Concepedia

Samira Yeganehzad

SY

30

Publications

875

Citations

18

H-Index

2007

Active since

Affiliations

Ferdowsi University of Mashhad(Current)

Technical University of Darmstadt

Institute of Food Science and Technology

Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences

Max Planck Institute of Colloids and Interfaces

Samira Yeganehzad is an author at Ferdowsi University of Mashhad specializing in food engineering, health sciences, and engineering.

ORCID

Top concepts

Publications per year

2007–2023

30

Publications

30

Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

Maryam Kiumarsi, Mahdiyar Shahbazi, Samira Yeganehzad et al. · Food Chemistry · 2018 · 98 citations · Full text

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Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam

Mohsen Dabestani, Samira Yeganehzad · Food Hydrocolloids · 2018 · 85 citations

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Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation

Zohreh Baratian Ghorghi, Samira Yeganehzad, Mohammad Ali Hesarinejad et al. · Food Hydrocolloids · 2023 · 65 citations

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Study on foaming, rheological and thermal properties of gelatin-free marshmallow

Marieh Mardani, Samira Yeganehzad, N.M. Ptichkina et al. · Food Hydrocolloids · 2019 · 64 citations

, , +6

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Seyyed Mahdi Mirzababaee, Duygu Özmen, Mohammad Ali Hesarinejad et al. · International Journal of Biological Macromolecules · 2022 · 59 citations

, , +8

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