| Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin F Casanova, MA Mohammadifar, M Jahromi, HO Petersen, JJ Sloth, ... International journal of biological macromolecules 156, 918-927, 2020 | 56 | 2020 |
| Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate BG Subaşı, M Jahromi, F Casanova, E Capanoglu, F Ajalloueian, ... Innovative Food Science & Emerging Technologies 67, 102593, 2021 | 50 | 2021 |
| The effect of ultrasonic probe size for effective ultrasound-assisted pregelatinized starch E Abedi, K Pourmohammadi, M Jahromi, M Niakousari, L Torri Food and Bioprocess Technology 12, 1852-1862, 2019 | 46 | 2019 |
| Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin M Jahromi, M Niakousari, MT Golmakani, MA Mohammadifar International Journal of Biological Macromolecules 165, 1949-1959, 2020 | 42 | 2020 |
| Effect of dielectric barrier discharge atmospheric cold plasma treatment on structural, thermal and techno-functional characteristics of sodium caseinate M Jahromi, M Niakousari, MT Golmakani, F Ajalloueian, M Khalesi Innovative Food Science & Emerging Technologies 66, 102542, 2020 | 27 | 2020 |
| Nanocapsule formation by complexation of biopolymers SMH Hosseini, F Ghiasi, M Jahromi Nanoencapsulation technologies for the food and nutraceutical industries …, 2017 | 26 | 2017 |
| Fabrication and characterization of pectin films incorporated with clove essential oil emulsions stabilized by modified sodium caseinate M Jahromi, M Niakousari, MT Golmakani Food Packaging and Shelf Life 32, 100835, 2022 | 20 | 2022 |
| Physical stability and interfacial properties of oil in water emulsion stabilized with pea protein and fish skin gelatin M Vall-Llosera, F Jessen, P Henriet, R Marie, M Jahromi, JJ Sloth, ... Food Biophysics 16, 139-151, 2021 | 14 | 2021 |
| Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose M Jahromi, M Niakousari International Journal of Dairy Technology 71 (3), 801-809, 2018 | 14 | 2018 |
| Influence of moderate electric field on sodium caseinate structure and its techno-functionality M Jahromi, M Niakousari, MT Golmakani, BG Subaşı, MA Mohammadifar Food Structure 32, 100259, 2022 | 4 | 2022 |
| Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin P Henriet, F Jessen, M Vall-Llosera, R Marie, M Jahromi, ... Foods 9 (11), 1718, 2020 | 4 | 2020 |
| Ultrasound modification M Jahromi, B Gültekin Subaşı Physicochemical and Enzymatic Modification of Gums: Synthesis …, 2022 | 2 | 2022 |
| Effect of the different mixing ratio of fish skin gelatin and pea protein on the physical stability of oil-in-water emulsion F Vall-llosera, M., Jessen, F., Henriet, P., Marie, R., Jahromi, M., J ... NIZO Plant Protein Functionality Conference, 2020 | | 2020 |
| Investigating drying behavior of Iranian sour cherry in a laboratory fluidized bed dryer M Ravanfar, R., Mojtahedzadeh, R., Sharifi, A., Niakousari, M. & Jahromi International Food Congress, Novel Approaches in Food Industry, Turkey, 2011 | | 2011 |
| functionality, Food Structure,(2021) M Jahromi, M Niakousari, MT Golmakani, B Gültekin, MAM Subaşı, ... | | |
| Food Packaging and Shelf Life M Jahromi, M Niakousari, MT Golmakani | | |
| Food Structure M Jahromi, M Niakousari, MT Golmakani, BG Subası, MA Mohammadifar | | |
