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Mehrnaz Aminifar

Observed names: AMINIFAR, Mehrnaz, MEHRNAZ AMINIFAR, Mehrnaz AMINIFAR
ORCID: 0009-0002-7911-4221
Observed ORCID: 0009-0002-7911-4221
OpenAlex ID: A5034410273
Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization
2020 · Behnaz Naderi, Javad Keramat, et al. · International Journal of Food Properties · 54
Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening
2012 · Mehrnaz Aminifar, Manouchehr Hamedi, et al. · Journal of Food Science and Technology · 33
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Microstructural, Compositional and Textural Properties During Ripening of Lighvan Cheese, a Traditional Raw Sheep Cheese
2010 · MEHRNAZ AMINIFAR, MANOUCHEHR HAMEDI, et al. · Journal of Texture Studies · 33
Pectin purification from plant materials
2023 · Fatemeh Baghdadi, Kooshan Nayebzadeh, et al. · Macromolecular Research · 29
Yogurt fortification by microencapsulation of beetroot extract ( Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
2022 · Shima Yousefi, Mohammad Kavyanirad, et al. · Food Science & Nutrition · 24
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Changes of Texture, Microstructure and Free Fatty Acid Contents of Lighvan Cheese during Accelerated Ripening with Lipase
2014 · Mehrnaz Aminifar, Zahra Emam‐Djomeh · 21
The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening
2012 · Mehrnaz Aminifar, Manouchehr Hamedi, et al. · International Journal of Dairy Technology · 19
Investigation on the microstructural and textural properties of L ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening
2015 · Mehrnaz Aminifar, Zahra Emam‐Djome · International Journal of Dairy Technology · 12
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Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening
2017 · Asieh Hasanzadeh, Zeynab Raftani Amiri, et al. · International Journal of Dairy Technology · 11
Changes in the Structure of Brined Cheese Modified with Basil Seed Gum Based on Protein-Polysaccharide Interactions
2018 · Fatemeh Baghdadi, Mehrnaz Aminifar, et al. · 8
Investigation on the Changes in Color Parameters and Turbidity of Cornelian Cherry (cornus mass L) Produced by Microwave and Conventional Heating
2015 · Behnaz Naderi, Yahya Maghsoudlou, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 7
Comparison of Microwave with Conventional Heating on Phytochemical Compounds of Cornelian Cherry (Cornus mas L.) Concentrate
2016 · B. Naderi, Yahya Maghsoudlou, et al. · 6
Effect of xanthan and milk protein concentrate on hardness, microstructure and ester release of low-fat brined cheese.
2014 · Mehrnaz Aminifar, Zahra Emam‐Djomeh, et al. · Iranian Journal of Nutrition Sciences and Food Technology · 6
Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator
2020 · Fatemeh ZARABADIPOUR, Zahra PIRAVI-VANAK, et al. · Food Science and Technology · 5
Investigating the Effect of Two Different Thermal Methods of Rotary Evaporation and Microwave on the Phenolic Content, Antioxidant Activity and Color of Grapefruit Juice Concentrate
2017 · S Rasoulian Shabestari, Mehrnaz Aminifar, et al. · Iranian Journal of Nutrition Sciences and Food Technology · 4
Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
2015 · Mojgan Hemmatian, Mehrnaz Aminifar, et al. · 4
Properties of lime peel pectin as mainly influenced by ethanol and protein‐based purification methods
2023 · Fatemeh Baghdadi, Kooshan Nayebzadeh, et al. · Journal of the Science of Food and Agriculture · 3
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Inverstigation of structural and sensory physicochemical properties of low – fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums
2021 · SEYEDEH SAEIDEH KARBALAEI AMINI, MEHRNAZ AMINIFAR, et al. · Food Science and Technology · 2
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Investigation on the Protein Degradation, Free Fatty Acid Content and Area Fraction of Poosti Cheese, Iranian Traditional Cheese Ripened in Skin
2015 · Mojgan Hemmatian, Mehrnaz Aminifar, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 2
Comparison of Different Extraction and Purification Methods of Lime Peel Pectin and Evaluation of Physiochemical, Rheological, and Textural Properties
2023 · Fatemeh Baghdadi, Kooshan Nayebzadeh, et al. · Current Nutrition & Food Science · 1
Improvement of the Mechanical and Barrier Properties of Potato Starch-based Films Using Zno Nanoparticles & Its Application in Iranian Sour Cherry Packaging
2018 · Zoha Chahardehi Sirati, Farnaz Movahedi, et al. · 1
Functional replacement of shortening with coconut oil in mellorine: Impacts on texture, melting resistance, foam structure, and sensory quality
2026 · Melika Shafiepour, Mehrnaz Aminifar, et al. · Applied Food Research
Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator
2021 · ZARABADIPOUR, Fatemeh, PIRAVI-VANAK, Zahra, et al. · Figshare
Optimization of coconut milk formulation containing gum tragacanth using response surface method
2020 · Fatemeh Zarabadipour, Zahra Piravi-Vanak, et al. · Food Science and Technology
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Influence of Inulin, Sodium Caseinate and Ripening Time on the Quality Characteristics of Kope Cheese Produced From Bovine Milk
2018 · Asieh Hasanzadeh, Zeynab Raftani Amiri, et al.
Works count: 29
Citation count: 285
H-index: 9
I10-index: 9
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