Mehdi Varidi scite author profile

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Mehdi Varidi

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review

Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions

Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction

Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus)

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