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Journal of Food Science|January 20, 2025
Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on off-flavor removal and sensory improvementAamir Iqbal, Abdul Fateh Hosseini, Syed S H RizviJournal of Food Science|December 14, 2024
Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on functional and structural attributesAbdul Fateh Hosseini, Aamir Iqbal, Syed S H RizviFood Science & Nutrition|March 22, 2021
Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodologyAbdul Fateh Hosseini, Mostafa Mazaheri-Tehrani, Samira Yeganehzad, et al.Food Research International (Ottawa, Ont.)|May 5, 2026
Enhancing the oral disintegration of milk protein puffs for dysphagia via calcium chelatorsRuoning Zhang, Abdul Fateh Hosseini, Jessica A Uhrin, et al.Comprehensive Reviews in Food Science and Food Safety|October 31, 2025
Engineering Processes for Plant-Based Meat Analogs: Current Status and Future OutlookSaqib Gulzar, Abdul Fateh Hosseini, Olga Martín-Belloso, et al.Pageof 1