| Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature SH Hosseini-Parvar, L Matia-Merino, KKT Goh, SMA Razavi, ... Journal of food engineering 101 (3), 236-243, 2010 | 339 | 2010 |
| Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.) SMA Razavi, SA Mortazavi, L Matia‐Merino, SH Hosseini‐Parvar, ... International journal of food Science & Technology 44 (9), 1755-1762, 2009 | 275 | 2009 |
| Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content JP Osano, SH Hosseini-Parvar, L Matia-Merino, M Golding Food Hydrocolloids 37, 40-48, 2014 | 141 | 2014 |
| Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese SH Hosseini-Parvar, L Matia-Merino, M Golding Food Hydrocolloids 43, 557-567, 2015 | 118 | 2015 |
| Emulsifying properties of basil seed gum: Effect of pH and ionic strength SH Hosseini-Parvar, JP Osano, L Matia-Merino Food hydrocolloids 52, 838-847, 2016 | 68 | 2016 |
| Basil seed gum (BSG): Physico-chemical, rheological and emulsifying characterization and its synergistic interactions in combination with locust bean gum and guar gum SH Hosseini-Parvar PhD thesis; Department of Food Science and Technology. Ferdowsi University …, 2009 | 30 | 2009 |
| Adsorption properties of basil (Ocimum basilicum L.) seed gum J Osano, L Matia-Merino, S Hosseini-Parvar, M Golding, K Goh USM R & D 18 (2), 113-117, 2010 | 22 | 2010 |
| Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology SH Hosseini‐Parvar, J Keramat, M Kadivar, E Khanipour, ... International journal of food science & technology 44 (3), 467-475, 2009 | 22 | 2009 |
| Optimization of the Yield and Quality of Agar from Gracilariopsis persica M Heydari, MA Nematollahi, A Motamedzadegan, SH Hosseini-Parvar Bull. Env. Pharmacol. Life Sci 3 (3), 33-40, 2014 | 13 | 2014 |
| Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels V Sarabi‐Aghdam, SH Hosseini‐Parvar, A Motamedzadegan, SM Razi Food Science & Nutrition 9 (4), 1881-1895, 2021 | 10 | 2021 |
| Characterization of gum extracted from basil seed (Ocimum basilicum L.): A physicochemical and rheological study S Hosseini-Parvar, L Matia-Merino, S Mortazavi, S Razavi Carbohydr. Polym 114, 354-366, 2014 | 9 | 2014 |
| Flow behavior of basil seed gum solutions mixed with locust been gum and guar gum SH Hosseini-Parvar, SA Mortazavi, SMA Razavi, L Matia-Merino EJ Food Process. Preservation 1 (2), 69-84, 2011 | 7 | 2011 |
| Characterization of aqueous dispersions and gels made of sodium caseinate and basil seed gum: Phase behavior, rheology, and microstructure V Sarabi-Aghdam, SH Hosseini-Parvar, A Motamedzadegan, SM Razi, ... Food Biophysics 15, 495-508, 2020 | 6 | 2020 |
| The effect of Basil seed gum as a fat replacer on physico-chemical, microstructural and sensory properties of low-fat set yoghurt A Afshar Nik, Z Raftani Amiri, SH Hosseini-Parvar Electronic Journal of Food Preservations & Processing (EJFPP) 3 (2), 23-42, 2011 | 6 | 2011 |
| The influence of Basil seed gum on the stability, particle size and rheological properties of O/W emulsion stabilised by whey protein isolate M Khorrami, SH Hosseini-Parvar, A Motamedzadegan | 3 | 2014 |
| An investigation on interactions between Basil seed gum and whey protein isolate in aqueous systems V Sarabi-Aghdam, SH Hosseini-Parvar, A Motamedzadegan, ... Electronic Journal of Food Preservations & Processing (EJFPP) 4 (2), 15-35, 2013 | 3 | 2013 |
| Comparative study on effect of pectin, gelatin and modified starch replacement with fish gelatin in textural properties and graininess of Non-fat yogurt S Ebdali, A Motamedzadegan, SH Hosseini-parvar, SA Shahidi | 3 | 2013 |
| The influence of Basil seed gum on the stability, particle size and rheological properties of oil-in-water emulsions stabilized by sodium caseinate M Khorami, SH Hosseini-Parvar, A Motamed Zadegan Journal of Food Processing and Preservation 12 (2), 139-156, 2021 | | 2021 |
| A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study SH HosseiniParvar, SA Mortazavi, SMA Razavi, L Matia-Merino, KKT Goh New Zealand Institute of Food Science and Technology-NZIFST conference 2009, 2009 | | 2009 |
| Microstructural properties of heat-induced gels of whey protein isolate mixed with balangu and wild sage seed gums M Samiee, SH Hosseini-Parvar, E Pourhabib, SA Shahidi | | |
Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, IranVerified email at um.ac.ir
