SH Hosseini-Parvar

SH Hosseini-Parvar

Fonterra - Auckland / New Zealand
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4966879
person_outline SH Hosseini-Parvar's MOST POPULAR ARTICLES
1-) Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature SH Hosseini-Parvar, L Matia-Merino, KKT Goh, SMA Razavi, ... Journal of food engineering 101 (3), 236-243, 2010 2902010
2-) Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.) SMA Razavi, SA Mortazavi, L Matia‐Merino, SH Hosseini‐Parvar, ... International journal of food Science & Technology 44 (9), 1755-1762, 2009 2442009
3-) Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content JP Osano, SH Hosseini-Parvar, L Matia-Merino, M Golding Food Hydrocolloids 37, 40-48, 2014 1192014
4-) Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheeseSH Hosseini-Parvar, L Matia-Merino, M GoldingFood Hydrocolloids 43, 557-567, 20151292015
5-) Emulsifying properties of basil seed gum: Effect of pH and ionic strengthSH Hosseini-Parvar, JP Osano, L Matia-MerinoFood Hydrocolloids 52, 838-847, 2016742016