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Food Science & Nutrition|December 14, 2020
The effect of redox agents on conformation and structure characterization of gluten protein: An extensive reviewElahe Abedi, Kiana PourmohammadiFood Science & Nutrition|July 15, 2021
Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive reviewKiana Pourmohammadi, Elahe AbediInternational Journal of Biological Macromolecules|July 4, 2020
The effect of pre and post-ultrasonication on the aggregation structure and physicochemical characteristics of tapioca starch containing sucrose, isomalt and maltodextrinKiana Pourmohammadi, Elahe AbediFood Chemistry|April 7, 2021
Enzymatic modifications of gluten protein: Oxidative enzymesKiana Pourmohammadi, Elahe AbediFood Science & Nutrition|December 5, 2014
Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional propertiesElahe Abedi, Mohammad Ali SahariFood Chemistry|January 7, 2023
The effect of thiolation process with l-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylaseElahe Abedi, Sobhan Savadkoohi, Shahin BanasazInternational Journal of Biological Macromolecules|March 30, 2024
Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilageElahe Abedi, Mehran Sayadi, Najmeh OliyaeiUltrasonics Sonochemistry|December 3, 2024
A comparative study on monitoring of bioactive compound production/degradation, volatile substances, and oxidation indices during horn and bath high-power ultrasound-assisted oil bleachingMehran Sayadi, Elahe Abedi, Malihe KeramatHeliyon|October 22, 2020
Lactic acid production - producing microorganisms and substrates sources-state of artElahe Abedi, Seyed Mohammad Bagher HashemiFood Science & Nutrition|August 21, 2019
Dual-frequency ultrasound for ultrasonic-assisted esterificationElahe Abedi, Kiana Pourmohammadi, Sahar AbbasiPageof 5