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Mohammadamin Mohammadifar
Mohammadamin Mohammadifar
National Food Institute, Technical University of Denmark
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Year
Characterization of antioxidant-antimicrobial κ-carrageenan films containing Satureja hortensis essential oil
S Shojaee-Aliabadi, H Hosseini, MA Mohammadifar, A Mohammadi, ...
International journal of biological macromolecules 52, 116-124, 2013
4472013
Solution properties of targacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus)
MA Mohammadifar, SM Musavi, A Kiumarsi, PA Williams
International Journal of Biological Macromolecules 38 (1), 31-39, 2006
2492006
Characterization of κ-carrageenan films incorporated plant essential oils with improved antimicrobial activity
S Shojaee-Aliabadi, H Hosseini, MA Mohammadifar, A Mohammadi, ...
Carbohydrate polymers 101, 582-591, 2014
2362014
Effect of ultrasound treatments on functional properties and structure of millet protein concentrate
B Nazari, MA Mohammadifar, S Shojaee-Aliabadi, E Feizollahi, ...
Ultrasonics Sonochemistry 41, 382-388, 2018
2322018
Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus
S Balaghi, MA Mohammadifar, A Zargaraan, HA Gavlighi, M Mohammadi
Food Hydrocolloids 25 (7), 1775-1784, 2011
2102011
Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus
S Balaghi, MA Mohammadifar, A Zargaraan
Food Biophysics 5, 59-71, 2010
1902010
Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia
G Fadavi, MA Mohammadifar, A Zargarran, AM Mortazavian, R Komeili
Carbohydrate polymers 101, 1074-1080, 2014
1712014
Incorporation of essential oil in alginate microparticles by multiple emulsion/ionic gelation process
SM Hosseini, H Hosseini, MA Mohammadifar, AM Mortazavian, ...
International journal of biological macromolecules 62, 582-588, 2013
1652013
Cold atmospheric plasma manipulation of proteins in food systems
H Tolouie, MA Mohammadifar, H Ghomi, M Hashemi
Critical reviews in food science and nutrition 58 (15), 2583-2597, 2018
1562018
Physico-mechanical and structural properties of eggshell membrane gelatin-chitosan blend edible films
R Mohammadi, MA Mohammadifar, M Rouhi, M Kariminejad, ...
International journal of biological macromolecules 107, 406-412, 2018
1452018
Extraction optimization of pepsin-soluble collagen from eggshell membrane by response surface methodology (RSM)
R Mohammadi, MA Mohammadifar, AM Mortazavian, M Rouhi, ...
Food chemistry 190, 186-193, 2016
1402016
Characterization of nanobiocomposite kappa-carrageenan film with Zataria multiflora essential oil and nanoclay
S Shojaee-Aliabadi, MA Mohammadifar, H Hosseini, A Mohammadi, ...
International journal of biological macromolecules 69, 282-289, 2014
1402014
Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin
SM Hosseini, H Hosseini, MA Mohammadifar, JB German, ...
Carbohydrate polymers 103, 573-580, 2014
1112014
Rheological aspects of dysphagia-oriented food products: A mini review
A Zargaraan, R Rastmanesh, G Fadavi, F Zayeri, MA Mohammadifar
Food Science and Human Wellness 2 (3-4), 173-178, 2013
1112013
The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
NMM Khadije Abdolmaleki, Mohammad Amin Mohammadifar, Reza Mohammadi, Ghasem ...
Carbohydrate Polymers 140, 342-348, 2016
1032016
The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs
H Tolouie, MA Mohammadifar, H Ghomi, AS Yaghoubi, M Hashemi
Innovative Food Science & Emerging Technologies 47, 346-352, 2018
912018
Acid-induced gelation behavior of sonicated casein solutions
ME Ashkan Madadlou, Zahra Emam-Djomeh, Mohamad E. Mousavi, Mohammadamin ...
Ultrasonics Sonochemistry 17 (1), 153–158, 2010
892010
Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions
S Razmkhah, SMA Razavi, MA Mohammadifar
Food Hydrocolloids 63, 404-413, 2017
872017
Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum
HA Gavlighi, AS Meyer, DNA Zaidel, MA Mohammadifar, JD Mikkelsen
Food Hydrocolloids 31 (1), 5-14, 2013
872013
Complex coacervation of β-lactoglobulin–κ-Carrageenan aqueous mixtures as affected by polysaccharide sonication
SMH Hosseini, Z Emam-Djomeh, SH Razavi, AA Moosavi-Movahedi, ...
Food Chemistry 141 (1), 215-222, 2013
852013
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