Hadi Peighambardoust
Hadi Peighambardoust
Professor of Food Technology, Department of Food Science, College of Agriculture, University of
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Zitiert von
Zitiert von
Application of spray drying for preservation of lactic acid starter cultures: a review
SH Peighambardoust, AG Tafti, J Hesari
Trends in Food Science & Technology 22 (5), 215-224, 2011
Microstructure formation and rheological behaviour of dough under simple shear flow
SH Peighambardoust, AJ Van der Goot, T Van Vliet, RJ Hamer, RM Boom
Journal of Cereal Science 43 (2), 183-197, 2006
Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese
F Beigmohammadi, SH Peighambardoust, J Hesari, ...
LWT-Food Science and Technology 65, 106-111, 2016
Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique
SH Peighambardoust, MR Dadpour, M Dokouhaki
Journal of Cereal Science 51 (1), 21-27, 2010
Aeration of bread dough influenced by different way of processing
SH Peighambardoust, E Fallah, RJ Hamer, AJ Van der Goot
Journal of Cereal Science 51 (1), 89-95, 2010
Effect of shear rate on microstructure and rheological properties of sheared wheat doughs
D Peressini, SH Peighambardoust, RJ Hamer, A Sensidoni, ...
Journal of Cereal Science 48 (2), 426-438, 2008
Effect of simple shear on the physical properties of glutenin macro polymer (GMP)
SH Peighambardoust, AJ Van der Goot, RJ Hamer, RM Boom
Journal of Cereal Science 42 (1), 59-68, 2005
Liposomes as carrier vehicles for functional compounds in food sector
S Emami, S Azadmard-Damirchi, SH Peighambardoust, H Valizadeh, ...
Journal of Experimental Nanoscience 11 (9), 737-759, 2016
A New Method to Study Simple Shear Processing of Wheat Gluten‐Starch Mixtures
SH Peighambardoust, AJ Van der Goot, RJ Hamer, RM Boom
Cereal chemistry 81 (6), 714-721, 2004
Effects of Grape Seed Powder as a Functional Ingred ient on Flour Physicochemical Characteristics and Dough Rheological Properties
M Aghamirzaei, SH Peighambardoust, S Azadmard-Damirchi, M Majzoob
JKUAT, 2018
Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch
SH Peighambardoust, RJ Hamer, RM Boom, AJ Van der Goot
Journal of Cereal Science 48 (2), 327-338, 2008
Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure
SH Peighambardoust, S Van Brenk, AJ Van der Goot, RJ Hamer, ...
Journal of cereal science 45 (1), 34-48, 2007
Nanocomposite films containing organoclay nanoparticles as an antimicrobial (active) packaging for potential food application
SH Fasihnia, SH Peighambardoust, SJ Peighambardoust
Journal of Food Processing and Preservation 42 (2), e13488, 2018
Application of organoclay nanoparticle in low‐density polyethylene films for packaging of UF cheese
SH Peighambardoust, F Beigmohammadi, SJ Peighambardoust
Packaging Technology and Science 29 (7), 355-363, 2016
Creating novel structures in food materials: The role of well-defined shear flow
AJ Van der Goot, SH Peighambardoust, C Akkermans, ...
Food Biophysics 3 (2), 120-125, 2008
Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
S Beikzadeh, SH Peighardoust, M Beikzadeh, MA Javar-Abadi, ...
Czech Journal of Food Sciences 34 (6), 534-540, 2016
Physico-chemical and functional properties of spray-dried sourdough in breadmaking
AG Tafti, SH Peighambardoust, J Hesari, A Bahrami, ES Bonab
Food science and technology international 19 (3), 271-278, 2013
Properties of active starch-based films incorporating a combination of Ag, ZnO and CuO nanoparticles for potential use in food packaging applications
SJ Peighambardoust, SH Peighambardoust, N Pournasir, PM Pakdel
Food Packaging and Shelf Life 22, 100420, 2019
Physical properties of spray dried grape syrup as affected by drying temperature and drying aids
K Sarabandi, SH Peighambardoust, M Shirmohammadi
International Journal of Agriculture and Crop Sciences 7 (12), 928, 2014
Mixing behaviour of a zero-developed dough compared to a flour–water mixture
SH Peighambardoust, AJ Van der Goot, RM Boom, RJ Hamer
Journal of Cereal Science 44 (1), 12-20, 2006
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