1. Corrigendum to "Physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition" [Food Hydrocolloids 60 (2016) 393–404]. (October 2017) Authors: Shahbazi, Mahdiyar; Rajabzadeh, Ghadir; Rafe, Ali; Ettelaie, Rammile; Ahmadi, Seyed Javad Journal: Food hydrocolloids Issue: Volume 71(2017) Page Start: 258 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cover Image, Volume 48, Issue 6. Issue 6 (3rd December 2017) Authors: Shahsavani Mojarrad, Lida; Rafe, Ali; Sadeghian, Alireza; Niazmand, Razieh Journal: Journal of texture studies Issue: Volume 48:Issue 6(2017) Page Start: i Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams. (September 2022) Authors: Rafe, Ali; Selahbarzin, Sahar; Kulozik, Ulrich; Hesarinejad, Mohammad Ali Journal: Food hydrocolloids Issue: Volume 130(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Dynamic viscoelastic study on the gelation of basil seed gum. (7th November 2012) Authors: Rafe, Ali; Razavi, Seyed M. A. Journal: International journal of food science & technology Issue: Volume 48:Number 3(2013:Mar.) Page Start: 556 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream. (18th April 2021) Authors: Biglarian, Niloofar; Rafe, Ali; Shahidi, Seyed‐Ahmad Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 14(2021) Page Start: 5851 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM. Issue 5 (3rd May 2018) Authors: Mojarrad, Lida Shahsavani; Rafe, Ali Journal: Food science & nutrition Issue: Volume 6:Issue 5(2018) Page Start: 1204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures. Issue 6 (9th June 2017) Authors: Shahsavani Mojarrad, Lida; Rafe, Ali; Sadeghian, Alireza; Niazmand, Razieh Journal: Journal of texture studies Issue: Volume 48:Issue 6(2017) Page Start: 624 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Flux improvement of ultrafiltration membranes using ultrasound and gas bubbling. Issue 51 (1st November 2016) Authors: Shahraki, Masoud Hashemi; Maskooki, Abdolmajid; Faezian, Ali; Rafe, Ali Journal: Desalination and water treatment Issue: Volume 57:Issue 51(2016) Page Start: 24278 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Functional Properties of Rice Bran Protein Isolate at Different pH Levels. Issue 1 (27th July 2015) Authors: Esmaeili, Mahroo; Rafe, Ali; Shahidi, Seyed‐Ahmad; Ghorbani Hasan‐Saraei, Azade Journal: Cereal chemistry Issue: Volume 93:Issue 1(2016.) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Kinetic study of κ-carrageenan degradation and its impact on mechanical and structural properties of chitosan/κ-carrageenan film. (20th May 2016) Authors: Shahbazi, Mahdiyar; Rajabzadeh, Ghadir; Ettelaie, Rammile; Rafe, Ali Journal: Carbohydrate polymers Issue: Volume 142(2016) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗