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Critical Reviews in Food Science and Nutrition|March 4, 2024
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applicationsMaryam Mahfouzi, Hongxia Zhang, Li Haoran, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 6, 2020
Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gumZahra Sheikholeslami, Maryam Mahfouzi, Mahdi Karimi, et al.
Food Chemistry|December 13, 2023
Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compoundsMilad Hadidi, Fatemeh Aghababaei, Maryam Mahfouzi, et al.
Critical Reviews in Food Science and Nutrition|July 3, 2023
Green leaf proteins: a sustainable source of edible plant-based proteinsMilad Hadidi, Yasaman Hossienpour, Majid Nooshkam, et al.
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