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Somayeh Taghian Dinani

Islamic Azad University

H指数:27

被引数:1,666

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Quality Properties of Dried Banana Slices with Carboxymethyl Cellulose Coating Ultrasonic Pretreatments

超声波预处理和羧甲基纤维素涂层对干燥香蕉片品质特性的影响

IF5.1

2026-03-030

OAAI

Brewers' spent grain proteins: The extraction method determines the functional properties

酿酒商的废谷物蛋白: 提取方法决定了功能特性

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-06-015

OAAI

The emulsifying performance of brewers' spent grains treated by colloid milling

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-01-013

OAAI

How fractionation procedure of mung bean protein affects transglutaminase crosslinking

FOOD HYDROCOLLOIDS

IF12.4

2023-12-015

OA

Improving the quality of gluten-free plant-based meat analogs based on soy protein isolate with insoluble soy fibers and low acyl gellan gum

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-11-077

OA

An in-depth analysis of initial processing steps in the extraction of proteins from tomato (Solanum lycopersicum) leaves

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-07-019

OAAI

Influence of processing temperature on quality attributes of meat analogues fortified with L-cysteine

加工温度对L-半胱氨酸强化肉类似物品质的影响

FOOD HYDROCOLLOIDS

IF12.4

2023-04-0118

OA

The role of plant age and leaf position on protein extraction and phenolic compounds removal from tomato (Solanum lycopersicum) leaves using food-grade solvents

IF9.8

2023-04-0119

OA

Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein-wheat gluten blend

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-03-3113

OA

Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends

FOOD HYDROCOLLOIDS

IF12.4

2023-03-0124

OA

Investigation potential of hydrocolloids in meat analogue preparation

FOOD HYDROCOLLOIDS

IF12.4

2023-02-0139

OA

Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products

增强植物性肉类替代品的质地特性: 水胶体和盐对大豆蛋白产品的影响

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2023-01-0119

OAAI

Effect of L-cysteine and L-ascorbic acid addition on properties of meat analogues

FOOD HYDROCOLLOIDS

IF12.4

2023-01-0125

OA

Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-06-0136

OAAI

Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-03-2518

PRE

Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review

从果蔬副产品中提取增值成分面临的挑战与对策

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-03-1124

OA

Effect of heating by solid-state microwave technology at fixed frequencies or by frequency sweep loops on heating profiles in model food samples

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2021-05-0134

PREAI

Assessment of uniformity of microwave-based heating profiles generated by solid-state and magnetron systems using various shapes of test samples

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2020-11-0127

PREAI

Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-07-0138

PREAI

Influences of electrohydrodynamic time and voltage on extraction of phenolic compounds from orange pomace

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-0122

PREAI