Zahra Khoshdouni Farahani

Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract

Zahra Khoshdouni Farahani, Mohammad Ali Mousavi, Seyed Mahdi Seyedain Ardebili et al. · Current Research in Food Science · 2021 · 57 citations · Full text

Agriculture, Bioengineering, Food Science +13

Production and characterization of <i>Ziziphus jujuba</i> extract‐loaded composite whey protein and pea protein beads based on sodium alginate–<scp>IFPG</scp> (insoluble fraction of Persian gum)

Zahra Khoshdouni Farahani, Mohammad Mousavi, Mahdi Seyedain Ardebili et al. · Journal of the Science of Food and Agriculture · 2023 · 29 citations

Agriculture, Biochemistry, Food Science +15

The effects of Ziziphus jujuba extract-based sodium alginate and proteins (whey and pea) beads on characteristics of functional beverage

Zahra Khoshdouni Farahani, Mohammad Mousavi, Mahdi Seyedain Ardebili et al. · Journal of Food Measurement & Characterization · 2022 · 28 citations

Agriculture, Biochemistry, Food Science +14

Facile synthesis of Persian gum–graphene oxide composite as a novel adsorbent for CO2 capture: characterization and optimization

Maryam Helmi, Zahra Khoshdouni Farahani, Alireza Hemmati et al. · Scientific Reports · 2024 · 28 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +17

Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties

Zahra Khoshdouni Farahani, Seyed Mahdi Seyedain Ardebili, Hossein Bakhoda · International Journal of Food Science & Technology · 2021 · 27 citations

Agriculture, Food Science, Food Chemistry +12