| Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream E Danesh, M Goudarzi, H Jooyandeh Journal of Dairy Science 100 (7), 5206-5211, 2017 | 65 | 2017 |
| 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 Jooyandeh Journal of Food Measurement and Characterization 12 (4), 2416-2425, 2018 | 26 | 2018 |
| Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening H Jooyandeh, E Danesh, M Goudarzi Iranian Journal of Food Technology & Nutrition 15 (15), 31-44, 2018 | 7 | 2018 |
| Effect of microbial transglutaminase on physical, rheological and textural properties of light ice cream H Jooyandeh, E Danesh, M Goudarzi Iranian Food Science and Technology Research Journal 13 (4), 2017 | 7 | 2017 |
| Improving the rheological properties of low-fat Iranian UF-Feta cheese by incorporation of whey protein concentrate and enzymatic treatment of transglutaminase E Danesh, H Jooyandeh, M Goudarzi Iranian Journal of Food Science and Technology 14 (67), 298-285, 2017 | 5 | 2017 |
| Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology I Orouji, B Ghanbarzadeh, E Danesh Iranian Journal of Food Research 27 (4), 193-207, 2017 | 3 | 2017 |
| The influence of transglutaminase treatment on physicochemical, rheological and organoleptical attributes of low-fat Ultrafiltered cheese incorporated with whey proteins during … E Danesh, H Jooyandeh, M Goudarzi Iranian Journal of Food Technology & Nutrition 14 (4), 25-36, 2017 | 2 | 2017 |
| Influence of transglutaminase treatment and whey protein isolate on physicochemical, textural and organoleptic properties of low-fat white-brined cheese E Danesh, H Jooyandeh, M Goudarzi Iranian Journal of Food Science and Technology 14 (68), 1-16, 2017 | 2 | 2017 |
| Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization E Danesh, H Jooyandeh, V Samavati, M Goudarzi Iranian Food Science and Technology Research Journal 13 (2), 282-294, 2017 | 2 | 2017 |
| Physical, rheological and textural characteristics of Light ice cream as influenced by whey protein isolate E Danesh, H Jooyandeh, M Goudarzi Iranian Journal of Innovation in Food Science and Technology 9 (4), 145-153, 2018 | | 2018 |
Hossein JooyandehProfessor, Agricultural Sciences and Natural Resources University of KhuzestanVerified email at ramin.ac.ir
