Fatemeh Javidi

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Fatemeh Javidi, Seyed Mohammad Ali Razavi, Fataneh Behrouzian et al. · Food Hydrocolloids · 2015 · 186 citations

Food Colloid, Guar Gum, Sensory Properties +5

Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study

Fatemeh Javidi, Seyed Mohammad Ali Razavi, Asad Mohammad Amini · Food Hydrocolloids · 2018 · 67 citations

Materials Science, Engineering, Physical Study +7

Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers

Fatemeh Javidi, Seyed Mohammad Ali Razavi · Journal of Food Measurement & Characterization · 2018 · 31 citations

Rheology, Food Engineering, Food Processing +5

Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

Hossein Mehditabar, Seyed Mohammad Ali Razavi, Fatemeh Javidi · International Journal of Dairy Technology · 2019 · 30 citations

Guar Gum, Food Analysis, Pumpkin Puree +8

Characterization and optimization of polylactic acid and polybutylene succinate blend/starch/wheat straw biocomposite by optimal custom mixture design

Mohammad Reza Abdollahi Moghaddam, Mohammad Ali Hesarinejad, Fatemeh Javidi · Polymer Testing · 2023 · 22 citations · Full text

Food Packaging, Engineering, Bioplastic +18