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Ultrasonics Sonochemistry|August 1, 2025
Unlocking the potential of whey protein isolate: How ultrasonic treatment transforms functionality and structureMaryam Rafiei, Nafiseh Soltanizadeh, Mohsen Ebrahimi Hemmati Kaykha
Food Science & Nutrition|July 31, 2025
Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory PropertiesMohsen Ebrahimi Hemmati Kaykha, Ali Forouhar, Hamed Saberian
Ultrasonics Sonochemistry|February 24, 2026
Ultrasonicated brine: implications for polyphosphate functionality and beef qualityFatemeh Maleki-Dashti, Nafiseh Soltanizadeh, Mohsen Ebrahimi Hemmati Kaykha
Food Chemistry: X|January 22, 2026
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsionsYegane Alirezaei, Nafiseh Soltanizadeh, Maryam Fanaei, et al.
Food Science & Nutrition|March 22, 2021
Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf-life of buffalo meat under refrigeration conditionsMohammad Noshad, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, et al.
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