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Ali R. Taherian
Ali R. Taherian
McGill University
Chromatography
Chemistry
Emulsion
Modified starch
Creaming
6
Papers
233
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Stability of hydrocolloid enriched oil-in-water emulsions in beverages subjected to thermal and nonthermal processing
2020
Journal of Dispersion Science and Technology
Hosahalli S. Ramaswamy
Jaideep K. Arora
Hamed Vatankhah
Ali R. Taherian
Navneet Singh Rattan
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Citations (1)
High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions
2018
Lwt - Food Science and Technology
Hamed Vatankhah
Ali R. Taherian
Hosahalli S. Ramaswamy
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Citations (14)
Protein–Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration
2015
Journal of Agricultural and Food Chemistry
Patrick Fustier
Allaoua Achouri
Ali R. Taherian
Michel Britten
Marylène Pelletier
Hassan Sabik
Sébastien Villeneuve
Martin Mondor
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Citations (20)
Stability of Oil-In-Water Beverage Emulsions
2013
Jaideep Arora
Hosahalli S. Ramaswamy
Ali R. Taherian
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EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCH
2007
Journal of Food Process Engineering
Ali R. Taherian
Patrick Fustier
H.S. Ramaswamy
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Citations (76)
Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions
2006
Journal of Food Engineering
Ali R. Taherian
Patrick Fustier
Hosahalli S. Ramaswamy
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Citations (122)
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