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Varidi, Mehdi
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1

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/..
 
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2

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/..
 
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3

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

Kazemi-Taskooh, Zahra ; Varidi, Mehdi
Food Reviews International.  , 2024
Link: https://doi.org/10.1080/..
 
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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/..
 
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5

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/..
 
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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/..
 
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7

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/..
 
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8

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

Sabzi, Fereshteh ; Varidi, Mohammad Javad ; Varidi, Mehdi.
Food Science & Nutrition.  12 (2024)  8 - p. 5497-5517 , 2024
Link: https://doi.org/10.1002/..
 
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9

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/..
 
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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/..
 
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11

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/..
 
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12

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/..
 
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13

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/..
 
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14

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/..
 
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15

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/..
 
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