Elham Rezvani
Dr. Elham Rezvani MSc.
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Publikationen
Wissentransfer in die Gesellschaft
Medienbeiträge
Vorträge
(2014) Physicochemical properties of oil in water emulsions applicable to beverages and edible films.
Autoren: E. Rezvani, G. Schleining, A.R. Taherian
3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”
(2013) Effects of high pressure homogenization on the physicochemical properties of corn starch
Autoren: Majzoobi, M., Shahbazi, M., Farahnaky, A., Rezvani, E., Schleining, G.
Inside Food Symposium
(2013) Physical properties of caseinate-based edible films using corn oil, avishan shirazi extract and tragacanth.
Autoren: Khorsand, N. , Rezvani, E., Schleining, G. and Taherian, A. R.
Inside Food Symposium
(2012) Physico-mechanical properties of caseinate-based edible films
Autoren: Elham Rezvani, Gerhard Schleining, Nazli Khorsand , Gülşah Sümen, Ali R. Taherian
International Conference Food Structure Design EU-COST ACTION FA1001 2012
(2012) Dynamic rheological characteristics of low-calorie pistachio butter: Effect of fat replacer and sweetener
Autoren: Bahareh Emadzadeh, Seyed Hadi Razavi, Elham Rezvani and Gerhard Schleining
6th International Symposium on Food Rheology and Structure 2012
(2012) Effect of stearic acid and glycerin on properties of caseinate-based edible films
Autoren: Elham Rezvani, Gerhard Schleining, Gülşah Sümen, Ali R. Taherian
6th International Symposium on Food Rheology and Structure 2012
(2012) Steady-shear rheological properties of low-calorie pistachio butter: Time and Temperature dependency.
Autoren: Bahareh Emadzadeh, Seyed Hadi Razavi, Elham Rezvani and Gerhard Schleining
6th International Symposium on Food Rheology and Structure 2012
(2011) Physical Stability of Beverage Emulsions as Influences of Orange Oil, Tragacanth and Arabic Gums Concentrations
Autoren: E. Rezvani, A.R. Taherian and G. Schleining
11th International Congress on Engineering and Food ICEF11 2011 - FOOD PROCESS ENGINEERING IN A CHANGING WORLD
(2011) Ability of Arabic and Tragacanth gums to stabilize orange oil-in-water beverage emulsions
Autoren: E.Rezvani , G. Sümen, A. R. Taherian, Y.Elmacı and G. Schleining
Hydrocolloid Congress “Gums and Stabilizers for Food Industry”
(2010) Flow and dynamic rheological properties of Corn Fiber Gum
Autoren: E. Rezvani, G. Schleining, A.R. Taherian and M.P. Yadav
10th International Hydrocolloids Conference 2010
(2009) Effect of added xanthan and tragacanth gums on rheology and stability of beverage emulsions formulated with corn fiber and Arabic gums
Autoren: E. Rezvani, A.R. Taherian, M.P. Jadav and G. Schleining
15th Gums & Stabilisers for the Food Industry Conference 2009
(2009) Effect of tragacanth gum on rheology and stability of beverage emulsions formulated with acacia gum
Autoren: Rezvani E., Schleining G. and Taherian A.R.
Esarom GmbH