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Critical Reviews in Food Science and Nutrition|May 27, 2022
Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionalityTerrence Dent, Farnaz MalekyFood Research International (Ottawa, Ont.)|March 28, 2018
Effects of cocoa butter triacylglycerides and minor compounds on oil migrationHao Wang, Farnaz MalekyMolecules (Basel, Switzerland)|February 15, 2022
Quantification of Porous Properties of Shear Crystallized LipidsBrandon D Howard, Farnaz MalekyRSC Advances|March 26, 2025
Adhering to recommended dietary protein intake for optimizing human health benefits <i>versus</i> exceeding levelsFarnaz Maleky, Latifeh AhmadiCurrent Research in Food Science|April 17, 2023
Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregatesTerrence Dent, Osvaldo Campanella, Farnaz MalekyGels (Basel, Switzerland)|September 27, 2024
Comparison of Colorimetric Methods for Measuring the Solubility of Legume ProteinsTerrence Dent, Allison LeMinh, Farnaz MalekyFood Research International (Ottawa, Ont.)|April 30, 2017
Dynamics of moisture diffusivity in solid triacylglycerol matricesQuynh Duong, Anastasia Purgianto, Farnaz MalekyFoods (Basel, Switzerland)|November 24, 2020
Quantifications of Oleocolloid Matrices Made of Whey Protein and OleogelsClifford Park, Rafael Jimenez-Flores, Farnaz MalekyJournal of Dairy Science|January 3, 2016
Prediction of growth of Pseudomonas fluorescens in milk during storage under fluctuating temperatureHao Lin, Mohammad Shavezipur, Ahmed Yousef, et al.Molecules (Basel, Switzerland)|August 9, 2019
Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High PressureMusfirah Zulkurnain, V M Balasubramaniam, Farnaz MalekyPageof 2