Firouz Jahaniaval

Fatty acid and triacylglycerol compositions of seed oils of five <i>Amaranthus</i> accessions and their comparison to other oils

Firouz Jahaniaval, Yukio Kakuda, Massimo F. Marcone · Journal of the American Oil Chemists Society · 2000 · 131 citations

Food Chemistry, Lipid Analysis, Agricultural Chemistry +15

Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties

Firouz Jahaniaval, Yukio Kakuda, Varghese Abraham et al. · Food Research International · 2000 · 74 citations

Food Chemistry, Sodium Caseinate, Protein Chemistry +7

Characterization of a double emulsion system (oil‐in‐water‐in‐oil emulsion) with low solid fats: Microstructure

Firouz Jahaniaval, Yukio Kakuda, Varghese Abraham · Journal of the American Oil Chemists Society · 2003 · 26 citations

Food Colloid, First Emulsion, Engineering +16

Chemical characterization of Achyranthes bidentata seed

Massimo F. Marcone, Firouz Jahaniaval, Hamid Aliee et al. · Food Chemistry · 2003 · 24 citations

Biology, Botany, Natural Sciences +2

Characterization of pili nut (<i>Canarium ovatum</i>) oil: Fatty acid and triacylglycerol composition and physicochemical properties

Yukio Kakuda, Firouz Jahaniaval, Massimo F. Marcone et al. · Journal of the American Oil Chemists Society · 2000 · 20 citations

Food Chemistry, Lipid Analysis, Pili Nut Oil +9