Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction von Nasrollahzadeh, Farzaneh, Varidi, Mehdi, Koocheki, Arash, Hadizadeh, Farzin

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Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions von Nooshkam, Majid, Varidi, Mehdi, Zareie, Zahra, Alkobeisi, Fatemeh

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Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review von Nooshkam, Majid, Varidi, Mehdi

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Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality von Lavaei, Yasaman, Varidi, Mehdi, Nooshkam, Majid

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Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates von Nooshkam, Majid, Varidi, Mehdi

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Hydro- and aerogels from quince seed gum and gelatin solutions von Ahmadzadeh-Hashemi, Saba, Varidi, Mehdi, Nooshkam, Majid

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Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan g... von Tabatabaei, Seyed Mahdi, Varidi, Mehdi, Moeenfard, Marzieh

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Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics von Alhasan, Fayza Hussein, Tehrani, Mostafa Mazaheri, Varidi, Mehdi

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Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study von Khatib, Neda, Varidi, Mohammad Javad, Mohebbi, Mohebbat, Varidi, Mehdi, Hosseini, Seyed Mohammad Hashem

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Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity von Nooshkam, Majid, Varidi, Mehdi

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Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage von Varidi, Mehdi, Eskandari, Mohammad Hadi, Varidi, Mohammad Javad, Lashkari, Hannan

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Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics von Hashemi, Behnaz, Varidi, Mehdi, Malekjani, Narjes, Jafari, Seid Mahdi

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Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce von Ferdowsian, Setayesh, Kazemi-Taskooh, Zahra, Varidi, Mohammad Javad, Nooshkam, Majid, Varidi, Mehdi

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Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery von Bashash, Moein, Varidi, Mehdi, Varshosaz, Jaleh

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The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems von Nooshkam, Majid, Varidi, Mehdi, Bashash, Moein

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Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review von Nooshkam, Majid, Varidi, Mehdi, Verma, Deepak Kumar

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Proteome Changes in biceps femoris Muscle of Iranian
One-Humped Camel and Their Effect on Meat Quality Traits von Zahedi, Younes, Varidi, Mohammad-Javad, Varidi, Mehdi

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The effect of plant essential oils on physicochemical properties of chicken nuggets von Ghasemi, Bahram, Varidi, Mohammad Javad, Varidi, Mehdi, Kazemi-Taskooh, Zahra, Emami, Seyed Ahmad

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Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment von Kazemi-Taskooh, Zahra, Varidi, Mehdi

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Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles von Hosseini, Saeedeh, Varidi, Mehdi

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