| Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems A Abaee, M Mohammadian, SM Jafari Trends in Food Science & Technology 70, 69-81, 2017 | 341 | 2017 |
| Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel M Moghadam, M Salami, M Mohammadian, M Khodadadi, ... Food Hydrocolloids 104, 105735, 2020 | 301 | 2020 |
| Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils M Mohammadian, M Salami, S Momen, F Alavi, Z Emam-Djomeh, ... Food Hydrocolloids 87, 902-914, 2019 | 251 | 2019 |
| Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution M Mohammadian, A Madadlou Food Hydrocolloids 52, 221-230, 2016 | 188 | 2016 |
| Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition M Mohammadian, A Madadlou Trends in Food Science & Technology 75, 115-128, 2018 | 170 | 2018 |
| Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds M Mohammadian, MI Waly, M Moghadam, Z Emam-Djomeh, M Salami, ... Food Science and Human Wellness 9 (3), 199-213, 2020 | 110 | 2020 |
| Fabrication and investigation of physicochemical, food simulant release, and antioxidant properties of whey protein isolate-based films activated by loading with curcumin … HT Kevij, M Salami, M Mohammadian, M Khodadadi Food Hydrocolloids 108, 106026, 2020 | 98 | 2020 |
| Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior M Mohammadian, M Salami, S Momen, F Alavi, Z Emam-Djomeh Lwt 103, 94-100, 2019 | 94 | 2019 |
| Gelatin as texture modifier and porogen in egg white hydrogel J Babaei, M Mohammadian, A Madadlou Food chemistry 270, 189-195, 2019 | 89 | 2019 |
| Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein F Alavi, Z Emam-Djomeh, S Momen, M Mohammadian, M Salami, ... Food Hydrocolloids 87, 734-746, 2019 | 88 | 2019 |
| Cold-set hydrogels made of whey protein nanofibrils with different divalent cations M Mohammadian, A Madadlou International Journal of Biological Macromolecules 89, 499-506, 2016 | 86 | 2016 |
| Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels J Babaei, F Khodaiyan, M Mohammadian International journal of biological macromolecules 128, 94-100, 2019 | 84 | 2019 |
| Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis M Moghadam, M Salami, M Mohammadian, Z Emam-Djomeh, ... Food Bioscience 36, 100611, 2020 | 79 | 2020 |
| Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter F Alavi, Z Emam-Djomeh, M Mohammadian, M Salami, ... Food Hydrocolloids 101, 105554, 2020 | 79 | 2020 |
| Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins F Alavi, Z Emam-Djomeh, M Salami, M Mohammadian International journal of biological macromolecules 153, 523-532, 2020 | 73 | 2020 |
| Nutraceutical properties of camel milk F Alavi, M Salami, Z Emam-Djomeh, M Mohammadian Nutrients in dairy and their implications on health and disease, 451-468, 2017 | 57 | 2017 |
| Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking M Mohammadian, M Salami, Z Emam-Djomeh, S Momen, ... International Journal of Biological Macromolecules 120, 2247-2258, 2018 | 55 | 2018 |
| Fabrication and characterization of curcumin-loaded complex coacervates made of gum Arabic and whey protein nanofibrils M Mohammadian, M Salami, F Alavi, S Momen, Z Emam-Djomeh, ... Food Biophysics 14, 425-436, 2019 | 53 | 2019 |
| Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach H Taghavi Kevij, M Mohammadian, M Salami Journal of Food Processing and Preservation 43 (12), e14227, 2019 | 49 | 2019 |
| Mung bean protein as a promising biopolymeric vehicle for loading of curcumin: Structural characterization, antioxidant properties, and in vitro release kinetics M Mohammadian, M Salami, M Moghadam, A Amirsalehi, ... Journal of Drug Delivery Science and Technology 61, 102148, 2021 | 45 | 2021 |
Zahra Emam-djomehUniversity of TehranZweryfikowany adres z ut.ac.ir
