| 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 | 248 | 2019 |
| Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin F Alavi, Z Emam-Djomeh, MS Yarmand, M Salami, S Momen, ... Food Hydrocolloids 85, 267-280, 2018 | 179 | 2018 |
| Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein F Alavi, L Chen, Z Emam-Djomeh Food Chemistry 354, 129494, 2021 | 142 | 2021 |
| Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review S Momen, F Alavi, M Aider Trends in Food Science & Technology 110, 778-797, 2021 | 106 | 2021 |
| Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein F Alavi, L Chen, Z Wang, Z Emam-Djomeh Food Hydrocolloids 112, 106335, 2021 | 96 | 2021 |
| 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 | 93 | 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 | 87 | 2019 |
| 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 | 78 | 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 | 72 | 2020 |
| Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition F Alavi, Z Emam-Djomeh, S Momen, E Hosseini, AA Moosavi-Movahedi Food Hydrocolloids 99, 105337, 2020 | 57 | 2020 |
| Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels F Alavi, S Momen, Z Emam-Djomeh, M Salami, AA Moosavi-Movahedi Food Hydrocolloids 81, 429-441, 2018 | 56 | 2018 |
| 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 | 56 | 2017 |
| Purification and fractionation of bioactive peptides through membrane filtration: A critical and application review F Alavi, ON Ciftci Trends in Food Science & Technology 131, 118-128, 2023 | 55 | 2023 |
| 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 |
| Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels F Alavi, Z Emam-Djomeh, L Chen Food Hydrocolloids 107, 105960, 2020 | 51 | 2020 |
| Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein F Alavi, Z Tian, L Chen, Z Emam-Djomeh Food Hydrocolloids 106, 105887, 2020 | 44 | 2020 |
| Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme Alcalase F Alavi, M Jamshidian, K Rezaei Food chemistry 277, 314-322, 2019 | 41 | 2019 |
| Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry F Alavi, S Momen International Dairy Journal 107, 104709, 2020 | 40 | 2020 |
| Whey protein aggregates formed by non-toxic chemical cross-linking as novel carriers for curcumin delivery: Fabrication and characterization M Mohammadian, M Moghadam, M Salami, Z Emam-Djomeh, F Alavi, ... Journal of drug delivery science and technology 56, 101531, 2020 | 38 | 2020 |
| Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate F Alavi, L Chen, Z Emam-Djomeh Food Hydrocolloids 112, 106359, 2021 | 37 | 2021 |
Zahra Emam-djomehUniversity of Tehranut.ac.ir üzerinde doğrulanmış e-posta adresine sahip