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5 research outputs found
Introductory Chapter: Some New Aspects of Colloidal Systems in Foods
Author
Golkar Abdolkhalegh
Milani Jafar M.
Publication venue
'IntechOpen'
Publication date
25/02/2019
Field of study
Get PDF
IntechOpen
Crossref
The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic
Author
Abdolkhalegh Golkar
AOAC
+6 more
Fadavi G.
Farzaneh Aghili Dehnavi
Golkar A.
Lee P.-E.
Raoufi N.
Seyed Masoud Taghavi
Publication venue
'Informa UK Limited'
Publication date
Field of study
No full text
Crossref
Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH
Author
Abdolkhalegh Golkar
Ali Nasirpour
+6 more
McClements D.J.
Mina Sobhaninia
Mohammad Shahedi
Moon B.
Swaisgood H.E.
Walstra P.
Publication venue
'Informa UK Limited'
Publication date
Field of study
No full text
Crossref
Altering allergenicity of cow's milk by food processing for applications in infant formula
Author
Abdolkhalegh Golkar
Bu G.
+13 more
Cong Y.
Fisher R.
Jafar M. Milani
Kaddouri H.
Kurowski K.
Le T. T.
Meltretter J.
Monaci L.
Shabo Y.
Swar M. O.
Tammineedi C. V.
Todor Vasiljevic
Wróblewska B.
Publication venue
'Informa UK Limited'
Publication date
Field of study
No full text
Crossref
Fabrication of whey proteins aggregates by controlled heat treatment and pH: Factors affecting aggregate size
Author
Abdolkhalegh Golkar
Ali Nasirpour
+41 more
Alting
Alting
Bauer
Bench
Britten
Bryant
Cairoli
Cavallieri
Croguennec
Dannenberg
Dissanayake
Donato
Giroux
Gottschalk
Havea
Hoffmann
Jones
Kananen
Kontopidis
Manderson
Mangino
McSweeney
Mehalebi
Mina Sobhaninia
Mohammad Shahedi
Muhammad
Nicolai
Nicorescu
Ochenduszko
Peng
Qi
Queguiner
Rabiey
Rahaman
Ramakrishna
Sava
Simmons
Spiegel
Stephane Desobry
Taulier
Xu
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref