Gholamreza Mesbahi

A comparative study on functional properties of beet and citrus pectins in food systems

Gholamreza Mesbahi, Jalal Jamalian, Asgar Farahnaky · Food Hydrocolloids · 2004 · 192 citations

Citrus Pectins, Functional Properties, Food Analysis +6

The impact of concentration, temperature and pH on dynamic rheology of psyllium gels

Asgar Farahnaky, Hamed Askari, Mahsa Majzoobi et al. · Journal of Food Engineering · 2010 · 151 citations

Materials Science, Biopolymer Gel, Thixotropy +9

Biosurfactant Production by Lactic Acid Bacterium Pediococcus dextrinicus SHU1593 Grown on Different Carbon Sources: Strain Screening Followed by Product Characterization

Abouzar Ghasemi, Marzieh Moosavi‐Nasab, Payam Setoodeh et al. · Scientific Reports · 2019 · 121 citations · Full text

Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation

Sareh Boostani, Mahmoud Aminlari, Marzieh Moosavi‐Nasab et al. · International Journal of Biological Macromolecules · 2017 · 115 citations

Biopolymer Gel, Biomanufacturing, Engineering +7

Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution

Mohammad Hadian, Seyed Mohammad Hashem Hosseini, Asgar Farahnaky et al. · Food Hydrocolloids · 2015 · 96 citations

Biochemistry, Natural Sciences, Food Biophysics +8