1.Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition

作　　者：Azade Ghorbani‐HasanSaraei ;Ali Rafe ;Seyed‐Ahmad Shahidi 等

出　　处：Food Science & Nutrition. 2019 ;7(2):875-881.doi:10.1002/fsn3.939

出版社：John Wiley & Sons, Ltd.

文章 ID：227476485

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2.Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

作　　者：Ali Rafe ;Alireza Sadeghian ;Seyedeh Zohreh Hoseini‐Yazdi

出　　处：Food Science & Nutrition. 2017 ;5(3):407-414.doi:10.1002/fsn3.407

出版社：John Wiley & Sons, Ltd.

文章 ID：197068395

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3.Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and Polyporus badius

作　　者：Reihaneh Shabani ;Seyed‐Ahmad Shahidi ;Ali Rafe

出　　处：Food Science & Nutrition. 2018 ;6(2):287-294.doi:10.1002/fsn3.553

出版社：John Wiley & Sons, Ltd.

文章 ID：213524236

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4.Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM

作　　者：Lida Shahsavani Mojarrad ;Ali Rafe

出　　处：Food Science & Nutrition. 2018 ;6(5):1204-1213.doi:10.1002/fsn3.667

出版社：John Wiley & Sons, Ltd.

文章 ID：218023156

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5.Optimization of textural characteristics of restructured pimiento strips by response surface methodology

作　　者：Seyyed Mohammad Reza Mousavi ;Ali Rafe ;Samira Yeganehzad

出　　处：Food Science & Nutrition. 2019 ;7(5):1595-1605.doi:10.1002/fsn3.984

出版社：John Wiley & Sons, Ltd.

文章 ID：234204506

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