logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
S

Samira Yeganehzad

technical university of darmstadt

19H指数
83论文数
1.0K被引数
收录论文 13
发表时间
logo
Structure-Function Effect of Heat Treatment on the Interfacial and Foaming Properties of Mixed Whey Protein Isolate/Persian Gum (Amygdalus scoparia Spach) Solutions热处理对混合乳清蛋白分离物/波斯胶（Amygdalus scoparia Spach）溶液界面和起泡性质的结构-功能效应
errColloids and Interfaces
IF3.2
err2025-12-22
err1
errOAAI
errMohammadi, Elham Ommat; Yeganehzad, Samira; von Klitzing, Regine; Miller, Reinhard; Schneck, Emanuel
err分享
err收藏
Numerical simulation and experimental validation of the oleogel formation from grape seed oil and beeswax
errSCIENTIFIC REPORTS
IF3.9
err2025-01-07
err1
errOAAI
errGhorghi, Zohreh Baratian; Faezian, Ali; Yeganehzad, Samira; Hesarinejad, Mohammad Ali; Darani, Alireza Sheikhi; Fidaleo, Marcello; Tighchi, Hashem Ahmadi
err分享
err收藏
Exploring the performance and biodegradability of Edible Biopolymer blends incorporating Pistacia atlantica subsp. Mutica Gum and Plasticized Poly(lactic acid)
errSCIENTIFIC REPORTS
IF3.9
err2024-10-27
err0
errOAAI
errKaveh, Mona; Yeganehzad, Samira; Hesarinejad, Mohammad Ali; Kiumarsi, Maryam
err分享
err收藏
Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation
errFOOD HYDROCOLLOIDS
IF12.4
err2023-07-01
err27
PREAI
errGhorghi, Zohreh Baratian; Yeganehzad, Samira; Hesarinejad, Mohammad Ali; Faezian, Ali; Kutsenkova, Vasilissa; Gao, Zhiming; Nishinari, Katsuyoshi; Nepovinnykh, Nataliia
err分享
err收藏
Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology
errFOOD SCIENCE & NUTRITION
IF3.8
err2021-01-10
err4
errOAAI
errHosseini, Abdul Fateh; Mazaheri-Tehrani, Mostafa; Yeganehzad, Samira; Razavi, Seyed Mohammad Ali
err分享
err收藏
Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate基于无花果 (Ficus carica L.) 涂有无糖巧克力的新型功能性水果零食的配方，开发和表征
errHELIYON
IF3.6
err2020-07-01
err13
errOAAI
errYeganehzad, Samira; Kiumarsi, Maryam; Nadali, Narjes; Ashkezary, Mansour Rabie
err分享
err收藏
Optimization of pulsed electric field conditions for sugar extraction from carrots
errFOOD SCIENCE & NUTRITION
IF3.8
err2020-03-04
err12
errOAAI
errDastangoo, Samere; Mosavian, Mohammad Taghi Hamed; Yeganehzad, Samira
err分享
err收藏
Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum
errCARBOHYDRATE POLYMERS
IF12.5
err2020-03-01
err43
PREAI
errMousavi, Seyyed Mohammad Reza; Rafe, Ali; Yeganehzad, Samira
err分享
err收藏
Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time-intensity analysis and HS-GC/MS spectrometry
errFOOD SCIENCE & NUTRITION
IF3.8
err2020-01-09
err12
errOAAI
errLotfabadi, Shahrzad Vatankhah; Mortazavi, Seyyed Ali; Yeganehzad, Samira
err分享
err收藏
Study on foaming, rheological and thermal properties of gelatin-free marshmallow
errFOOD HYDROCOLLOIDS
IF12.4
err2019-08-01
err38
PREAI
errMardani, Marieh; Yeganehzad, Samira; Ptichkina, Nataliia; Kodatsky, Yury; Kliukina, Oksana; Nepovinnykh, Nataliia; Naji-Tabasi, Sara
err分享
err收藏
Optimization of textural characteristics of restructured pimiento strips by response surface methodology
errFOOD SCIENCE & NUTRITION
IF3.8
err2019-03-28
err3
errOAAI
errMousavi, Seyyed Mohammad Reza; Rafe, Ali; Yeganehzad, Samira
err分享
err收藏
Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers
errFOOD CHEMISTRY
IF9.8
err2019-03-01
err76
PREAI
errKiumarsi, Maryam; Shahbazi, Mahdiyar; Yeganehzad, Samira; Majchrzak, Dorota; Lieleg, Oliver; Winkeljann, Benjamin
err分享
err收藏
A simplified model to describe drainage of egg white powder foam containing additives
errCHEMICAL ENGINEERING SCIENCE
IF4.3
err2019-02-01
err13
PREAI
errFaezian, Ali; Yeganehzad, Samira; Tighchi, Hashem Ahmadi
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
K
Katsuyoshi Nishinari
H 指数: 82 · 论文数: 617
R
R. Miller
H 指数: 81 · 论文数: 1.2K
S
Seyed Ali Mortazavi
H 指数: 49 · 论文数: 406
O
Oliver Lieleg
H 指数: 45 · 论文数: 186
E
Emanuel Schneck
H 指数: 33 · 论文数: 178
查看更多