Publications by authors named "Mostafa Karami"

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Effect of propolis extracted and basil gum addition on physicochemical, rheological, sensory, and antioxidant properties of low-fat yogurt.
Mina Noshadi, Mostafa Karami, Masoumeh Arab, Mahdi Taheri, Vahid Ghasemzadeh-Mohammadi

J Food Sci Technol· October 2025

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Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi-Based Sauces.
Seyede Golsa Mousavi, Leyla Alizadeh, Mostafa Karami

Food Sci Nutr· April 2025

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CAPTURE: A Clustered Adaptive Patchwork Technique for Unified Registration Enhancement in Biological Imaging.
Sahand Hamzehei, Gianna Raimondi, Mostafa Karami, Linnaea Ostroff, Sheida Nabavi

ACM BCB· December 2024

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Different coating application methods: Zein-based edible coating containing essential oil for shelf-life enhancement of whey-less cheese.
Hadis Rajaei Lak, Behnaz Bazargani-Gilani, Mostafa Karami

Food Sci Nutr· August 2024

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The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage.
Zahra Mashhadi, Nafiseh Davati, Aryou Emamifar, Mostafa Karami

Food Sci Nutr· June 2024

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Nondissipative Martensitic Phase Transformation after Multimillion Superelastic Cycles.
Mostafa Karami, Zeyuan Zhu, Ka Hung Chan, Peng Hua, Nobumichi Tamura

Phys Rev Lett· February 2024

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Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and .
Arash Tondhoush, Mostafa Soltani, Fatemeh Azarikia, Aziz Homayouni-Rad, Mostafa Karami

Food Sci Nutr· January 2024

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Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound.
Fakhreddin Salehi, Moein Inanloodoghouz, Mostafa Karami

Ultrason Sonochem· December 2023

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Effect of whey protein- and xanthan-based coating on the viability of microencapsulated and physiochemical, textural, and sensorial properties of yogurt.
Mina Khorshidi, Ali Heshmati, Mehdi Taheri, Mostafa Karami, Reza Mahjub

Food Sci Nutr· July 2021

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Production of Low-fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product.
Rojin Tavakoli, Mostafa Karami, Samira Bahramian, Ario Emamifar

Food Sci Nutr· May 2021

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Two-Tier Compatibility of Superelastic Bicrystal Micropillar at Grain Boundary.
Mostafa Karami, Zeyuan Zhu, Zhuohui Zeng, Nobumichi Tamura, Yong Yang

Nano Lett· November 2020

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Derived crystal structure of martensitic materials by solid-solid phase transformation.
Mostafa Karami, Nobumichi Tamura, Yong Yang, Xian Chen

Acta Crystallogr A Found Adv· July 2020

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Data-driven approach for synchrotron X-ray Laue microdiffraction scan analysis.
Yintao Song, Nobumichi Tamura, Chenbo Zhang, Mostafa Karami, Xian Chen

Acta Crystallogr A Found Adv· November 2019

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Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties.
Fahimeh Lotfian, Zahra Emam Djomeh, Mostafa Karami, Sohrab Moeini

Food Sci Nutr· April 2019

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Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and .
Saber Hasani, Abbas Ali Sari, Ali Heshmati, Mostafa Karami

Food Sci Nutr· July 2017

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