All Stories

  1. Spectroscopic and docking studies on the interaction between caseins and β-carotene

    Article • Food Chemistry, July 2018, Elsevier

    Dr Mehdi Varidi

  2. Introducing Speckled sugar bean ( Phaseolus vulgaris ) protein isolates as a new source of emulsifying agent

    Article • Food Hydrocolloids, June 2018, Elsevier

    Dr Mehdi Varidi

  3. Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion

    Article • Journal of Food Science and Technology, January 2018, Springer Science + Business Media

    Dr Mehdi Varidi

  4. A comparison of chemical, structural and functional properties of fenugreek ( Trigonella foenum graecum ) protein isolates produced using different defatting solvents

    Article • International Journal of Biological Macromolecules, December 2017, Elsevier

    Dr Mehdi Varidi

  5. Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum ) protein isolate

    Article • Journal of the Science of Food and Agriculture, October 2017, Wiley

    Dr Mehdi Varidi

  6. Preparation, characterization and evaluation of physicochemical properties of phycocyanin-loaded solid lipid nanoparticles and nanostructured lipid carriers

    Article • Journal of Food Measurement & Characterization, October 2017, Springer Science + Business Media

    Dr Mehdi Varidi

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

    Article • Food Research International, October 2017, Elsevier

    Dr Mehdi Varidi

  8. Effect of wheat-soy diet nutrient density and guanidine acetic acid supplementation on performance and energy metabolism in broiler chickens

    Article • Italian Journal of Animal Science, April 2017, Taylor & Francis

    Dr Mehdi Varidi

  9. Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH

    Article • International Journal of Biological Macromolecules, February 2017, Elsevier

    Dr Mehdi Varidi

  10. Quality changes of air-packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life

    Article • Journal of Food Safety, November 2016, Wiley

    Dr Mehdi Varidi

  11. Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

    Article • Food Technology and Biotechnology, January 2016, Food Technology and Biotechnology Journal

    Dr Mehdi Varidi

  12. Study on quality characteristics of camel burger and evaluating its stability during frozen storage

    Article • Journal of Food Measurement & Characterization, November 2015, Springer Science + Business Media

    Dr Mehdi Varidi

  13. Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure

    Article • Quality Assurance and Safety of Crops & Foods, August 2015, Codon Publications

    Dr Mehdi Varidi

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

    Article • Journal of the Science of Food and Agriculture, February 2015, Wiley

    Dr Mehdi Varidi, Samira Feyzi

  15. Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (Agaricus bisporus)

    Article • Journal of Food Processing and Preservation, August 2014, Wiley

    Dr Mehdi Varidi

  16. Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage

    Article • LWT, June 2014, Elsevier

    Dr Mehdi Varidi

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

    Article • Drying Technology, February 2014, Taylor & Francis

    Dr Mehdi Varidi

  18. Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study

    Article • Journal of Taibah University for Science, January 2014, Taylor & Francis

    Dr Mehdi Varidi