| The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth K Abdolmaleki, MA Mohammadifar, R Mohammadi, G Fadavi, ... Carbohydrate polymers 140, 342-348, 2016 | 116 | 2016 |
| Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study L Alizadeh, K Abdolmaleki, K Nayebzadeh, R Shahin Food chemistry 285, 46-52, 2019 | 74 | 2019 |
| The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques K Abdolmaleki, S Khedri, L Alizadeh, F Javanmardi, CAF Oliveira, ... Trends in Food Science & Technology 115, 500-511, 2021 | 70 | 2021 |
| Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method K Abdolmaleki, L Alizadeh, K Nayebzadeh, SM Hosseini, R Shahin Journal of texture studies 51 (2), 290-299, 2020 | 62 | 2020 |
| PVA/starch films: An updated review of their preparation, characterization, and diverse applications in the food industry R Abedi-Firoozjah, N Chabook, O Rostami, M Heydari, ... Polymer testing 118, 107903, 2023 | 60 | 2023 |
| Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition L Alizadeh, K Abdolmaleki, K Nayebzadeh, M Bahmaei International journal of biological macromolecules 128, 796-803, 2019 | 43 | 2019 |
| Recent advances in plant-based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives S Jafarzadeh, K Abdolmaleki, F Javanmardi, M Hadidi, ... International Journal of Food Science and Technology 57 (4), 2159-2170, 2022 | 39 | 2022 |
| Application of cellulose and cellulose derivatives in smart/intelligent bio-based food packaging R Yekta, R Abedi-Firoozjah, S Azimi Salim, A Khezerlou, K Abdolmaleki Cellulose 30 (16), 9925-9953, 2023 | 34 | 2023 |
| Effect of dispersed phase volume fraction on physical stability of oil-in-water emulsion in the presence of gum tragacanth NM Meybodi, MA Mohammadifar, KH Abdolmaleki Journal of food quality and hazards control 1 (4), 102-107, 2014 | 32 | 2014 |
| Oleogel fabrication based on sodium caseinate, hydroxypropyl methylcellulose, and beeswax: Effect of concentration, oleogelation method, and their optimization L Alizadeh, K Abdolmaleki, K Nayebzadeh, SM Hosseini Journal of the American Oil Chemists' Society 97 (5), 485-496, 2020 | 31 | 2020 |
| Potential application of hydrocolloid-based oleogel and beeswax oleogel as partial substitutes of solid fat in margarine K Abdolmaleki, L Alizadeh, K Nayebzadeh, HM Baranowska, ... Applied Sciences 12 (23), 12136, 2022 | 25 | 2022 |
| Treatment of starch films with a glow discharge plasma in air and O2 at low pressure Z Sheikhi, SM Hosseini, MR Khani, M Farhoodi, K Abdolmaleki, B Shokri, ... Food Science and Technology International 27 (3), 276-285, 2021 | 22 | 2021 |
| Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: Rheological properties, microstructure, and stability K Abdolmaleki, L Alizadeh, SM Hosseini, K Nayebzadeh Food Science and Biotechnology 29, 1685-1693, 2020 | 19 | 2020 |
| Physicochemical characterization of argon plasma-treated starch film Z Sheikhi, L Mirmoghtadaie, MR Khani, M Farhoodi, S Beikzadeh, ... Journal of Agricultural Science and Technology 22 (4), 999-1008, 2020 | 19 | 2020 |
| Characterization of physicochemical and antimicrobial properties of plasma‐treated starch/chitosan composite film Z Sheikhi, L Mirmoghtadaie, K Abdolmaleki, MR Khani, M Farhoodi, ... Packaging Technology and Science 34 (7), 385-392, 2021 | 18 | 2021 |
| Physical stability of oil-in-water emulsions in the presence of gamma irradiated gum tragacanth N Mollakhalili Meybodi, MA Mohammadifar, M Farhoodi, JL Skytte, ... Journal of Dispersion Science and Technology 38 (6), 909-916, 2017 | 18 | 2017 |
| Emerging technologies in combination with probiotics for aflatoxins removal: An updated review K Abdolmaleki, F Javanmardi, M Gavahian, Y Phimolsiripol, ... International Journal of Food Science and Technology 57 (9), 5712-5721, 2022 | 13 | 2022 |
| Temperature dependence of stability, steady and dynamic rheological properties of oil-in-water emulsions stabilized by gum tragacanth K Abdolmaleki, L Alizadeh, K Nayebzadeh Journal of Food Measurement and Characterization, 1-9, 2019 | 10 | 2019 |
| The role of oil phase in the stability and physicochemical properties of oil‐in‐water emulsions in the presence of gum tragacanth K Abdolmaleki, MA Mohammadifar, Z Sheikhi, G Matinfar, K Nayebzadeh Journal of the American Oil Chemists' Society 96 (7), 795-803, 2019 | 9 | 2019 |
| Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit M Bahraminejad, O Rostami, M Heydari, M Moradian, K Abdolmaleki Food Science & Nutrition 12 (2), 1268-1278, 2024 | 6 | 2024 |
