Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Food Chemistry
Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum

Atena Modiri Dovom; Akram Arianfar; Sara Naji-Tabasi; Vahid Hakimzadeh

Articles in Press, Accepted Manuscript, Available Online from 28 February 2023


  Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective role in providing nutrients And it has the necessary energy for humans. dietary mayonnaise, The food product is semi-solid ...  Read More

Food Technology
Investigating the physicochemical properties of functional cheese sauce powder containing date kernel extract and whey powder

Vahid Hakimzadeh; Fatemeh Ghorbanpour; Hassan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 09 September 2023


  Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by adding useful compounds to food while maintaining its appearance improves properties of foods. Nowadays, due to the importance ...  Read More

Food Engineering
Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice

Mosatfa Soleymani; Vahid Hakimzadeh; Mostafa Shahidi Noghabi; Akram Arianfar

Volume 20, Issue 1 , March and April 2024, , Pages 63-74


  IntroductionAppropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effective and environmentally friendly processes can be used ...  Read More

Food Chemistry
Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade

Negar Soleimanpoor Tamam; Akram Arianfar; Vahid Hakimzadeh; Bahareh Emadzadeh

Volume 19, Issue 4 , September and October 2023, , Pages 463-476


  Introduction Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic and photography industries. Global gelatin ...  Read More

Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening

Raheleh Mahjoub; Vahid Hakimzadeh; Esmaeil Atayesalehi; Jamshid Farmani

Volume 17, Issue 1 , March and April 2021, , Pages 187-204


  Introduction: The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. ...  Read More

Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension

Arezoo Hashemnia; Vahid Hakimzadeh

Volume 15, Issue 4 , September and October 2019, , Pages 433-439


  Introduction: When the size of a material is reduced to the nanometer length scale, the electron properties and therefore its chemical properties change greatly. In nanoparticles such as gold and silver, the coherent oscillation of electrons in the conduction strip creates large surface electric fields ...  Read More

Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology

Samaneh Joodi Attar; Vahid Hakimzadeh; Hassan Rashidi

Volume 14, Issue 4 , September and October 2018, , Pages 645-655


  Introduction: Cheese is a dairy product that commonly used and has lots of variety in the world. Among the various types of cheese, UF cheese is attracting more consumers in Iran. The need to change the flavor and make a diversity in this product has been considered for long time. Since high fat foods ...  Read More