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M

Mohebbat Mohebbi

Ferdowsi University of Mashhad

43H指数
244论文数
6.0K被引数
收录论文 79
发表时间
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Fabrication of monoglyceride-whey protein isolate bigel-based foamed emulsions: A novel template for solid fat replacement in muffins单甘酯-乳清蛋白分离物基bigel泡沫乳液的制备：一种用于蛋糕中固体脂肪替代的新型模板
errLWT
IF0
err2025-12-11
err0
errOAAI
errMohammad Reza Salahi; Mohebbat Mohebbi
err分享
err收藏
An Unsupervised Feature Selection Algorithm for Image Processing-based Quality Evaluation of Wheat Bran Enriched Bread一种用于基于图像处理的小麦麸皮强化面包质量评价的无监督特征选择算法
errJournal of Food Composition and Analysis
IF4.6
err2025-11-28
err0
PREAI
errParisa Parsa; Pooya Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi
err分享
err收藏
Texture–acoustic, structural, and functional analysis of whole soy flour–corn extruded snacks under alkaline treatment碱性处理下全大豆粉-玉米挤压膨化小食的质地-声学、结构和功能分析
errApplied Food Research
IF6.2
err2025-11-05
err0
errOAAI
errSeyedeh-Zohreh Hoseini-Yazdi; Mostafa Mazaheri Tehrani; Mohammad Hossein Haddad Khodaparast; Mohebbat Mohebbi
err分享
err收藏
Investigating the effect of three different types and concentrations of plasticizers on physico-mechanical properties of pullulan food-packaging films研究三种不同类型和浓度的增塑剂对普鲁兰菌多糖食品包装膜物理机械性能的影响
errFood Packaging and Shelf Life
IF10.6
err2025-08-06
err0
PREAI
errGhazal Zamanidehyaghoubi; Fakhri Shahidi; Mohammad Reza Edalatian Dovom; Mohebbat Mohebbi; Sahar Roshanak
err分享
err收藏
Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-02-01
err0
errOAAI
errGhaitaranpour, Arash; Mohebbi, Mohebbat; Koocheki, Arash; Ngadi, Michael O.
err分享
err收藏
An innovative agent-based technique for determination of tortuosity in porous materials - Case study: bread and bread dough
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errGhaitaranpour, Arash; Mohebbi, Mohebbat; Koocheki, Arash
err分享
err收藏
Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and sensory perception in the human mouth
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-12-01
err0
PREAI
errSalahi, Mohammad Reza; Mohebbi, Mohebbat; Razavi, Seyed Mohammad Ali
err分享
err收藏
Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol
errFOOD HYDROCOLLOIDS
IF12.4
err2024-09-01
err0
PREAI
errSalahi, Mohammad Reza; Mohebbi, Mohebbat; Razavi, Seyed Mohammad Ali
err分享
err收藏
Enhancing curcumin nanoparticle synthesis through wet-milling: Comparative analysis of physico-chemical and antimicrobial properties of nano-curcumin with micro-curcumin
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-08-01
err2
errOAAI
errZamanidehyaghoubi, Ghazal; Shahidi, Fakhri; Dovom, Mohammad Reza Edalatian; Mohebbi, Mohebbat; Roshanak, Sahar
err分享
err收藏
Effects of coating formulation on structural changes of turkey nugget during frying: MRI evaluation
errfuture foods
IF7.2
err2024-06-01
err3
errOAAI
errGhaitaranpour, Arash; Mohebbi, Mohebbat; Oleyaei, Seyed Amir
err分享
err收藏
Simulation of bread baking with a conceptual agent-based model: An approach to study the effect of proofing time on baking behavior
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-05-01
err3
PREAI
errGhaitaranpour, Arash; Koocheki, Arash; Mohebbi, Mohebbat
err分享
err收藏
Effect of Lepidium perfoliatum seed gum - Oleic acid emulsion coating on osmotic dehydration and subsequent air-drying of apple cubes
errPROGRESS IN ORGANIC COATINGS
IF7.3
err2024-01-01
err6
PREAI
errMohammadkhani, Maryam; Koocheki, Arash; Mohebbi, Mohebbat
err分享
err收藏
Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2024-01-01
err1
errOAAI
errGhaitaranpour, Arash; Koocheki, Arash; Mohebbi, Mohebbat
err分享
err收藏
Impact of Lallemantia royleana seed mucilage on the physicochemical, textural, rheological, and in-mouth breakdown behavior properties of cold-set whey protein isolate emulsion-filled gel
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-01-01
err5
errOAAI
errSalahi, Mohammad Reza; Razavi, Seyed Mohammad Ali; Mohebbi, Mohebbat
err分享
err收藏
The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture
errHELIYON
IF3.6
err2024-01-01
err6
errOAAI
errRazi, Saeed Mirarab; Mohebbi, Mohebbat; Mirzababaee, Seyyed Mahdi; Hesarinejad, Mohammad Ali; Movahed, Mohammad Khalilian
err分享
err收藏
Sugar-free aerated chocolate: Production, investigation of bubble features using X-ray computed tomography and image processing
errJOURNAL OF FOOD SCIENCE
IF3.4
err2023-12-11
err1
PREAI
errSarfarazi, Messiah; Mohebbi, Mohebbat; Saadatmand-Tarzjan, Mahdi; Mirshahi, Ali
err分享
err收藏
Electrochemical sensor based on EDTA-functionalized polyorthophenylene diamine g-C3N4 nanocomposite for determination of melamine in milk
errJOURNAL OF ELECTROANALYTICAL CHEMISTRY
IF4.1
err2023-10-01
err6
PREAI
errMohebbi, M.; Ghanbari, Kh.; Nejabati, F.
err分享
err收藏
Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsions
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-09-01
err3
errOAAI
errPasban, Atena; Mohebbi, Mohebbat; Mousavi, Seyedeh Fatemeh; Rezaei, Atefe; Khalilian-Movahhed, Mohammad; Mozafarpour, Rassoul
err分享
err收藏
Enhancing saltiness perception by chemosensory interaction: an fMRI study
errSCIENTIFIC REPORTS
IF3.9
err2023-07-10
err3
errOAAI
errFaridi Esfanjani, Afshin; Mohebbi, Mohebbat
err分享
err收藏
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2023-04-28
err4
PREAI
errKhalilian-Movahhed, Mohammad; Mohebbi, Mohebbat; Tournier, Carole; Sinding, Charlotte
err分享
err收藏

研究方向

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