- Mahnaz Ataollahi Eshkour,Azadeh Ghorbani-HasanSaraei*,Ali Rafe*,Seyed Ahmad Shahidi,Shahram Naghizadeh Raeisi , Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars , Foods (Basel, Switzerland) , 2023 ; 12 (15) : 1 - 12
|
- Nadia Shokraneh,Mazdak Alimi*,Seyed Ahmad Shahidi*,Maryam Mizani,Mohammad Bameni Moghadam,Ali Rafe , Textural and Rheological Properties of Sliceable Ketchup , gels , 2023 ; 9 (3) : 1 - 17
|
- Niloofar Biglarian,Ali Rafe*,Seyed Ahmad Shahidi,Jose M. Lorenzo , Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers , Chemical and Biological Technologies in Agriculture , 2022 ; 9 (96) : 1 - 16
|
- Atefeh Mohammadi,Seyed Ahmad Shahidi*,Ali Rafe*,Shahram Naghizadeh Raeisi,Azadeh Ghorbani-HasanSaraei , Rheological properties of dairy desserts: Effect of rice bran protein and fat content , JOURNAL OF FOOD SCIENCE , 2022 ; 87 (11) : 1 - 14
|
- Amir Haghdoost,Leila Golestan*,Maryam Hasani*,Mostafa Shahidi Noghabi,Seyed Ahmad Shahidi , Preparation of nano-liposomes carrying phycobiliprotein extracted from red algae with chitosan polymer coating: evaluation of physicochemical, antioxidant and antimicrobial properties , Research and Innovation in Food Science and Technology , 2022 ; 11 (2) : 109 - 122
|
- Amir Haghdoost,Leila Golestan*,Maryam Hasani*,Mostafa Shahidi Noghabi,Seyed Ahmad Shahidi , Assessment of the potential of algae phycobiliprotein nanoliposome for extending the shelf life of common carp burgers during refrigerated storage , Fisheries and aquatic sciences , 2022 ; 25 (5) : 276 - 286
|
- Atefeh Mohammadi,Seyed Ahmad Shahidi*,Ali Rafe,Shahram Naghizadeh Raeisi,Azadeh Ghorbani-HasanSaraei , Extraction and characterization of rice bran protein and its utilization in low -fat dairy dessert as a substitute for dairy protein , Food Science and Technology , 2022 ; 19 (124) : 157 - 170
|
- Niloofar Biglarian,Azin Atashzar,Ali Rafe*,Seyed Ahmad Shahidi , Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream , Food Science and Technology , 2022 ; 18 (121) : 13 - 24
|
- Niloofar Biglarian,Ali Rafe*,Seyed Ahmad Shahidi , Effect of basil seed gum and κ-carrageenan on the rheological, textural and structural properties of whipped cream , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2021 ; 101 (14) : 5851 - 5860
|
- Azadeh Ghorbani-HasanSaraei*,Ali Rafe,Seyed Ahmad Shahidi,Azin Atashzar , Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition , Food science & nutrition , 2019 ; 7 (2) : 875 - 881
|
- Reihaneh Shabani,Seyed Ahmad Shahidi,Ali Rafe* , Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius , Food Science & Nutrition , 2018 ; 6 : 287 - 294
|
- Mahroo Esmaeili,Ali Rafe,Seyed Ahmad Shahidi,Azadeh Ghorbani-HasanSaraei , Functional properties of rice bran protein isolate at different pH levels , Cereal Chemistry , 2016 ; 93 (1) : 58 - 63
|
- Ali Rafe,Seyede Shiva Mousavi,Seyed Ahmad Shahidi , Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature , Journal of cereal science , 2014 ; : -
|