| The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels SM Razi, A Motamedzadegan, A Shahidi, A Rashidinejad Food Hydrocolloids 82, 268-277, 2018 | 99 | 2018 |
| An overview of the functional properties of egg white proteins and their application in the food industry SM Razi, H Fahim, S Amirabadi, A Rashidinejad Food Hydrocolloids 135, 108183, 2023 | 51 | 2023 |
| The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures SM Razi, A Motamedzadegan, L Matia-Merino, SA Shahidi, ... Food hydrocolloids 94, 399-410, 2019 | 42 | 2019 |
| Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes Seid Reza Falsafi, Hadis Rostamabadi, Katarzyna Samborska, Saeed Mirarab ... Pharmacological Research 178, 2022 | 36 | 2022 |
| Physical and rheological properties of egg albumin foams are affected by ionic strength and basil seed gum supplementation SM Razi, A Motamedzadegan, SA Shahidi, A Rashidinejad International Journal of Chemical Engineering 2019, 1-8, 2019 | 28 | 2019 |
| Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods V Sarabi-Aghdam, M Mousavi, H Hamishehkar, H Kiani, Z Emam-Djomeh, ... Food Chemistry 362, 130040, 2021 | 24 | 2021 |
| Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum SM Razi, A Motamedzadegan, SA Shahidi, A Rashidinejad Rheologica Acta 59, 317-331, 2020 | 23 | 2020 |
| Basil seed gum enhances the rheological and physical properties of egg albumin foams S Razi, A Motamedzadegan, S Shahidi, A Rashidinejad Food Nutrition J: FDNJ-192. DOI 10, 2575-7091, 2018 | 15 | 2018 |
| Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels V Sarabi‐Aghdam, SH Hosseini‐Parvar, A Motamedzadegan, SM Razi Food Science & Nutrition 9 (4), 1881-1895, 2021 | 10 | 2021 |
| The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying H Bagheri, A Motamedzadegan, S Mirarab Razi, L Najafian, ... Journal of Food Processing and Preservation 45 (12), e16011, 2021 | 8 | 2021 |
| Characterization of aqueous dispersions and gels made of sodium caseinate and basil seed gum: Phase behavior, rheology, and microstructure V Sarabi-Aghdam, SH Hosseini-Parvar, A Motamedzadegan, SM Razi, ... Food Biophysics 15, 495-508, 2020 | 6 | 2020 |
| The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer S Mirarab Razi, A Motamedzadegan, SA Shahidi, A Rashidinejad Journal of Food and Bioprocess Engineering 3 (1), 61-68, 2020 | 5 | 2020 |
| The effect of pH and concentration on the textural and rheological properties of egg albumin foams SM Razi, A Motamedzadegan, S Shahidi, A Rashidinejad Food Proc Nutr Sci 1 (2), 132-144, 2020 | 4 | 2020 |
| Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate S Mirarab Razi, M Mohebbi, MH Haddad Khodaparast, A Koocheki Research and Innovation in Food Science and Technology 3 (4), 375-388, 2015 | 3 | 2015 |
| The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot A Motamedzadegan, S Mirarab Razi Food Research Journal 31 (3), 119-132, 2021 | 2 | 2021 |
| Bioactive compounds: chemistry, structure, and functionality SM Razi, A Rashidinejad Spray Drying Encapsulation of Bioactive Materials, 1-46, 2021 | 2 | 2021 |
| The effect of egg white albumin on the rheological and physiochemical properties of sunflower oil emulsion. SMA Razi, AM Zadegan, SA Shahidi, AR Nezhad | 1 | 2020 |
| Investigation of application image processing in assessing the microstructure of ice cream produced using carboxymethyl cellulose gum and Balango S Mirarab Razi, M Mohebbi, A Alghoone Innovative Food Technologies 2 (4), 49-61, 2015 | 1 | 2015 |
| The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture SM Razi, M Mohebbi, SM Mirzababaee, MA Hesarinejad, MK Movahed Heliyon 10 (1), 2024 | | 2024 |
| Gelation Properties of Egg White Proteins: A Review S Mirarab Razi, H Bagheri, M Mohammadian, V Mirarab-Razi, ... Food Reviews International, 1-24, 2023 | | 2023 |
