| Ultrasonic inactivation of Bacillus α-amylase. I. Effect of gas content and emitting face of probe R Kadkhodaee, MJW Povey Ultrasonics Sonochemistry 15 (2), 133-142, 2008 | 170 | 2008 |
| Preparation and characterization of tragacanth–locust bean gum edible blend films FS Mostafavi, R Kadkhodaee, B Emadzadeh, A Koocheki Carbohydrate polymers 139, 20-27, 2016 | 166 | 2016 |
| Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness Z Aghaei, B Ghorani, B Emadzadeh, R Kadkhodaee, N Tucker Food Control 111, 107065, 2020 | 159 | 2020 |
| OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY A Koocheki, SA Mortazavi, F Shahidi, SMA RAZAVI, R Kadkhodaee, ... Journal of Food Process Engineering 33 (5), 861-882, 2010 | 142 | 2010 |
| Cellulose acetate nanofibres containing alizarin as a halochromic sensor for the qualitative assessment of rainbow trout fish spoilage Z Aghaei, B Emadzadeh, B Ghorani, R Kadkhodaee Food and bioprocess technology 11 (5), 1087-1095, 2018 | 134 | 2018 |
| Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound A Koocheki, R Kadkhodaee, SA Mortazavi, F Shahidi, AR Taherian Food Hydrocolloids 23 (8), 2416-2424, 2009 | 133 | 2009 |
| Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water … A Koocheki, R Kadkhodaee Food Hydrocolloids 25 (5), 1149-1157, 2011 | 98 | 2011 |
| Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization D Zaeim, M Sarabi-Jamab, B Ghorani, R Kadkhodaee Lwt 110, 102-109, 2019 | 94 | 2019 |
| Persian gum: A comprehensive review on its physicochemical and functional properties M Dabestani, R Kadkhodaee, GO Phillips, S Abbasi Food Hydrocolloids 78, 92-99, 2018 | 90 | 2018 |
| Effect of drying process and wall material on the properties of encapsulated cardamom oil M Najaf Najafi, R Kadkhodaee, SA Mortazavi Food biophysics 6, 68-76, 2011 | 90 | 2011 |
| Whey protein isolate-Persian gum interaction at neutral pH H Khalesi, B Emadzadeh, R Kadkhodaee, Y Fang Food Hydrocolloids 59, 45-49, 2016 | 84 | 2016 |
| Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions P Darjani, MH Nezhad, R Kadkhodaee, E Milani LWT 73, 162-167, 2016 | 82 | 2016 |
| Electrospray-assisted encapsulation of caffeine in alginate microhydrogels AM Nikoo, R Kadkhodaee, B Ghorani, H Razzaq, N Tucker International Journal of Biological Macromolecules 116, 208-216, 2018 | 77 | 2018 |
| Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study H Khalesi, B Emadzadeh, R Kadkhodaee, Y Fang International Journal of Biological Macromolecules 125, 17-26, 2019 | 71 | 2019 |
| Electrospray assisted fabrication of hydrogel microcapsules by single-and double-stage procedures for encapsulation of probiotics D Zaeim, M Sarabi-Jamab, B Ghorani, R Kadkhodaee, RH Tromp Food and Bioproducts Processing 102, 250-259, 2017 | 67 | 2017 |
| Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature M Soleimanpour, A Koocheki, R Kadkhodaee Food Hydrocolloids 30 (1), 292-301, 2013 | 64 | 2013 |
| Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties N Raoufi, R Kadkhodaee, Y Fang, GO Phillips Ultrasonics Sonochemistry 52, 311-317, 2019 | 63 | 2019 |
| Electrospray-assisted drying of live probiotics in acacia gum microparticles matrix D Zaeim, M Sarabi-Jamab, B Ghorani, R Kadkhodaee, RH Tromp Carbohydrate polymers 183, 183-191, 2018 | 62 | 2018 |
| Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation D Zaeim, M Sarabi-Jamab, B Ghorani, R Kadkhodaee, W Liu, RH Tromp Food Structure 25, 100147, 2020 | 61 | 2020 |
| Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme A Alehosseini, M Sarabi-Jamab, B Ghorani, R Kadkhodaee Lwt 102, 150-158, 2019 | 59 | 2019 |
