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Mohammad Hojjatoleslamy
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Preparation and characterization of carvacrol loaded polyhydroxybutyrate nanoparticles by nanoprecipitation and dialysis methods
F Shakeri, S Shakeri, M Hojjatoleslami
Journal of Food Science 79 (4), N697-N705, 2014
522014
The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages
F Alaei, M Hojjatoleslamy, SM Hashemi Dehkordi
Food science & nutrition 6 (2), 512-519, 2018
472018
Influence of temperature, pH and salts on rheological properties of bitter almond gum
E Hosseini, HR Mozafari, M Hojjatoleslamy, E Rousta
Food Science and Technology 37, 437-443, 2017
432017
Preparation of fish oil microcapsules by complex coacervation of gelatin–gum arabic and their utilization for fortification of pomegranate juice
A Habibi, J Keramat, M Hojjatoleslamy, F Tamjidi
Journal of Food Process Engineering 40 (2), e12385, 2017
412017
The influence of fat substitution with κ‐carrageenan, konjac, and tragacanth on the textural properties of low‐fat sausage
M Atashkar, M Hojjatoleslamy, L Sedaghat Boroujeni
Food science & nutrition 6 (4), 1015-1022, 2018
402018
Surveying the effect of quince seed mucilage as a fat replacer on texture and physicochemical properties of semi fat set yoghurt
E Nikoofar, M Hojjatoleslami, MA Shariaty
Int. J. Farm. Alli. Sci 2 (20), 861-865, 2013
382013
Monitoring of Aflatoxin M1 in milk using a novel electrochemical aptasensor based on reduced graphene oxide and gold nanoparticles
SF Ahmadi, M Hojjatoleslamy, H Kiani, H Molavi
Food chemistry 373, 131321, 2022
352022
Surveying the effect of oat beta glucan as a fat replacer on rheological and physicochemical characteristics of non fat set yoghurt
E Nikoofar, M Hojjatoleslamy, A Shakerian, H Molavi, MA Shariaty
International Journal of Farming and Allied Sciences 2 (20), 861-865, 2013
332013
EFFECT OF APPLE POMACE POWDER ON RHEOLOGICAL PROPERTIES OF DOUGH AND SANGAK BREAD TEXTURE.
N Jannati, M Hojjatoleslamy, E Hosseini, HR Mozafari, M Siavoshi
Carpathian Journal of Food Science & Technology 10 (2), 2018
302018
Optimization low-fat and low cholesterol mayonnaise production by central composite design
HR Mozafari, E Hosseini, M Hojjatoleslamy, GH Mohebbi, N Jannati
Journal of food science and technology 54, 591-600, 2017
302017
Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization
S Shafiekhani, N Zamindar, M Hojatoleslami, D Toghraie
Journal of food science and technology 53, 2770-2778, 2016
282016
Evaluation effect of tragacanth gum on quality properties of sponge cake
A Hajmohammadi, J Keramat, M Hojjatoleslami, H Molavi
Iranian Journal of Food Science Technology 42 (11), 1-8, 2014
282014
Using Thymus carmanicus and Myrtus communis essential oils to enhance the physicochemical properties of potato chips
LS Boroujeni, M Hojjatoleslamy
Food Science & Nutrition 6 (4), 1006-1014, 2018
232018
Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat
S Bagheri Kakash, M Hojjatoleslamy, G Babaei, H Molavi
Food Science and Technology 39, 980-992, 2019
212019
The Effect of Psyllium seed gum as an edible coating and in comparison to Chitosan on the textural properties and color changes of Red Delicious Apple
S Banasaz, M Hojatoleslami, SH Razavi, E Hosseini, MA Shariaty
International Journal of Farming and Allied Sciences 2 (18), 651-657, 2013
212013
Physicochemical and sensory characteristics of sponge cake made with olive leaf
F Ataei, M Hojjatoleslamy
Journal of Food measurement and Characterization 11 (4), 2259-2264, 2017
202017
Effect of linseed (Linum usitatissimum L.) hydrocolloid as edible coating on decreasing oil absorption in potato chips during Deep-fat frying.
F Tabibloghmany, M Hojjatoleslamy, F Farhadian, E Ehsandoost
192013
The effect of adding Eleaagnus angustifolia powder to quality characteristics of burger’s bread
S Vatan Doust, MH Azizi, M Hojjat Eslami, H Molavi
Journal of food science and technology (Iran) 12 (49), 73-84, 2015
182015
Use of date syrup as a sweetener in non alcoholic beer: sensory and rheological assessment.
Z Ghafari, M Hojjatoleslamy, R Shokrani, MA Shariaty
142013
Different drying methods of Pistacia Atlantica seeds: Impact on drying kinetics and selected quality properties
N Yarahmadi, M Hojjatoleslamy, L Sedaghat Boroujeni
Food Science & Nutrition 8 (7), 3225-3233, 2020
132020
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