Simin Hedayatnia

2016201720182019202020212022202320242 4 12 18 23 31 41 24 10

Hamed MirhosseiniCoca Cola CompanyVerified email at coca-cola.com
Chin Ping TanProfessor of Lipid Science and Technology, Universiti Putra MalaysiaVerified email at putra.upm.edu.my
Prof Dr Roselina KarimUniversiti Putra MalaysiaVerified email at upm.edu.my
Prof. Md Zaidul Islam Sarker, Ph.D.Northern Marianas College, Saipan MP96950, USAVerified email at marianas.edu
TAN TAI BOONSenior Lecturer, Faculty of Food Science and Technology, Universiti Putra MalaysiaVerified email at upm.edu.my
ROSELINA BINTI KARIM / FOODProfessorVerified email at upm.edu.my
Milad KazemiMaster of Food Science and Technology, University Putra MalaysiaVerified email at student.upm.edu.my

Simin Hedayatnia

Ph.D of Food biotechnology, University Putra Malaysia

Verified email at student.upm.edu.my


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Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate … S Tamnak, H Mirhosseini, CP Tan, BT Amid, M Kazemi, S Hedayatnia Food Hydrocolloids 61, 599-608, 2016	88	2016
Antioxidant activity enhancement of biodegradable film as active packaging utilizing crude extract from durian leaf waste WYJ Kam, H Mirhosseini, F Abas, N Hussain, S Hedayatnia, HLF Chong Food Control 90, 66-72, 2018	40	2018
Modification of physicochemical and mechanical properties of a new bio-based gelatin composite films through composition adjustment and instantizing process S Hedayatnia, CP Tan, WLJ Kam, TB Tan, H Mirhosseini LWT 116, 108575, 2019	12	2019
Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer S Hedayatnia, H Mirhosseini, BT Amid, ZI Sarker, SK Veličkovska, ... LWT-Food Science and Technology 72, 330-342, 2016	12	2016
Quality of Reduced-Fat Dairy Coffee Creamer: Affected by Different Fat Replacer and Drying Methods Simin Hedayatnia, Hamed Mirhosseini Descriptive Food Science, 115-132, 2018	7	2018
Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying S Hedayatnia, H Mirhosseini, S Tamnak, F Golpira Food and bioprocess technology 9, 686-698, 2016	7	2016

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