Author = Khodaieyan,%20%EF%BF%BD%EF%BF%BDFaramarz%20
Number of Articles: 13
Optimization of Pectin Xxtraction from Unriped Grape Pomace Using Citric Acid and Investigation of Its Physicochemical Properties

Volume 51, Issue 4, February 2021, Pages 793-804

10.22059/ijbse.2021.297320.665272

Mehdi Rezaei; Faramarz Khodaiyan; Zeinab Mousavi; Seyed Saeid Hosseini; Milad Kazemi

Microwave-Assisted Extraction Optimization of Pectin from Cucumis melo Peel and Its Physicochemical Properties

Volume 51, Issue 2, July 2020, Pages 445-454

10.22059/ijbse.2020.294150.665251

Mehdi Rezaei; Faramarz Khodaiyan; Seyed Saeid Hosseini; Milad Kazemi

Preparing Pickering Emulsion of Canthaxanthin and Stabilization with Cellulose Nanocrystals

Volume 50, Issue 1, April 2019, Pages 179-190

10.22059/ijbse.2018.229319.664918

Sheida Hedjazi; seyed Hadi Razavi; moazameh kordjazi; Faramarz Khodaiyan

Optimization of dextran production by Leuconostoc mesenteroides in dairy fermented beverage

Volume 48, Issue 4, December 2017, Pages 399-406

10.22059/ijbse.2017.63805

Fariborz Aghajanpoor Veshki; seyed Hadi Razavi; Faramarz Khodaeian; zeinab sadat Ebraim zadeh Moosavi

Optimization of pullulan production from pomegranate waste by A.pullulans

Volume 48, Issue 3, October 2017, Pages 319-327

10.22059/ijbse.2017.232470.664935

homaira mirzaee; Faramarz Khodaiyan; Mohammad Javan Nikkhah

Optimization of environmental conditions for Kefiran production of Lactobacillus kefiranofaciens by Response Surface Methodology

Volume 48, Issue 3, October 2017, Pages 329-336

10.22059/ijbse.2017.122242.664598

Sahar Zanganeh; Ů‘Faramarz Khodaieyan; Seyeid Hadi Razavi; Mohammad Reza Naghavi

Effect of clay nanoparticle on structural and thermal properties of nano-biopolymer films based on kefiran

Volume 47, Issue 3, November 2016, Pages 441-449

10.22059/ijbse.2016.59350

Faramarz Khodaiyan; Sohyla Esmi; Syed Saeid Hosseini

Effect of acid extraction conditions on yield and quality characteristics of pectin from sour orange peel

Volume 47, Issue 2, September 2016, Pages 231-242

10.22059/ijbse.2016.58773

Seyed Saeid Hosseini; Faramarz Khodaeian; Mohammad Saeid Yarmand

Effect of isomalt and maltitol on quality and sensory properties of sponge cake

Volume 46, Issue 2, August 2015, Pages 147-155

10.22059/ijbse.2015.55672

Masoud Dehkhoda; Faramarz Khodaiyan; Sara Movahed

Effect of Kefiran and Xanthan on Propertiesof Dough and Quality of French Bread

Volume 45, Issue 2, October 2014, Pages 153-159

10.22059/ijbse.2014.52643

Mansooreh Soleimanifard; Mehran Alami; Faramarz Khodaiyan; Goudarz Najafian; Alireza Sadeghi-mahoonak; Morteza Khamiri

Assessment of the RheologicalProperties of Doughand Shelf Life of Barbary Bread Containing Sodium Alginate Hydrocolloid

Volume 45, Issue 2, October 2014, Pages 169-177

10.22059/ijbse.2014.52647

Mansooreh Soleimanifard; Mehran Alami; Faramarz Khodaiyan; Godarz Najafian; Morteza Khamiri

Iranian Journal of Biosystems Engineering

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