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Poster session
Wednesday 22nd Oct. 2014
Code
Name
Article Title
101
Nazila Abdollahi Interactions between carrageenan, milk proteins, starch & their effects on
Kazemi Nezhad
textural and rheological properties of dairy desserts
102
Leila Abolghasemi Chitosan based active edible films: Properties and applications
Fakhri
103
Maryam Ajam
Effect of carboxymethyl cellulose, saalab and tragacanth coating agents on
physicochemical and sensory properties of deep fried doughnut
104
Mina Akbarian
Using different hydrocolloids based edible coating formulations for
performance of osmotic dehydration of quince
105
Mina Akbarian
Production of gluten-free biscuit based on rice flour, soybean flour and
Lecithin
106
Nasim Alavi
Rheological behaviour and sensory properties of semisolid dairy desserts:
effect of carrageenan type and sucrose concentration
107
Farzaneh
Asgharzadeh
Ali Production and Evaluation of Physicochemical Characteristics of
Cellulosic Film Incorporated Microencapsulated Linalool
108
Ehsan Alimardani
Emulsification of mint essential oil in aqueous solution of Basil seed gum
and Arabic gum using ultrasonication
109
Afsaneh Alishahi
Changes in physicochemical properties of corn starch gels by heating time
and mechanical effects
110
Afsaneh Alishahi
Effect of process control on physicochemical properties of wheat starch
gels
111
Sepideh Amirabadi
Effect of Lepidium perfoliatum seed gum as a fat replacer on the
rheological properties of chiffon cake batter
112
Khaled Arab
Applications of inulin and oligofructose in health and nutrition
113
Elham Atayi
Use of Modified Starches in Stabilizing and Protecting Flavors
114
Fatemeh Azarikia
Effect of pH on flow behavior of milk protein–soluble fraction of Iranian
native gums (Persian or tragacanth) complexes
115
Fatemeh Azarikia
Comparison of mixed and layer by layer methods (whey protein isolate–
tragacanthin) on the stability of emulsions
116
Farnaz Azarnia
Effect of Alyssum homolocarpum gum as fat replacer on chemical and
sensory properties of ultra-filtrated Iranian white cheese
117
Nosrat Azimi
The effect of hydrocolloids guar and gelatin on texture and sensory
properties of mulberry-made pastille
118
Majid Azizi
The Effect of Isabgol (Plantago psylium) Mucilage and Zataria multiflora
Essential Oils on Microbial Load and Improving Shelf Life of Fresh Cut
Carrot
119
Ali Reza Berenji
Vibrational spectra of Ocimum basilicum L. seed gum
120
Pegah darjani
Optimizing the method of inulin extraction from Iranian landraces chicory
roots using response surface methodology
121
Pegah darjani
Methods of isolating different structural fraction of inulin from chicory
plants and physiochemical properties of the resulting compunds
122
Elnaz Ebrahimian
Important of Katira Gum (Gond Katira) or Tragacanth Gum as a Herbal
Medicine
123
Atefeh Farahmand
Investigation of some functional properties of Quince seed mucilage
extracted by ultrasound
124
Neda Farhadi
Termination of composition of Balangu (Lallemantia royleana) seed gum
125
Neda Farhadi
Extraction and purification of Balangu (Lallemantia royleana) seed gum
126
Soudabeh
Aghaee
Farid The occurrence, production and applications of exudate gums
127
Soudabeh
Aghaee
Farid The influence of preservatives on the physical stability of Q10-loaded
Nanostructured lipid carriers
128
Alireza Fotovat
Effects of ozone on the physiochemical properties of hydrocolloids
129
Alireza Fotovat
Effect of Various Factors on the Rheological Characteristics of βLactoglobulin Fibril Gels
130
Zahra Ghasempour
Development of a stabilizer for set-yogurt production containing gelatin,
modified starch and guar gum
131
Zahra Ghasempour
A survey about application of native Zedo gum as a stabilizer in probiotic
yogurt supplemented with microalgae Spirulina platensis
132
Behrouz Ghorani
Fundamentals of Electrospinning, a Novel Delivery Vehicle for
Encapsulation of Bioactive Compounds by Hydrocolloids
133
Behrouz Ghorani
The Influence of Acacia Gum and Whey Protein on the Stability of
Microencapsulated Bioactive Compounds of Saffron
134
Lale Golchoubi
Application of nanofiber cellulose (NFC) as stabilizer in low-fat food
products
135
Fattemeh
Hashemi
Sadat The effect of hydrocolloid coating on cheese quality
136
Fattemeh
Hashemi
Sadat The mechanism of stabilization of Iranian yogurt drink (Doogh) by
hydrocolloids
137
Fattemeh
Hashemi
Sadat Effect of Hydrocolloids on Sensory Properties of the Fermented Whey
Beverage
138
Mina Hassani
Influence of hydrocolloids and gelatinization time on decreasing oil
absorption of fermentative donuts during deep–fat frying
139
Mina Hassani
Effect of Guar, Balangu seed gums and gelatinization time on the
physicochemical and sensory characteristics of the fermentative donuts
140
Toktam Hejrani
Effect of hydrocolloid type and concentrations on part baked frozen
Barbari bread
141
Toktam Hejrani
The physiological and rheological effects of part baked frozen bread with
guar and xanthen gums
142
Shokoufe Heydari
Polymer production of antimicrobial packaging for meat packaging
143
Setareh
Hosseinzadeh
Microencapsulation of Spearmint oil by Spray drying Method With
Malthodextrin/Arabic(Acasia) Gum
144
Setareh
Hosseinzadeh
Effect of Modified Starch in the Microencapsulation of Spearmint oil by
Spray drying
145
Setareh
Hosseinzadeh
Stability
Of
Spearmint
Oil
Emulsions
Prepared
Malthodextrin/Arabic(Acasia)Gum and Modified Starch
146
Razieh Javani
Polysaccharides-based nanoparticles as delivery systems for food bioactive
compound
147
Razieh Javani
Hydrocolloids in gluten-free breads: A review
148
Maryam Kalantari
A feasibility study on the drying of fig extract (The relation between the
key operating parameters of a pilot scale spray dryer and product
specifications)
149
Nayyer Karimi
Konjac mannan: properties and applications
150
Nayyer Karimi
Locust bean gum: Properties and applications
151
Nazgol Karimi
Effect of salep gum on oil absorption and quality properties of fried potato
152
Nazgol Karimi
The effect of basil seed gum (BSG) on oil uptake and quality properties of
fried potato
With
Thursday 23rd Oct. 2014
Code
Name
Article Title
101
Zahra Kaveh
A comparative study of physiochemical characteristics of pre-gelatinized
corn starch in the presence of different concentrations of L-ascorbic and
acetic acid
102
Zahra Kaveh
Physicochemical properties of native and pre-gelatinized wheat starches in
the presence of different concentrations of acetic acid
103
Fatemeh Keivani
Nahr
Hydrocolloids as a component of polyelectrolyte nanocomplexes
104
Fatemeh Keivani
Nahr
Production of bioactive hydrocolloidal nanocomplexes
105
Zahra Keshavarz
Reduction of acrylamide formation and oil uptake using basil (ocimum
basilicum) seed mucilage and pectin coatings during potato deep frying
106
Hoda Khalesi
Optimization of mixture exudate gums on physicochemical properties of
low fat yogurt
107
Hoda Khalesi
Persian gum: Composition, properties and food applications - a review
108
Esmail Khazaei Pul
Evaluation of Agar Gel Microstructure using Scanning Electron
Microscopy (SEM) Images
109
Mostafa
Mahrooghi
Using of Sophora Japonica gum to improve the texture characteristics and
stability of Cream cheese
110
Neda Masoumi
Investigating the effect of Purslane gum (Portulaca oleracea L.subsp.
Sativa) on the rheological properties of low-fat yogurt
111
Niloofar Memarian
Synergistic Effect of Using Carrageenan with Xanthan Gum
112
Somayyeh
Miraghaei
The Production of Edible Composite Films based on Pullulan and Gelatin
113
Somayyeh
Miraghaei
Improving Features of the Pullulan – Gelatin Composite Film Using Nano
Fiber Cellulose
114
Samira
Mohamadalinezhad
Effect of Different Edible Hydrocolloids on Oil Uptake; a Review
115
Elahe Mohammadi
Akbarabadi
The Possibility of Supplanting Gelatin with Inulin in Producing Diet
Gummy Candy
116
Maryam
Mohammadi
The effect of different hydrocolloids on the physical stability of liposome
dispersion
117
Fatemeh Sadat
Mostafavi
A Comparative Study on the Properties of Films Made from Tragacanth,
Locust bean and Alyssum homolocarpum Seed Gum
118
Narges Mousavi
Investigating callus induction from seed coat layer of quince for mucilage
production
119
Tayebeh Nakhaei
Moghaddam
Food products with high satiety properties based on Gum
120
Zahra Nazari
Effect of different hydrocolloids on the quality and shelf life of sponge
cakes
121
Zahra Nazari
Effects of different gum types on retardation of staling of low calorie
microwave baked cakes
122
Maryam Nikbakht
Nasrabadi
Optimization of conjugated linoleic acid (CLA) oil-in-water beverage
emulsion based on Arabic and xanthan gum through response surface
methodology
123
Nushin Niknia
Food Hydrogels: New carrier systems for sustained release of
nutraceuticals and functional compounds
124
Marjan Nouri
Determination of Parameters of Chitosan Extraction from Shrimp Shell
125
Leila Nouri
Study of using Xanthan and Tragacanth (Katira) as Fat replacement in low
fat French salad dressing
126
Elham
Nourmohammadi
Nanometric colloidal systems: merits, applications and disadvantages
127
Akram Pezeshky
Effect of hydrocolloids on stability of Nanostructured lipid carriers
128
Bentolhoda
Rahmani
On the Effect of Temperature, PH on Emulsion Stability in
BalangooyShirazi Seed Gum via Ultra Thoracic and Supersonic
129
Nassim Raoufi
Investigation the experimental parameters influencing the size of
nanoparticles obtained from interaction of Persian gum and whey protein
concentration
130
Sareh Rashidi
Reduction of acrylamide formation and oil uptake using garden cress
(Lepidium sativum) seed mucilage and pectin as coatings in doughnut
131
Bibi Marzieh
Razavizadeh
Stability enhancement of ginger oil in water submicron beverage emulsion
by hydrocolloid blend and ester gum
132
Bibi Marzieh
Razavizadeh
Physicochemical Properties of Encapsulated Red Peper Oleoresin with
Gum Arabic and Whey Protein Concentrate
133
Hassan Rezagholi
Evaluation of hydrocolloids and their applications
134
Mohsen Samiee
Viscoelastic behavior of aqueous tertiary systems of whey protein isolate
and balangu-wild sage seed gums
135
Mohsen Samiee
Microstructural properties of heat-induced gels of whey protein isolate
mixed with balangu and wild sage seed gums
136
Mahdiyar Shahbazi
Effect of UV irradiation on rheological properties of tragacanth gum
137
Akram Sharifi
Effect of Spray Drying Conditions on the Physicochemical Properties of
Barberry (Berberis vulgaris) Extract Powder
138
Zahra
Sheikholeslami
Effect of guar gum and ascorbic acid on rheological and baking properties
of composite bread (wheat -barley)
139
Nadia Shokraneh
Interactions between Gelatin and other hydrocolloids in food systems
140
Fatemeh Tadarokat
Coating of mushrooms by Iranian Endemic Gum (Loucost Gum):
Evaluating Barrier Properties and Physico Mechanical Effects
141
Fatemeh Tadarokat
Coating mushrooms with Locust bean gum: Chemical Characterization
142
Shahla Teimouri
Effect of gamma irradiation on the physicochemical properties of gum
tragacanth (Astragalus campatus)
143
Shahla Teimouri
Effect of gamma irradiation on the rheological properties of Persian gum
144
Shahla Teimouri
Stabilization of milk–sour cherry juice mixture using Persian gum and
gum tragacanth: efficiency and mechanism
145
Sepideh
Yosefzadeh Sani
Performance of different hydrocolloids in fried battered nuggets
146
Sepideh
Yosefzadeh Sani
The effects of ingredients on the rheological properties of batters and
sensory properties of crusts in fried foods
147
Davood Zaeim
Wild sage seed: A wise choice for hydrocolloid extraction
148
Fatemeh
Zendeboodi
Influence of different hydrocolloids on physical stability of beverage
emulsions