| Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers P Poursani, SMA Razavi, M Mazaheri Tehrani, F Javidi Journal of Food Processing and Preservation 45 (1), e15010, 2021 | 18 | 2021 |
| Numerical investigation of a two-phase system on swallowing behavior in dysphagia: A case study on cress seed gum–xanthan gum thickened liquids P Poursani, SMA Razavi, A Norouzi Food and Bioproducts Processing 128, 186-201, 2021 | 10 | 2021 |
| Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream P Poursani, SMA Razavi, M Mazaheri Tehrani Journal of food science and technology (Iran) 18 (112), 97-112, 2021 | 4 | 2021 |
| Preparation and Characterization of Nanostructural and Physicochemical Properties of Starch-TiO2 Biocomposite Films SA Oleyaei, B Ghanbarzadeh, AA Moayedi, P Poursani, M Khatamian Innovative Food Technologies 2 (4), 87-101, 2015 | 4 | 2015 |
| Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide SA Oleyaei, B Ghanbarzadeh, AA Moayedi, P Poursani, F Mousavi Baygi, ... Iranian Food Science and Technology Research Journal 13 (4), 611-626, 2017 | 3 | 2017 |
| Thickened fluids classification based on the rheological and tribological characteristics P Poursani, SMA Razavi Applied Rheology 33 (1), 20230102, 2023 | 2 | 2023 |
| Evaluation of tribological and rheological characteristics of cress seed gum-xanthan thickened liquids applicable for dysphagia diet P Poursani, SMA Razavi 2nd International Conference on Rheology, 2021 | | 2021 |
