1. Curcumin as a bioactive compound: biological properties and encapsulation methods

Volume 3, Issue 1, Winter and Spring 2020, Pages 79-86

10.22059/jfabe.2020.76608

Zeinab Mehdipour Biregani; Maryam Gharachorloo

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2. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Volume 2, Issue 2, Summer and Autumn 2019, Pages 107-112

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

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• PDF 390.47 K

3. Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins

Volume 2, Issue 1, Winter and Spring 2019, Pages 55-60

Arasb Dabbagh Moghaddam; Mehdi Mohammadian; Anousheh Sharifan; Saeid Hadi

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• PDF 396.81 K