Leila Mirmoghtadaie
Leila Mirmoghtadaie
Assistant Professor of food science and technology, Shahid Beheshti University of Medical Science
Verified email at sbmu.ac.ir
Cited by
Cited by
Effects of succinylation and deamidation on functional properties of oat protein isolate
L Mirmoghtadaie, M Kadivar, M Shahedi
Food Chemistry 114 (1), 127-131, 2009
Effects of cross-linking and acetylation on oat starch properties
L Mirmoghtadaie, M Kadivar, M Shahedi
Food Chemistry 116 (3), 709-713, 2009
Recent approaches in physical modification of protein functionality
L Mirmoghtadaie, SS Aliabadi, SM Hosseini
Food chemistry 199, 619-627, 2016
Effect of ultrasound treatments on functional properties and structure of millet protein concentrate
B Nazari, MA Mohammadifar, S Shojaee-Aliabadi, E Feizollahi, ...
Ultrasonics Sonochemistry, 2017
Quinoa protein: Composition, structure and functional properties
S Dakhili, L Abdolalizadeh, SM Hosseini, S Shojaee-Aliabadi, ...
Food chemistry 299, 125161, 2019
Highly selective electrochemical biosensor for the determination of folic acid based on DNA modified-pencil graphite electrode using response surface methodology
L Mirmoghtadaie, AA Ensafi, M Kadivar, P Norouzi
Materials Science and Engineering: C 33 (3), 1753-1758, 2013
Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil
S Delfan-Hosseini, K Nayebzadeh, L Mirmoghtadaie, M Kavosi, ...
Food Chemistry 222, 61-66, 2017
Solid‐state protein–carbohydrate interactions and their application in the food industry
N Soltanizadeh, L Mirmoghtadaie, F Nejati, LI Najafabadi, MK Heshmati, ...
Comprehensive Reviews in Food Science and Food Safety 13 (5), 860-870, 2014
Highly selective, sensitive and fast determination of folic acid in food samples using new electrodeposited gold nanoparticles by differential pulse voltammetry
L Mirmoghtadaie, AA Ensafi, M Kadivar, M Shahedi, MR Ganjali
Int J Electrochem Sci 8, 3755-67, 2013
Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review
A Zargaraan, L Kamaliroosta, AS Yaghoubi, L Mirmoghtadaie
Nutrition and Food Sciences Research 3 (4), 3-11, 2016
Yeast cell microcapsules as a novel carrier for cholecalciferol encapsulation: Development, characterization and release properties
E Dadkhodazade, A Mohammadi, S Shojaee-Aliabadi, AM Mortazavian, ...
Food Biophysics 13 (4), 404-411, 2018
Strategies used in production of phenylalanine‐free foods for PKU management
N Soltanizadeh, L Mirmoghtadaie
Comprehensive Reviews in Food Science and Food Safety 13 (3), 287-299, 2014
Gluten-free products in celiac disease: Nutritional and technological challenges and solutions
SM Hosseini, N Soltanizadeh, P Mirmoghtadaee, P Banavand, ...
Journal of research in medical sciences: the official journal of Isfahan …, 2018
Nanoantimicrobials in Food Industry
H. Hosseini, S. shojaee-Aliabadi, S. M. Hosseini, L. Mirmoghtadaie
Nanotechnology applications in food, 2017
Sensory, digestion, and texture quality of commercial gluten‐free bread: Impact of broken rice flour type
E Feizollahi, L Mirmoghtadaie, MA Mohammadifar, S Jazaeri, H Hadaegh, ...
Journal of texture studies 49 (4), 395-403, 2018
Antimicrobial Activity of Essential Oil
S. Shojaee‐Aliabadi, S. M. Hosseini, L. Mirmoghtadaie
Essential Oils in Food Processing: Chemistry, Safety and Applications, 191-229, 2017
Effect of modified oat starch and protein on batter properties and quality of cake
L Mirmoghtadaie, M Kadivar, M Shahedi
Cereal chemistry 86 (6), 685-691, 2009
Modifications of protein-based films using cold plasma
MH Moosavi, MR Khani, B Shokri, SM Hosseini, S Shojaee-Aliabadi, ...
International journal of biological macromolecules 142, 769-777, 2020
Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil
E Moradi, MH Moosavi, SM Hosseini, L Mirmoghtadaie, M Moslehishad, ...
International journal of biological macromolecules 156, 321-328, 2020
Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells
S Beikzadeh, S Shojaee-Aliabadi, E Dadkhodazade, Z Sheidaei, ...
Applied Food Biotechnology 7 (1), 11-20, 2019
The system can't perform the operation now. Try again later.
Articles 1–20