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	1.	Optimization of functional nanoparticles formation in associative mixture of water-soluble portion of Farsi gum and beta-lactoglobulin. [electronic resource] by Hadian, Mohammad Hosseini, Seyed Mohammad Hashem Farahnaky, Asgar Mesbahi, Gholam Reza Producer: 20180306 In: International journal of biological macromolecules vol. 102 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Gelatin-hydroxypropyl methylcellulose water-in-water emulsions as a new bio-based packaging material. [electronic resource] by Esteghlal, Sara Niakosari, Mehrdad Hosseini, Seyed Mohammad Hashem Mesbahi, Gholam Reza Yousefi, Gholam Hossein Producer: 20161213 In: International journal of biological macromolecules vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum. [electronic resource] by Sepeidnameh, Marziyeh Hosseini, Seyed Mohammad Hashem Niakosari, Mehrdad Mesbahi, Gholam Reza Yousefi, Gholam Hossein Golmakani, Mohammad-Taghi Nejadmansouri, Maryam Producer: 20181211 In: International journal of biological macromolecules vol. 118 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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