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Gulmira Naurzbayeva, Farida Smolnikova, Saule Baytukenova, Zarina Kapshakbayeva, Ayaulym Mustafayeva, Sholpan Baytukenova, Zhuldyz Smailova, Fatima Dikhanbayeva, Marina Temerbayeva & Gulmira Baybalinova. (2023) Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter. International Journal of Food Properties 26:1, pages 2455-2475.
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Vahid Mofid, Mohammad Mousavi, Zahra Emam-Djomeh, Seyed
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Mohammad Taghi Gharibzahedi & Farid Jahanbakhsh. (2014) Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread. Journal of Dispersion Science and Technology 35:8, pages 1106-1113.
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Morad Mousazadeh, Mohammad Mousavi, Zahra Emam-Djomeh, Mehri Hadinezhad & Seyed
Mohammad Taghi Gharibzahedi. (2014) Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes. International Journal of Food Properties 17:6, pages 1355-1368.
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Mohammad Fallahasgari, Fatemeh Barzegar, Darya Abolghasem & Kooshan Nayebzadeh. (2023) An overview focusing on modification of margarine rheological and textural properties for improving physical quality. European Food Research and Technology 249:9, pages 2227-2240.
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Kamil Toczek, Paweł Glibowski, Monika Kordowska-Wiater & Piotr Domaradzki. (2022) The Effect of Storage on Potentially Synbiotic Emulsion Spread Based on Milk Fat and Inulin. Applied Sciences 12:23, pages 12310.
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