bioactive Compounds of Saffron , Food Science and Technology , 2017 ; 14 (64) : 127 - 142
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- نسیم رئوفی*,Rasoul Kadkhodaee*,Glyn Owen Phillips,Yapeng Fang,Masoud Najaf Najafi , characterisation of whey protein isolate-gum tragacanth electrostatic interaction in aqueous solutions , international journal of food science and technology , 2016 ; 51 (5) : 1220 - 1227
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- Zahra Aghaei,Bahareh Emadzadeh*,Behrouz Ghorani,Rasoul Kadkhodaee , Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator , Innovative Food Technologies , 2016 ; 4 (14) : 55 - 66
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- Hoda Khalesi,Rasoul Kadkhodaee,Bahareh Emadzadeh* , Effect of Persian gum and heat treatment on the characteristics of whey protein concentrate stabilized emulsion , Innovative Food Technologies , 2016 ; 4 (13) : 103 - 119
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- Hoda Khalesi*,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang , Whey protein isolate-Persian gum interaction at neutral pH , FOOD HYDROCOLLOIDS , 2016 ; 59 : 45 - 49
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- Yury Kodatsky*,Oksana Kliukina,Nataliia Nepovinnykh,Nataliia Ptichkina,Sergei Lvovich,Samira Yeganehzad,Rasoul Kadkhodaee , Study of the Viscoelastic Properties and Water Activity in the Marshmallow, Based on Polysaccharides of Plant and Microbial Origin , Food processing Industry , 2016 ; 4 (4) : 30 - 33
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- Alireza Mehregan Nikoo,Rasoul Kadkhodaee*,Behrouz Ghorani,Hussam Razzaq,Nick Tucker , Controlling the morphology and material characteristics of electrospray generated calcium alginate microhydrogels , JOURNAL OF MICROENCAPSULATION , 2016 ; 33 (7) : 605 - 612
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- Pegah Darjani*,Marzieh Hosseininezhad,Hadi Shoorideh,Mohammad Abdollahian Noghabi,Rasoul Kadkhodaee,Ahmad Balandari,Elnaz Milani , Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) , Research and Innovation in Food Science and Technology , 2016 ; 4 (4) : 343 - 354
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- Pegah Darjani*,Marzieh Hosseininezhad*,Rasoul Kadkhodaee,Elnaz Milani , Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions , LWT-FOOD SCIENCE AND TECHNOLOGY , 2016 ; 73 : 162 - 167
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- Pegah Darjani*,Marzieh Hosseininezhad,Rasoul Kadkhodaee,Elnaz Milani,Ahmad Balandari , Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants , Research and Innovation in Food Science and Technology , 2016 ; 4 (3) : 247 - 256
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- Fatemeh Sadat Mostafavi*,Rasoul Kadkhodaee,Bahareh Emadzadeh,Arash Koocheki , Preparation and characterization of tragacanth-locust bean gum edible blend films , Carbohydrate Polymers , 2016 ; 139 : 20 - 27
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- Alireza Mehregan Nikoo*,Rasoul Kadkhodaee,Behrouz Ghorani,Hussam Razzaq,Nick Tucker , Control of swelling and release rate of electrospray fabricated calcium alginate microparticles by freeze-thaw cycles , Food Science and Technology , 2015 ; 13 (1) : 37 - 49
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- Alireza Mehregan Nikoo,Rasoul Kadkhodaee,Behrouz Ghorani,Hussam Razzaq,Nick Tucker , Electrohydrodynamic Atomization Assisted Encapsulation of Bioactive Compounds , MOJ Food Processing & Technology , 2015 ; 1 (2) : 37 - 38
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- Bibi Marzieh Razavizadeh,Rasoul Kadkhodaee,zeynab Zaferani , Extraction and encapsulation of capsaicinoids of red pepper oleoresin , Research and Innovation in Food Science and Technology , 2015 ; 4 (3) : 219 - 232
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- Akram Arianfar,Fakhri Shahidi,Rasoul Kadkhodaee,Mahdi Varidi , Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties , Iranian Food Science and Technology Research Journal , 2015 ; 11 (4) : 285 - 295
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- Asieh Alipour,Arash Koocheki,Rasoul Kadkhodaee,Mahdi Varidi , The effect of Alyssum homolocarpum seed gum–whey protein concentrate on stability of oil–in–water emulsion , Food Science and Technology , 2015 ; 12 (48) : 163 - 174
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- Jalal Mohammadzadeh,Farideh Tabatabaee,Seyed Ali Mortazavi,Rasoul Kadkhodaee,Arash Koocheki , Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast , Research and Innovation in Food Science and Technology , 2015 ; 3 (4) : 331 - 346
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- Jalal Mohammadzadeh,Farideh Tabatabaee,Seyed Ali Mortazavi,Rasoul Kadkhodaee,Arash Koocheki , Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder , Research and Innovation in Food Science and Technology , 2014 ; 3 (3) : 211 - 226
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- Hanieh Mohammadzadeh,Arash Koocheki,Rasoul Kadkhodaee,Seyed Mohammad Ali Razavi , Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum , Food Research International , 2013 ; : 312 - 318
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- Hanie Ghafourian Nasiri,Mohammad Taghi Hamed Mosavian,Rasoul Kadkhodaee,جواد سرگلزایی , Modeling of Oil-Water Emulsion Seperation in Ultrasound Standing Wave Field by Neural Network , Journal of Dispersion Science and Technology , 2013 ; : -
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- Hanie Ghafourian Nasiri,Mohammad Taghi Hamed Mosavian,Rasoul Kadkhodaee , Demulsification of gas oil/water emulsion via high-intensity ultrasonic standing wave , Journal of Dispersion Science and Technology , 2013 ; : 438 - 489
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- Marjan Soleimanpour,Arash Koocheki,Rasoul Kadkhodaee , Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum , Food Research International , 2013 ; (1) : 457 - 466
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- Alireza Sadeghian,Rasoul Kadkhodaee,Reza Farhoosh,Arash Koocheki,Masoud Najaf Najafi , Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion , Research and Innovation in Food Science and Technology , 2013 ; 2 (2) : 139 - 152
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- Hanie Ghafourian Nasiri,Mohammad Taghi Hamed Mosavian,Rasoul Kadkhodaee , Separation of Stable Crude Oil Emulsion in the High Intensity Ultrasonic Standing Wave Field Combined with pH Adjustment and Chemical Methods , Journal of Separation Science and Engineering , 2012 ; 4 (1) : 25 - 34
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- Hanie Ghafourian Nasiri,Rasoul Kadkhodaee,Mohammad Taghi Hamed Mosavian , Flocculation and separation of oil droplets in ultrasonic standing wave field , separation science and technology , 2012 ; (13) : -
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- Shadi Basiri,Fakhri Shahidi,Rasoul Kadkhodaee,Reza Farhoosh , An investigation on the effect of ultrasound waves and pretreatment methods on the extraction of oil from pomegranate seeds , Food Science and Technology , 2011 ; 8 (31) : 115 - 122
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- Masoud Najaf Najafi,Rasoul Kadkhodaee , - , Iranian Food Science and Technology Research Journal , 2011 ; 7 (3) : 210 - 217
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- Arash Koocheki,Rasoul Kadkhodaee , Effect of Alyssum homolocarpum seed gum, tween 80 and NaCl on droplets characteristics, olow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions , FOOD HYDROCOLLOIDS , 2011 ; 25 (5) : 1149 - 1157
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- Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , Effect of drying process wall material on the properties of encapsulated cardamom oil , Food biophysics , 2011 ; (6) : 68 - 76
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- Elnaz Milani,Hashem Pourazarang,Rasoul Kadkhodaee,Hanne Vakilian,Shahrzad Vatankhah , Evaluation of Ultrasonic Application for Inulin Extraction from Helianthus Tuberosus & Optimization of Extraction Conditions Using Response Surface Methodology (RSM) , Iranian Food Science and Technology Research Journal , 2010 ; 6 (2) : 113 - 120
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- Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , Factors Influencing Formation and Properties of Nanoemulsion Stabilized by Sodium aseinate and Tween 80 , Iranian Food Science and Technology Research Journal , 2010 ; 6 (1) : 9 - 16
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- Rasoul Kadkhodaee,Malcolm.J.W. , Ultrasonic inactivation of Bacillus α-amylase I. effect of gas content and emitting face of probe , Ultrasonics Sonochemistry , 2008 ; (15) : 133 - 142
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- Rashid Safari,Reza Valizadeh,Rasoul Kadkhodaee,Abolmansour Tahmasebi,Abbas Ali Naserian,عین اله عبدی قزلچه , Effect of microencapsulated fish oil on blood metabolites and rumen fatty acids in Sannan Lactating dairy goat , Iranian Journal of Animal Science Research ; (3) : -
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- Shadi Basiri,Fakhri Shahidi,Reza Farhoosh,Rasoul Kadkhodaee , تعیین خواص فیزیکوشیمیایی و حرارتی روغن استخراج شده از هسته انار منطقه سبزوار , نوآوری در علوم و فناوری غذایی ; : -
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- نفیسه واحدی,Mostafa Mazaheri Tehrani,Seyed Mohammad Ali Razavi,Rasoul Kadkhodaee , Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) , Iranian Food Science and Technology Research Journal ; : -
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- Marjan Soleimanpour,Rasoul Kadkhodaee,Arash Koocheki,Seyed Mohammad Ali Razavi , Effect of Qodumeh Shahri Seed Gum on Physical Properties of Corn-oil in Water Emulsion Prepared by High Intensity Ultrasound , Iranian Food Science and Technology Research Journal ; : -
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- Hanie Ghafourian Nasiri,Mohammad Taghi Hamed Mosavian,Rasoul Kadkhodaee , Possibility of Using High Intensity Ultrasonic Wave for Crude Oil Emulsion Separation , Shimi va Mohandesi Shimi Iran ; (3) : 45 - 57
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- Elnaz Milani,Rasoul Kadkhodaee,Gholamali Golimovahhed,Fereshteh Hosseini , - , فصلنامه گیاهان دارویی ; (9) : 68 - 76
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- Rashid Safari,Reza Valizadeh,Rasoul Kadkhodaee,Narjes Alamolhodaei,Abolmansour Tahmasebi,Abbas Ali Naserian , Resistance of Microencapsulated Fish Oil in the Rumen and Its Effect on Gas Production and Rumen Degradability , Iranian Journal of Animal Science Research ; : -
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- Marjan Soleimanpour,Arash Koocheki,Rasoul Kadkhodaee , Effect of Lepidium perfoliatum seed gum addtion on whey protein concentrate stabilized emulsions stored at cold and ambient temperature , Food Hydrocolloids ; : -
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- Rasoul Kadkhodaee,Masoud Najaf Najafi , - , Iranian Food Science and Technology Research Journal ; (4) : -
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- Elnaz Milani,Rasoul Kadkhodaee,Fereshteh Hosseini,Gholamali Golimovahhed , - , Iranian Journal of Nutrition Sciences & Food Technology ; (1) : -
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- Rasoul Kadkhodaee , Ultrasonic inactivation of Bacillus a-amylase II. Effect of amplilude , Ultrasonics Son chemistry ; : -
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- Rasoul Kadkhodaee,Abbas Hemmati Kakhki , Ulterasonic exteraction of active compound from saffron , Acta Hort.739/ISHS 2007-P.417-421 ; : -
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- Arash Koocheki,Rasoul Kadkhodaee,Seyed Ali Mortazavi,Fakhri Shahidi,Alireza Taherian , Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound , Food Hydrocolloids ; : -
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- Neda Mehmandoost,Rasoul Kadkhodaee,Mohammad Taghi Hamed Mosavian , - , Food Science and Technology ; (29) : 101 -
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