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Food Science & Nutrition|July 10, 2018
Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cakeSara Hedayati, Mostafa Mazaheri Tehrani
Polymers|July 27, 2022
Effects of Mung Bean (<i>Vigna radiata</i>) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn StarchMohammad Tarahi, Sara Hedayati, Fakhri Shahidi
International Journal of Biological Macromolecules|December 6, 2019
Production of tapioca starch nanoparticles by nanoprecipitation-sonication treatmentSara Hedayati, Mehrdad Niakousari, Ziba Mohsenpour
Gels (Basel, Switzerland)|November 10, 2022
Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate CompositesMohammad Tarahi, Fakhri Shahidi, Sara Hedayati
Polymers|February 28, 2023
Assessment of Zataria Multiflora Essential Oil-Incorporated Electrospun Polyvinyl Alcohol Fiber Mat as Active PackagingFarid Moradinezhad, Sara Hedayati, Elham Ansarifar
Food Chemistry|February 3, 2024
Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applicationsMohammad Tarahi, Leyla Abdolalizadeh, Sara Hedayati
International Journal of Biological Macromolecules|January 3, 2023
Improving the functional properties of wild almond protein isolate films by Persian gum and cold plasma treatmentZahra Tahsiri, Sara Hedayati, Mehrdad Niakousari
Food Chemistry|November 15, 2025
Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and applicationMohammad Tarahi, Ghazaleh Ahmadi Partovi, Sara Hedayati
Journal of Food Science|February 2, 2021
Studies on functional properties of wheat starch in the presence of Lepidium perfoliatum and Alyssum homolocarpum seed gumsGhazale Rahimi, Sara Hedayati, Seyed Mohammad Mazloomi
Antioxidants (Basel, Switzerland)|July 27, 2024
Protein-Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food ApplicationsMohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
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