- Babak Mousavi,Sajjad Ghaderi*,Mohammad Ali Hesarinejad,Azizollah Pourmahmoudi , Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast , International Journal of Food Studies , 2021 ; 10 (2) : 322 - 333
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- Sajjad Ghaderi,Mostafa Mazaheri Tehrani*,Mohammad Ali Hesarinejad , Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks , Food science & nutrition , 2021 ; 9 (3) : 1289 - 1298
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- Sajjad Ghaderi*,Mohammad Ali Hesarinejad*,Elhamalsadat Shekarforoush,Seyyed Mahdi Mirzababaee,Farzad Karimpour , Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum , Food science & nutrition , 2020 ; 8 (10) : 5571 - 5579
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- Mohammad Ali Hesarinejad*,Elhamalsadat Shekarforoush,Farnaz Rezaiyan Attar,Sajjad Ghaderi , The dependency of rheological properties of Plantago lanceolata seed mucilage as a novel source of hydrocolloid on mono- and di-valent salts , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 147 : 1278 - 1284
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