| A comparative study on the emulsifying properties of various species of gum tragacanth M Farzi, Z Emam-Djomeh, MA Mohammadifar International Journal of Biological Macromolecules 57, 76-82, 2013 | 73 | 2013 |
| Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species M Farzi, MM Saffari, Z Emam-Djomeh, MA Mohammadifar International Journal of Food Science and Technology 46 (4), 849-854, 2011 | 44 | 2011 |
| Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization M Farzi, MS Yarmand, M Safari, Z Emam-Djomeh, MA Mohammadifar International Journal of Biological Macromolecules 79, 433-439, 2015 | 37 | 2015 |
| Applying iranian gum tragacanth to improve textural properties of maltodextrin microcapsules MM Saffari, M Farzi, Z Emam‐Djomeh, S Moini, MA Mohammadifar Journal of texture studies 44 (1), 12-20, 2013 | 26 | 2013 |
| Effects of sugar, starch and HPMC concentrations on textural properties of reduced-sugar sponge cakes M Farzi, MM Saffari, Z Emam-Djomeh Journal of Food Science and Technology 52, 444-450, 2015 | 16 | 2015 |
| Role of membrane technique in preparing emulsions. M Farzi, M Mohammadifar, N Karimi | | 2013 |
| Role of hydrocolloids in stabilizing the emulsions N Karimi, MA Mohammadifar, M Farzi Iranian Journal of Nutrition Sciences and Food Technology 7 (4), 45-52, 2013 | | 2013 |
Zahra Emam-djomehUniversity of TehranZweryfikowany adres z ut.ac.ir