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Publications by Barat Ali ZY Khomeiri M

Rheological Behavior of Agharan Contains Different Concentrations of Whey Powder, Starch and Gum Arabic

Journal of Food Processing & Technology

English

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Effect of Gum Arabic on Distribution Behavior of Nanocellulose Fillers in Starch Film

Applied Nanoscience (Switzerland)

Electronic Engineering

Materials Science

Molecular Physics,

Theoretical Chemistry

English

Accelerated Storage and Shelf-Life of Whey Protein Concentrate and Gum Arabic Coated Solid Jaggery

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY

English

Whey Protein Microgel Particles as Stabilizers of Waxy Corn Starch + Locust Bean Gum Water-In-Water Emulsions

Food Hydrocolloids

Chemical Engineering

English

Electrospinning of Guar Gum/Corn Starch Blends

SOJ Materials Science & Engineering

English

Properties of Bio-Based Gum Arabic/Clay Aerogels

Industrial Crops and Products

English

The Quality Characteristics of Camel Sausage Formulated With Different Levels of Whey Protein Powder

International Journal of Environment, Agriculture and Biotechnology

English

Rheological Properties of Welan Gum in Aqueous Media.

Agricultural and Biological Chemistry

English

Climate Change, Sahel Savanna, Gum Arabic and Biotechnology

English

Preparation and Emulsifying Properties of Trace Elements Fortified Gum Arabic

Food Hydrocolloids

Chemical Engineering

English