- Mojdeh Sarraf,Adel Beigbabaei*,Sara Naji tabasi* , Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study , Food science & nutrition , 2024 ; : -
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- Mojdeh Sarraf,Sara Naji tabasi*,Adel Beigbabaei,José E Moros,M. Carmen Sánchez,José M Franco,Adrián Tenorio-Alfonso , Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum , Food science & nutrition , 2023 ; : 1 - 13
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- Mojdeh Sarraf,Sara Naji tabasi*,Adel Beigbabaei , Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum , Food science & nutrition , 2021 ; 9 (12) : 6728 - 6736
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- Mojdeh Sarraf,Adel Beigbabaei,Sara Naji tabasi* , Optimizing extraction of berberine and antioxidant compounds from barberry by maceration and pulsed electric field-assisted methods , Journal of Berry Research , 2021 ; 11 (1) : 133 - 149
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- Mojdeh Sarraf,Adel Beigbabaei*,Sara Naji tabasi , Application of QuEChERS method for extraction of functional compounds , SN Applied Sciences , 2020 ; 2 (11) : 1 - 6
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- Mostafa Shahidi Noghabi*,Razieh Niazmand,Mojdeh Sarraf,Mahnaz Shahidi Noghabi , Investigation of the effect of different types of emulsifiers on the water activity and stability of walnut butter during the shelf-life , Food Science and Technology , 2020 ; 17 (100) : 177 - 187
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- Mojdeh Sarraf,Adel Beigbabaei,Sara Naji tabasi* , Investigating functional properties of barberry species: an overview , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2019 ; 99 (12) : 5255 - 5269
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- Mostafa Shahidi Noghabi*,Razieh Niazmand,Mojdeh Sarraf,Mahnaz Shahidi Noghabi , Investigating effect of preservatives and antioxidant on the oxidative and microbial properties of walnut butter during the shelf-life , Research and Innovation in Food Science and Technology , 2019 ; 8 (2) : 151 - 164
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- Mostafa Shahidi Noghabi,Sara Naji tabasi*,Mojdeh Sarraf , Effect of emulsifier on rheological, textural and microstructure properties of walnut butter , Journal of Food Measurement and Characterization , 2019 ; 13 (1) : 785 - 792
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