| Different strategies for the lipase immobilization on the chitosan based supports and their applications F Rafiee, M Rezaee International Journal of Biological Macromolecules 179, 170-195, 2021 | 126 | 2021 |
| Effect of organic additives on physiochemical properties and anti-oxidant release from chitosan-gelatin composite films to fatty food simulant M Rezaee, G Askari, Z EmamDjomeh, M Salami International journal of biological macromolecules 114, 844-850, 2018 | 66 | 2018 |
| UV-irradiated gelatin-chitosan bio-based composite film, physiochemical features and release properties for packaging applications M Rezaee, G Askari, Z EmamDjomeh, M Salami International journal of biological macromolecules 147, 990-996, 2020 | 30 | 2020 |
| Catalytic reduction of nitroarenes and degradation of dyes at room temperature by an efficient NNN pincer palladium catalyst based on the magnetic amino-triazole-modified chitosan F Rafiee, M Rezaee Reactive and Functional Polymers 172, 105208, 2022 | 15 | 2022 |
| Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat M Rezaee, M Aider Meat Science 204, 109283, 2023 | 14 | 2023 |
| Effects of hydrocolloid agar, gelatin, pectin, and xanthan on physicochemical and rheological properties of pickering emulsions stabilized by canola protein microgel as a … M Rezaee, F Ait Aider-Kaci, M Aider ACS Food Science & Technology 2 (10), 1681-1690, 2022 | 10 | 2022 |
| Functionalization of the magnetic chitosan support with dipyridylamine as a nitrogen-rich pincer ligand for Pd immobilization and investigation of catalytic efficiency in … F Rafiee, M Rezaee Polymer Bulletin 80 (10), 11139-11154, 2023 | 2 | 2023 |
| Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer M Rezaee, S Khalloufi, M Aider Food Chemistry Advances 4, 100703, 2024 | 1 | 2024 |
| Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review M Rezaee, M Aider ACS Food Science & Technology 2 (5), 751-762, 2022 | 1 | 2022 |
| Preparation and investigation of catalytic activity of a magnetic cu-complex immobilized on the histidine modified starch biopolymer M Rezaee, F Rafiee, E Fardi Polyhedron 249, 116790, 2024 | | 2024 |
| Application of Pickering Emulsion Stabilized by Canola Protein/xanthan Gum as Animal Fat Replacer and Electro-activated Calcium Ascorbate Solution as Antioxidant Agent in … M Rezaee Université Laval, 2024 | | 2024 |