Mehdi Varidi

Mehdi Varidi

Ferdowsi University of Mashhad - Mashhad / Iran
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 523070
دانشگاه فردوسى مشهد
person_outline Mehdi Varidi's MOST POPULAR ARTICLES
1-) The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systemsM Nooshkam, M Varidi, M BashashFood chemistry 275, 644-660, 20191682019
2-) Functional and biological properties of Maillard conjugates and their potential application in medical and food: A reviewM Nooshkam, M Varidi, DK VermaFood Research International 131, 109003, 20201072020
3-) Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A reviewM Nooshkam, M VaridiFood Hydrocolloids 100, 105389, 20201052020
4-) Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying propertyR Mozafarpour, A Koocheki, E Milani, M VaridiFood Hydrocolloids 93, 361-373, 20191362019
5-) Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional propertiesS Feyzi, M Varidi, F Zare, MJ VaridiJournal of the Science of Food and Agriculture 95 (15), 3165-3176, 20151342015