| Influence of soy protein isolate on the quality of batter and sponge cake M Majzoobi, F Ghiasi, M Habibi, S Hedayati, A Farahnaky Journal of Food Processing and Preservation 38 (3), 1164-1170, 2014 | 101 | 2014 |
| Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites S Hedayati, M Niakousari Food hydrocolloids 81, 1-5, 2018 | 71 | 2018 |
| Functional properties of microporous wheat starch produced by α-amylase and sonication M Majzoobi, S Hedayati, A Farahnaky Food bioscience 11, 79-84, 2015 | 66 | 2015 |
| Production of tapioca starch nanoparticles by nanoprecipitation-sonication treatment S Hedayati, M Niakousari, Z Mohsenpour International Journal of Biological Macromolecules, 2019 | 63 | 2019 |
| Effects of commercial oat fiber on characteristics of batter and sponge cake M Majzoobi, M Habibi, S Hedayati, F Ghiasi, A Farahnaky JKUAT, 2018 | 59 | 2018 |
| Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches S Hedayati, M Majzoobi, F Shahidi, A Koocheki, A Farahnaky Food chemistry 213, 602-608, 2016 | 58 | 2016 |
| Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values S Hedayati, F Shahidi, A Koocheki, A Farahnaky, M Majzoobi International Journal of Biological Macromolecules 91, 730-735, 2016 | 54 | 2016 |
| Effects of corn resistant starch on the physicochemical properties of cake M Majzoobi, S Hedayati, M Habibi, F Ghiasi, A Farahnaky Journal of Agricultural Science and Technology 16 (3), 569-576, 2014 | 52 | 2014 |
| Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake S Hedayati, M Mazaheri Tehrani Food science & nutrition 6 (4), 1154-1161, 2018 | 43 | 2018 |
| Nanodelivery systems for d-limonene; techniques and applications S Akhavan-Mahdavi, R Sadeghi, AF Esfanjani, S Hedayati, R Shaddel, ... Food Chemistry 384, 132479, 2022 | 40 | 2022 |
| Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch S Hedayati, F Shahidi, A Koocheki, A Farahnaky, M Majzoobi International journal of biological macromolecules 88, 499-504, 2016 | 40 | 2016 |
| Effect of Coatings of Silver Nanoparticles and Gum Arabic on Physicochemical and Microbial Properties of Green Bell Pepper (Capsicum annuum) S Hedayati, M Niakousari Journal of Food Processing and Preservation 39 (6), 2001-2007, 2015 | 33 | 2015 |
| Functional properties of granular cold‐water swelling maize starch: Effect of sucrose and glucose S Hedayati, F Shahidi, A Koocheki, A Farahnaky, M Majzoobi International Journal of Food Science & Technology 51 (11), 2416-2423, 2016 | 31 | 2016 |
| Structural, rheological, pasting and textural properties of granular cold water swelling maize starch: Effect of NaCl and CaCl2 S Hedayati, F Shahidi, M Majzoobi, A Koocheki, A Farahnaky Carbohydrate polymers 242, 116406, 2020 | 28 | 2020 |
| Physicochemical, pasting, and thermal properties of native corn starch–mung bean protein isolate composites M Tarahi, F Shahidi, S Hedayati Gels 8 (11), 693, 2022 | 26 | 2022 |
| Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions S Hedayati, F Shahidi, A Koocheki, A Farahnaky, M Majzoobi Food Hydrocolloids 102, 105620, 2020 | 26 | 2020 |
| Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch M Tarahi, S Hedayati, F Shahidi Polymers 14 (15), 3012, 2022 | 21 | 2022 |
| A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional … M Tarahi, F Shahidi, S Hedayati International Journal of Food Science & Technology 57 (10), 6833-6842, 2022 | 20 | 2022 |
| Pullulan gum production from low-quality fig syrup using Aureobasidium pullulans LM Marvdashti, A Abdolshahi, S Hedayati, M Sharifi-Rad, M Iriti, B Salehi, ... Cellular and Molecular Biology 64 (8), 22-26, 2018 | 19 | 2018 |
| Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality S Hedayati, SM Jafari, S Babajafari, M Niakousari, SM Mazloomi Food Hydrocolloids 128, 107611, 2022 | 18 | 2022 |
Prof Asgar FarahnakyProfessor in Food Tech&Innovation / Program Manager RMIT UniVerified email at rmit.edu.au
