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Mahshid Rahbari

Effects of high voltage electric field thawing on the characteristics of chicken breast protein
2017 · Mahshid Rahbari, Nasser Hamdami, et al. · Journal of Food Engineering · 98
A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate
2014 · Mahshid Rahbari, Mehran Aalami, et al. · Journal of Food Science and Technology · 43
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The garlic extract‐loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise
2023 · Hamed Hassanzadeh, Mahshid Rahbari, et al. · Food Science & Nutrition · 33
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Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field
2020 · Mahshid Rahbari, Nasser Hamdami, et al. · Journal of Food Process Engineering · 14
The optimization of the deep-fat frying process of coated zucchini pieces by response surface methodology
2016 · Mariye S. Abtahi, Hamed Hosseini, et al. · Journal of Culinary Science & Technology · 14
Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses
2023 · Mehran Aalami, Mahshid Rahbari, et al. · Korean Journal of Food Preservation · 5
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Effect of Wheat Germ Protein Isolate and Xanthan Gum as Egg Substitutes on the Rheological Properties of Mayonnaise
2015 · Mahshid Rahbari, Mehran Aalami, et al. · 4
The Effect of Date Syrup and Arabic Gum on the Physicochemical and Sensory Properties of Orange Kefir Ice Cream by Using Principal Component Analysis Method (pca)
2016 · Ali R. Taherian, Mahshid Rahbari, et al. · 1
Works count: 8
Citation count: 212
H-index: 5
I10-index: 5
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