Mostafa Goudarzi

Mostafa Goudarzi

Norwegian University of Science & Technology - Trondheim / Norway
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 6008203
Norwegian University of Science and Technology
person_outline Mostafa Goudarzi's MOST POPULAR ARTICLES
1-) Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice creamE Danesh, M Goudarzi, H JooyandehJournal of Dairy Science 100 (7), 5206-5211, 2017732017
2-) Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheeseH Jooyandeh, M Goudarzi, H Rostamabadi, M HojjatiFood Science & Nutrition 5 (3), 669-677, 2017612017
3-) Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysisM Goudarzi, A Madadlou, ME Mousavi, Z Emam‐DjomehInternational Journal of Dairy Technology 68 (1), 70-78, 2015512015
4-) Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality …V Hemmati, F Garavand, N Khorshidian, I Cacciotti, M Goudarzi, ...Food Bioscience, 101348, 2021382021
5-) Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and …E Danesh, M Goudarzi, H JooyandehJournal of Food Measurement and Characterization 12 (4), 2416-2425, 2018382018