Asghar Khosrowshahi

Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties

Somayeh Aziznia, Asghar Khosrowshahi, Ashkan Madadlou et al. · Journal of Dairy Science · 2008 · 122 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer

Jamshid Rahimi, Asghar Khosrowshahi, Ashkan Madadlou et al. · Journal of Dairy Science · 2007 · 102 citations · Full text

Agriculture, Dairy Science, Food Science +17

Monitoring the Chemical and Textural Changes During Ripening of Iranian White Cheese Made with Different Concentrations of Starter

Asghar Khosrowshahi, Ashkan Madadlou, Mohammad Mousavi et al. · Journal of Dairy Science · 2006 · 60 citations · Full text

Agriculture, Dairy Science, Food Science +16

Enzymatic cross-linking of whey proteins in low fat Iranian white cheese

Azadeh Sayadi, Ashkan Madadlou, Asghar Khosrowshahi · International Dairy Journal · 2012 · 39 citations

Agriculture, Dairy Science, Food Science +16

Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese

Darren R. Cooke, Asghar Khosrowshahi, Paul L.H. McSweeney · Dairy Science and Technology · 2012 · 39 citations · Full text

Agriculture, Dairy Science, Food Science +15