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Food Chemistry|October 28, 2021
Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet wheyShima Momen, Farhad Alavi, Mohammed AiderFood Chemistry|May 3, 2026
Polyphenol-plasticized wheat gluten films via formic acid solubilizationTayana Roark, Shima Momen, Lily Lincoln, et al.Food Chemistry. Molecular Sciences|March 26, 2026
Impact of soybean genotype diversity on the structure and gelation properties of soy proteinsShima Momen, Sanjana Sawant, Lily Lincoln, et al.International Journal of Biological Macromolecules|August 21, 2018
Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linkingMehdi Mohammadian, Maryam Salami, Zahra Emam-Djomeh, et al.Journal of Food Science|January 19, 2025
Role of protein and lipid oxidation in hardening of high-protein bars during storageRachel B Dietrich, Lily Lincoln, Shima Momen, et al.Pageof 1