E-LIB Suche - Ergebnisse für: Varidi, Mehdi

1

Effect of verjuice (Vitis vinifera L.) on physicochemical a..:

Sabzi, Fereshteh ; Varidi, Mohammad Javad ; Varidi, Mehdi.
Food Science & Nutrition. , 2024

Link: https://doi.org/10.1002/..

2

Reduced fat and sugar cakes developed by protein/polysaccha..:

Fatah-Jahromi, Salma ; Varidi, Mohammad Javad ; Varidi, Mehdi.
LWT. 194 (2024) - p. 115790 , 2024

Link: https://doi.org/10.1016/..

3

Producing superior oleofoams: Unraveling the impact of oil ..:

Alhasan, Fayza Hussein ; Tehrani, Mostafa Mazaheri ; Varidi, Mehdi
Food Chemistry: X. 21 (2024) - p. 101033 , 2024

Link: https://doi.org/10.1016/..

4

Boosting emulsion properties: The role of β-sheet content a..:

Afkhami, Rana ; Varidi, Mohammad Javad ; Varidi, Mehdi.
Food Hydrocolloids. 149 (2024) - p. 109513 , 2024

Link: https://doi.org/10.1016/..

5

Bioactive foamulsion gels: a unique structure prepared with..:

Sabeghi, Yeganeh ; Varidi, Mehdi ; Nooshkam, Majid
Journal of the Science of Food and Agriculture. 104 (2024) 7 - p. 3853-3864 , 2024

Link: https://doi.org/10.1002/..

6

Natural oleogelators for the formulation of oleogels by con..:

Hashemi, Behnaz ; Varidi, Mehdi ; Assadpour, Elham..
International Journal of Biological Macromolecules. 259 (2024) - p. 129246 , 2024

Link: https://doi.org/10.1016/..

7

Interaction-Induced Characterization of Animal-Based Protei..:

Kazemi-Taskooh, Zahra ; Varidi, Mehdi
Food Reviews International. , 2024

Link: https://doi.org/10.1080/..

8

Modulation of physicochemical attributes and functionalitie..:

Abbasi, Arezoo ; Varidi, Mohammad Javad ; Varidi, Mehdi
Journal of Food Measurement and Characterization. 18 (2024) 7 - p. 5956-5970 , 2024

Link: https://doi.org/10.1007/..

9

Fabrication and characterization of novel whey protein-base..:

Hashemi, Behnaz ; Varidi, Mehdi ; Jafari, Seid Mahdi
Food Hydrocolloids. 145 (2023) - p. 109082 , 2023

Link: https://doi.org/10.1016/..

10

Licorice extract/whey protein isolate/sodium alginate terna..:

Nooshkam, Majid ; Varidi, Mehdi ; Alkobeisi, Fatemeh
Food Hydrocolloids. 135 (2023) - p. 108206 , 2023

Link: https://doi.org/10.1016/..

11

Behavior of protein-polysaccharide conjugate-stabilized foo..:

Nooshkam, Majid ; Varidi, Mehdi ; Zareie, Zahra.
Food Chemistry: X. 18 (2023) - p. 100725 , 2023

Link: https://doi.org/10.1016/..

12

Improvement of heat-induced nanofibrils formation of soy pr..:

Afkhami, Rana ; Varidi, Mohammad Javad ; Varidi, Mehdi.
Food Hydrocolloids. 139 (2023) - p. 108443 , 2023

Link: https://doi.org/10.1016/..

13

How can plant-based protein–polysaccharide interactions aff..:

Kazemi-Taskooh, Zahra ; Varidi, Mehdi
Food & Function. 14 (2023) 13 - p. 5891-5909 , 2023

Link: https://doi.org/10.1039/..

14

Hydro- and aerogels from quince seed gum and gelatin soluti..:

Ahmadzadeh-Hashemi, Saba ; Varidi, Mehdi ; Nooshkam, Majid
Food Chemistry: X. 19 (2023) - p. 100813 , 2023

Link: https://doi.org/10.1016/..

15

Changes in fat uptake, color, texture, and sensory properti..:

Varidi, Mehdi ; Ahmadzadeh‐Hashemi, Saba ; Nooshkam, Majid
Food Science & Nutrition. 11 (2023) 4 - p. 2027-2035 , 2023

Link: https://doi.org/10.1002/..