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Zaidul Islam Sarker
Zaidul Islam Sarker
International Islamic University, Islamabad
Chemistry
Chromatography
Emulsion
Gum karaya
Aqueous solution
4
Papers
36
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Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products
2019
Food Reviews International
Md. Jahurul Haque Akanda
M R Norazlina
F.S. Azzatul
Sharifudin Md. Shaarani
Hasmadi Mamat
Jau Shya Lee
J Norliza
A.H. Mansoor
Jinap Selamat
Firoz Khan
Patracia Matanjun
Zaidul Islam Sarker
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Citations (3)
Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification
2016
International Journal of Food Properties
Elhamalsadat Shekarforoush
Hamed Mirhosseini
Bahareh Tabatabaee Amid
Hasanah Mohd Ghazali
Kharidah Muhammad
Zaidul Islam Sarker
Maryam Paykary
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Citations (11)
Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
2016
Lwt - Food Science and Technology
Simin Hedayatnia
Hamed Mirhosseini
Bahareh Tabatabaee Amid
Zaidul Islam Sarker
Sanja Kostadinović Veličkovska
Roselina Karim
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Citations (7)
Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion
2016
Journal of the American Oil Chemists' Society
Elhamalsadat Shekarforoush
Hamed Mirhosseini
Zaidul Islam Sarker
Sanja Kostadinović
Hasanah Mohd Ghazali
Kharidah Muhamad
Shadi Samaram
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Citations (15)
1