Amir Amiri
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Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
A Amiri, P Sharifian, N Soltanizadeh
International journal of biological macromolecules 111, 139-147, 2018
Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream
A Amiri, A Mousakhani-Ganjeh, S Torbati, G Ghaffarinejhad, RE Kenari
International Dairy Journal 78, 152-158, 2018
Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system
A Amiri, A Mousakhani-Ganjeh, Z Amiri, Y Guo, AP Singh, RE Kenari
Food chemistry 310, 125821, 2020
Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins
A Amiri, A Mousakhani-Ganjeh, S Shafiekhani, R Mandal, AP Singh, ...
Innovative Food Science & Emerging Technologies 56, 102191, 2019
Evaluation of physicochemical properties of gluten modified by Glucose oxidase and Xylanase
A Amiri, M Shahedi, M Kadivar
Journal of Cereal Science 71, 37-42, 2016
Effect of storage period on physicochemical, textural, microbial and sensory characteristics of stirred soy yogurt
J Shahbandari, A Golkar, SM Taghavi, A Amiri
International Journal of Farming and Allied Sciences 5 (6), 476-484, 2016
Structural properties of gluten modified by ascorbic acid and transglutaminase
A Amiri, M Shahedi, M Kadivar
International journal of food properties 20 (sup2), 1588-1599, 2017
Encapsulation of Satureja khuzestanica essential oil in Chitosan nanoparticles with enhanced antifungal activity
A Amiri, N Morakabati
International Journal of Nutrition and Food Engineering 11 (4), 331-336, 2017
Electro-based technologies in food drying-a comprehensive review
A Mousakhani-Ganjeh, A Amiri, F Nasrollahzadeh, A Wiktor, A Nilghaz, ...
LWT, 111315, 2021
Impact of sodium citrate on structural properties of gluten
A Amiri, P Farshi-Marandi, M Shahedi
Journal of food science and technology 56 (2), 1090-1093, 2019
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
A Amiri, P Sharifian, N Morakabati, A Mousakhani-Ganjeh, M Mirtaheri, ...
Innovative Food Science & Emerging Technologies, 102748, 2021
Efficiency enhancement of gluten-starch separation of wheat flour by using enzymes and physical method
A Amiri, M Shahedi
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