All Stories

  1. Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM

    Article • Food Science & Nutrition, May 2018, Wiley

    Dr Ali Rafe

  2. Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius

    Article • Food Science & Nutrition, December 2017, Wiley

    Dr Ali Rafe

  3. Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch

    Article • Journal of Texture Studies, October 2017, Wiley

    Dr Ali Rafe

  4. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures

    Article • Journal of Texture Studies, June 2017, Wiley

    Dr Ali Rafe

  5. Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

    Article • Food Science & Nutrition, July 2016, Wiley

    Dr Ali Rafe

  6. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition

    Article • Journal of the Science of Food and Agriculture, January 2016, Wiley

    Dr Ali Rafe

  7. Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread

    Article • Journal of Food Process Engineering, April 2015, Wiley

    Dr Ali Rafe

  8. Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques

    Article • Journal of Food Processing and Preservation, May 2014, Wiley

    Dr Ali Rafe