Mayonnaise main ingredients influence on its structure as an emulsion.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2108, doi. 10.1007/s13197-021-05133-1
- By:
- Publication type:
- Article
Works matching AU Taslikh, Musarreza
Results: 6
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2
Effect of Cold Plasma Treatment, Cross‐Linking, and Dual Modification on Corn Starch.
- Published in:
- Starch / Staerke, 2022, v. 74, n. 5/6, p. 1, doi. 10.1002/star.202200008
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- Publication type:
- Article
3
How do culinary practices affect acrylamide level and quality in schnitzels? A health risk assessment study among an Iranian university population.
- Published in:
- Journal of Food Measurement & Characterization, 2025, v. 19, n. 5, p. 3613, doi. 10.1007/s11694-025-03210-z
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- Publication type:
- Article
4
Correction to: Dual modification of normal corn starch by cross-linking and annealing: investigation of physicochemical, thermal, pasting, and morphological properties.
- Published in:
- 2023
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- Publication type:
- Correction Notice
5
Dual modification of normal corn starch by cross-linking and annealing: investigation of physicochemical, thermal, pasting, and morphological properties.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 3, p. 2719, doi. 10.1007/s11694-023-01813-y
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- Publication type:
- Article
6
Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 3, p. 346, doi. 10.1007/s12393-020-09235-y
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- Publication type:
- Article