| An overview on preparation of emulsion-filled gels and emulsion particulate gels T Farjami, A Madadlou Trends in Food Science & Technology 86, 85-94, 2019 | 345 | 2019 |
| A review on exergy analysis of drying processes and systems M Aghbashlo, H Mobli, S Rafiee, A Madadlou Renewable and Sustainable Energy Reviews 22, 1-22, 2013 | 296 | 2013 |
| Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying M Aghbashlo, H Mobli, A Madadlou, S Rafiee Food and Bioprocess Technology 6, 1561-1569, 2013 | 245 | 2013 |
| Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties S Aziznia, A Khosrowshahi, A Madadlou, J Rahimi Journal of dairy science 91 (7), 2545-2552, 2008 | 204 | 2008 |
| Energy and exergy analyses of the spray drying process of fish oil microencapsulation M Aghbashlo, H Mobli, S Rafiee, A Madadlou Biosystems Engineering 111 (2), 229-241, 2012 | 199 | 2012 |
| Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet A Madadlou, A Khosroshahi, ME Mousavi Journal of dairy science 88 (9), 3052-3062, 2005 | 197 | 2005 |
| Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution M Mohammadian, A Madadlou Food Hydrocolloids 52, 221-230, 2016 | 189 | 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 | 168 | 2018 |
| Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer J Rahimi, A Khosrowshahi, A Madadlou, S Aziznia Journal of dairy science 90 (9), 4058-4070, 2007 | 156 | 2007 |
| Fast protein liquid chromatography A Madadlou, S O’Sullivan, D Sheehan Protein Chromatography: Methods and Protocols, 439-447, 2011 | 149* | 2011 |
| Maillard conjugation of lactulose with potentially bioactive peptides M Nooshkam, A Madadlou Food Chemistry 192, 831-836, 2016 | 146 | 2016 |
| The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion M Aghbashlo, H Mobli, A Madadlou, S Rafiee Food research international 49 (1), 379-388, 2012 | 142 | 2012 |
| Fabrication methods of biopolymeric microgels and microgel-based hydrogels T Farjami, A Madadlou Food Hydrocolloids 62, 262-272, 2017 | 121 | 2017 |
| Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil M Ahmadi, A Madadlou, AA Saboury Food chemistry 196, 1016-1022, 2016 | 114 | 2016 |
| Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides M Nooshkam, A Madadlou Food Chemistry 200, 1-9, 2016 | 113 | 2016 |
| Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide A Ahmadi, E Milani, A Madadlou, SA Mortazavi, RR Mokarram, ... Journal of Food Science and Technology 51, 1568-1574, 2014 | 110 | 2014 |
| Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation M Aghbashlo, H Mobli, S Rafiee, A Madadlou Powder technology 225, 107-117, 2012 | 110 | 2012 |
| The influence of brine concentration on chemical composition and texture of Iranian white cheese A Madadlou, ME Mousavi, J Farmani Journal of food engineering 81 (2), 330-335, 2007 | 107 | 2007 |
| Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method L Bagheri, A Madadlou, M Yarmand, ME Mousavi Food Research International 51 (2), 866-871, 2013 | 103 | 2013 |
| Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels S Soltani, A Madadlou Carbohydrate Polymers 136, 738-743, 2016 | 102 | 2016 |
David SheehanDean of Science, Khalifa University, Abu Dhabi, UAEVahvistettu sähköpostiosoite verkkotunnuksessa kustar.ac.ae
