Mojtaba Azari‐Anpar

Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with <i>Aloe vera</i> foliar gel

Mojtaba Azari‐Anpar, Hadiseh Payeinmahali, Amir Daraei Garmakhany et al. · Journal of Food Processing and Preservation · 2017 · 44 citations

Food Chemistry, Nutrition, Probiotic Stirred Yoghurt +14

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

Mojtaba Azari‐Anpar, Morteza Khomeiri, Hamed Ghafouri-Oskuei et al. · Journal of Food Science and Technology · 2017 · 29 citations · Full text

Fat Replacing Agent, Biomanufacturing, Response Surface Optimization +7

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Mojtaba Azari‐Anpar, N. Soltani Tehrani, Narjes Aghajani et al. · Journal of Food Science and Technology · 2017 · 22 citations · Full text

Food Chemistry, Food Colloid, New Formulation +8

Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensor

Mojtaba Azari‐Anpar, Kambiz Jahanbin, Pascal Degraeve et al. · International Journal of Biological Macromolecules · 2023 · 17 citations

Binding Interaction, Biochemistry, Bioanalysis +8

Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (<i>Lepidium perfoliatum</i>) and cress seeds (<i>Lepidium sativum</i>) gum: Flow behavior, textural, and sensory attributes' assessment

Mojtaba Azari‐Anpar, Morteza Khomeiri, Amir Daraei Garmakhany et al. · Food Science & Nutrition · 2021 · 10 citations · Full text