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2019 Other Outputs Identifying natural products for improving shelf life of mayonnaiseGhorbani Gorji, Sara (2019). Identifying natural products for improving shelf life of mayonnaise. PhD Thesis, School of Agriculture and Food Sciences, The University of Queensland. doi: 10.14264/uql.2019.146 |
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2018 Journal Article Complex coacervation of milk proteins with sodium alginateGhorbani Gorji, Elham, Waheed, Abdul, Ludwig, Roland, Toca-Herrera, José Luis, Schleining, Gerhard and Ghorbani Gorji, Sara (2018). Complex coacervation of milk proteins with sodium alginate. Journal of Agricultural and Food Chemistry, 66 (12), 3210-3220. doi: 10.1021/acs.jafc.7b03915 |
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2018 Conference Publication Application of genomics and sensory for identifying natural antioxidants to improve shelf life of mayonnaisesGhorbani, Sara and Smyth, Heather (2018). Application of genomics and sensory for identifying natural antioxidants to improve shelf life of mayonnaises. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018. |
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2016 Journal Article Lipid oxidation in mayonnaise and the role of natural antioxidants: a reviewGhorbani Gorji, Sara, Smyth, Heather E., Sharma, Mary and Fitzgerald, Melissa (2016). Lipid oxidation in mayonnaise and the role of natural antioxidants: a review. Trends in Food Science and Technology, 56, 88-102. doi: 10.1016/j.tifs.2016.08.002 |
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2015 Journal Article Effect of rheological properties on sensory acceptance of two-model dysphagia-oriented food productsZargaraan, Azizollaah, Saghafi, Zahra, Hasandokht Firouz, Mahtab, Fadavi, Ghasem, Ghorbani Gorji, Sara and Mohammadifar, Mohammad Amin (2015). Effect of rheological properties on sensory acceptance of two-model dysphagia-oriented food products. Journal of Texture Studies, 46 (3), 219-226. doi: 10.1111/jtxs.12131 |
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2015 Journal Article Effect of pH on turbidity, size, viscosity and the shape of sodium caseinate aggregates with light scattering and rheometryGhorbani Gorji, Sara, Gorji, Elham Ghorbani and Mohammadifar, Mohammad Amin (2015). Effect of pH on turbidity, size, viscosity and the shape of sodium caseinate aggregates with light scattering and rheometry. Journal of Food Science and Technology, 52 (3), 1820-1824. doi: 10.1007/s13197-013-1144-2 |
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2014 Journal Article Complexation of sodium caseinate with gum tragacanth: effect of various species and rheology of coacervatesGhorbani Gorji, Sara, Gorji, Elham Ghorbani, Mohammadifar, Mohammad Amin and Zargaraan, Azizollaah (2014). Complexation of sodium caseinate with gum tragacanth: effect of various species and rheology of coacervates. International Journal of Biological Macromolecules, 67, 503-511. doi: 10.1016/j.ijbiomac.2014.02.037 |
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2014 Journal Article Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous mediumGhorbani Gorji, Sara, Gorji, Elham Ghorbani and Mohammadifar, Mohammad Amin (2014). Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium. Food Hydrocolloids, 34 (1), 161-168. doi: 10.1016/j.foodhyd.2012.10.019 |
