Works by Alizadeh, Leyla

Results: 10

Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 5, p. 485, doi. 10.1002/aocs.12341

By:

Alizadeh, Leyla;
Abdolmaleki, Khadije;
Nayebzadeh, Kooshan;
Hosseini, Seyede Marzieh

Publication type:

Article

Potential Application of Hydrocolloid-Based Oleogel and Beeswax Oleogel as Partial Substitutes of Solid Fat in Margarine.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 23, p. 12136, doi. 10.3390/app122312136

By:

Abdolmaleki, Khadije;
Alizadeh, Leyla;
Nayebzadeh, Kooshan;
Baranowska, Hanna Maria;
Kowalczewski, Przemysław Łukasz;
Mousavi Khaneghah, Amin

Publication type:

Article

The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef.

Published in:

Food Technology & Biotechnology, 2017, v. 55, n. 1, p. 117, doi. 10.17113/ftb.55.01.17.4633

By:

Pilevar, Zahra;
Hosseini, Hedayat;
Hajimehdipoor, Homa;
Shahraz, Farzaneh;
Alizadeh, Leyla;
Khaneghah, Amin Mousavi;
Mahmoudzadeh, Maryam

Publication type:

Article

A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices.

Published in:

Journal of Food Science & Technology, 2016, v. 53, n. 1, p. 611, doi. 10.1007/s13197-015-2062-2

By:

Alizadeh, Leyla;
Nayebzadeh, Kooshan;
Mohammadi, Abdorreza

Publication type:

Article

Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 290, doi. 10.1111/jtxs.12469

By:

Abdolmaleki, Khadije;
Alizadeh, Leyla;
Nayebzadeh, Kooshan;
Hosseini, Seyede Marzieh;
Shahin, Reyhane

Publication type:

Article

Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability.

Published in:

Food Science & Biotechnology, 2020, v. 29, n. 12, p. 1685, doi. 10.1007/s10068-020-00836-1

By:

Abdolmaleki, Khadije;
Alizadeh, Leyla;
Hosseini, Seyede Marzieh;
Nayebzadeh, Kooshan

Publication type:

Article

Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi‐Based Sauces.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 4, p. 1, doi. 10.1002/fsn3.70174

By:

Mousavi, Seyede Golsa;
Alizadeh, Leyla;
Karami, Mostafa

Publication type:

Article

Quantitative real-time polymerase chain reaction analysis in herpes simplex virus keratitis with and without epithelial involvement.

Published in:

International Ophthalmology, 2021, v. 41, n. 5, p. 1807, doi. 10.1007/s10792-021-01741-0

By:

Mohammadpour, Mehrdad;
Alizadeh, Leyla;
Jabbarvand Behrouz, Mahmoud;
Khorrami-Nejad, Masoud

Publication type:

Article

Duration Dependent Effect of Static Stretching on Quadriceps and Hamstring Muscle Force.

Published in:

Sports (2075-4663), 2018, v. 6, n. 1, p. 24, doi. 10.3390/sports6010024

By:

Alizadeh Ebadi, Leyla;
Çetin, Ebru

Publication type:

Article

Temperature dependence of stability, steady and dynamic rheological properties of oil-in-water emulsions stabilized by gum tragacanth.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1627, doi. 10.1007/s11694-019-00079-7

By:

Abdolmaleki, Khadije;
Alizadeh, Leyla;
Nayebzadeh, Kooshan

Publication type:

Article