Items where Author is "Amid, Bahareh Tabatabaee"

Cheong, Kok Whye and Mirhosseini, Seyed Hamed and Amid, Bahareh Tabatabaee and Sheikh Abdul Hamid, Nazimah and Tan, Chin Ping (2018) The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach. Journal of Dispersion Science and Technology, 39 (7). pp. 934-942. ISSN 0193-2691; ESSN: 1532-2351

Hedayatnia, Simin and Mirhosseini, Hamed and Amid, Bahareh Tabatabaee and Sarker, Md. Zaidul Islam and Velickovska, Sanja Kostadinovic and Karim, Roselina (2016) Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer. LWT - Food Science and Technology, 72. pp. 330-342. ISSN 0023-6438

Tamnak, Sahar and Mirhosseini, Hamed and Tan, Chin Ping and Amid, Bahareh Tabatabaee and Kazemi, Milad and Hedayatnia, Simin (2016) Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80. Food Hydrocolloids, 61 (12). pp. 599-608. ISSN 0268-005X; ESSN: 1873-7137

Shekarforoush, Elhamalsadat and Mirhosseini, Hamed and Amid, Bahareh Tabatabaee and Mohd Ghazali, Hasanah and Syed Muhammad, Sharifah Kharidah and Sarker, Md. Zaidul Islam and Paykary, Maryam (2016) Rheological properties and emulsifying activity of gum karaya (Sterculia urens) in aqueous system and oil in water emulsion: heat treatment and microwave modification. International Journal of Food Properties, 19 (3). pp. 662-679. ISSN 1094-2912; ESSN: 1532-2386

Amid, Bahareh Tabatabaee and Mirhosseini, Hamed (2014) Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process. Colloids and Surfaces B: Biointerfaces, 113. pp. 107-114. ISSN 0927-7765; ESSN:1873-4367