Mojtaba Azari-Anpar

Mojtaba Azari-Anpar

Université de Lyon I - Villeurbanne / France
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5268180
Claude Bernard University Lyon 1 Universite Claude Bernard Lyon 1
person_outline Mojtaba Azari-Anpar's MOST POPULAR ARTICLES
1-) Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gelM Azari‐Anpar, H Payeinmahali, A Daraei Garmakhany, ...Journal of food processing and preservation 41 (5), e13209, 2017392017
2-) Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agentM Azari-Anpar, M Khomeiri, H Ghafouri-Oskuei, N AghajaniJournal of food science and technology 54, 1175-1183, 2017272017
3-) Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology …M Azari-Anpar, N Soltani Tehrani, N Aghajani, M KhomeiriJournal of food science and technology 54, 196-208, 2017212017
4-) Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensorM Azari-Anpar, K Jahanbin, P Degraeve, FT Yazdi, I Adt, N Oulahal, ...International Journal of Biological Macromolecules 246, 125599, 202392023
5-) Development of camel and cow\'s milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum …M Azari‐Anpar, M Khomeiri, A Daraei Garmakhany, S Lotfi‐ShiraziFood Science & Nutrition 9 (3), 1640-1650, 202182021