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 Engineering
Influence of k-Carrageenan on whey protein isolate cold-set emulsion filled gel: A rheological and mechanical study

Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi

Articles in Press, Accepted Manuscript, Available Online from 02 July 2023

https://doi.org/10.22067/ifstrj.2023.81976.1251

Abstract
  Introduction: Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. They can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient ...  Read More

Food Technology
Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei)

Soheyl Reyhani Poul; Sakineh Yeganeh

Volume 18, Issue 1 , March and April 2022, , Pages 140-150

https://doi.org/10.22067/ifstrj.2021.67977.1003

Abstract
  Introduction: Shrimps are highly sensitive to oxidation at refrigerator temperature. On the other hand, storage of shrimp in freezing conditions leads to a decrease in product quality after thawing. It should be noted that shrimp oxidation also occurs in freezing conditions, but the oxidation rate in ...  Read More

Food Technology
Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample

Zahra Kholoosi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 17, Issue 4 , September and October 2021, , Pages 437-449

https://doi.org/10.22067/ifstrj.v17i4.86853

Abstract
  Introduction: Proteins and polysaccharides are natural biopolymers that consider among the most widely used hydrocolloids in the food industry (Gaonkar and McPherson 2006) Which are often used simultaneously to improve functional properties. In electrostatic interaction, positively charged proteins with ...  Read More

Vitamin protection by Alginate-Whey Protein Micro Gel (AL-WPC MG) as a novel microcapsule against gastrointestinal condition; case study: B-complex vitamins.

Mohsen Zandi

Volume 16, Issue 3 , July and August 2020, , Pages 37-50

https://doi.org/10.22067/ifstrj.v16i3.79215

Abstract
  The aim of the current research was to identify and develop an ideal delivery system in order to protect the vitamin from gastrointestinal conditions. For this purpose, vitamin loaded Alginate-Whey protein micro gels (AL-WPC MGs) developed as a biopolymer carrier. This microcapsule was examined in terms ...  Read More

Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil

Sanaz Ghassemi; Seyed Mahdi Jafari; Morteza Khomeiri; Elham Assadpour

Volume 14, Issue 5 , November and December 2018, , Pages 929-943

https://doi.org/10.22067/ifstrj.v1396i0.62600

Abstract
  Orange peel oil,a widely used industrial flavoring, is volatile and chemically unstable in the presence of air, light, moisture and high temperatures. Biopolymer Nano complexes, a bunch of Nano carriers, are produced between groups of charged polysaccharides and proteins with the use of electrostatic ...  Read More

Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum

Samira Abbaspour Monjezi; Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Arash Koocheki

Volume 14, Issue 4 , September and October 2018, , Pages 657-670

https://doi.org/10.22067/ifstrj.v1396i0.64251

Abstract
  Introduction: Nowadays, consumers prefer foods produced without synthetic preservatives. These chemical preservatives have been gradually replaced by natural preservatives in formulation of edible films and coating. Since, edible films can be applied as carriers of antimicrobial agents, so, these aforementioned ...  Read More

The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots

Meysam Abediyan; Seyed Hamidreza Ziaolhagh; Ali Najafi

Volume 14, Issue 2 , May and June 2018, , Pages 307-320

https://doi.org/10.22067/ifstrj.v0i0.57472

Abstract
  Introduction. Apricot is a soft fruit that normally does not have any resistance to transportation and storage conditions. In addition, apricots are climacteric fruits, produces high levels of ethylene during ripening process and have a high respiration rate. For this reason, they are very susceptible ...  Read More