| Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch S Ghazaei, M Mizani, Z Piravi-Vanak, M Alimi Food science and technology 35, 150-156, 2015 | 67 | 2015 |
| Interaction between nanofibrillated cellulose with guar gum and carboxy methyl cellulose in low‐fat mayonnaise L Golchoobi, M Alimi, S Shokoohi, H Yousefi Journal of Texture Studies 47 (5), 403-412, 2016 | 46 | 2016 |
| Faba bean protein in reduced fat/cholesterol mayonnaise: Extraction and physico-chemical modification process M Ouraji, M Alimi, A Motamedzadegan, S Shokoohi Journal of food science and technology 57, 1774-1785, 2020 | 32 | 2020 |
| Effect of inulin formulation on the microstructure and viscoelastic properties of low‐fat mayonnaise containing modified starch M Alimi, M Mizani, G Naderi, S Shokoohi Journal of Applied Polymer Science 130 (2), 801-809, 2013 | 32 | 2013 |
| Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate N Omrani Khiabanian, A Motamedzadegan, S Naghizadeh Raisi, M Alimi Journal of texture studies 51 (3), 488-500, 2020 | 27 | 2020 |
| Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties M Mirzaei, M Alimi, S Shokoohi, L Golchoobi Journal of texture studies 49 (6), 586-594, 2018 | 24 | 2018 |
| Rheological properties of low fat mayonnaise with different levels of modified wheat bran M Aslanzadeh, M Mizani, M Alimi, A Gerami JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY 2 (2), 27-34, 2012 | 22 | 2012 |
| Development of low-fat mayonnaise containing combined mixtures of different types of inulin. M Alimi, M Mizani, G Naderi, AM Mortazavian, MB Moghadam | 15 | 2013 |
| Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties S Mazinani, A Motamedzadegan, S Nghizadeh Raeisi, M Alimi Journal of Food Measurement and Characterization 15 (6), 5515-5527, 2021 | 12 | 2021 |
| Substitution of modified starch with hydrogen peroxide‐modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties B Maani, M Alimi, S Shokoohi, F Fazeli Journal of texture studies 48 (3), 205-214, 2017 | 12 | 2017 |
| Effect of long-chain inulin and modified starch on the physicochemical and rheological properties of doogh (Iranian yogurt drink) M Karim, M Alimi, S Shokoohi, F Fazeli Acta Alimentaria 46 (1), 51-60, 2017 | 12 | 2017 |
| Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt AZ RAFTANI, MJ Mahmudi, M Alimi JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 23 (1), 133-142, 2013 | 11 | 2013 |
| Evaluation of the performance of dietary fiber produced from wheat bran as a fat substitute in mayonnaise M Aslanzadeh, M Mizani, A Gerami, M Alimi Iranian Journal of Food science and Nutrition 11, 21-31, 2012 | 7 | 2012 |
| Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified … S Mazinani, A Motamedzadegan, S Naghizadeh Raeisi, M Alimi Journal of food processing and preservation 44 (6), e14448, 2020 | 6 | 2020 |
| Particle size distribution and viscoelastic behavior of French dressing containing two types of commercial waxy maize starches M Mizani, MM YAGHOTI, M Alimi, M Salehifar JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY 5 (2), 1-10, 2015 | 6 | 2015 |
| Evaluation of produced dietary fiber from wheat bran as a fat replacer in mayonnaise M Aslanzadeh, M Mizani, A Gerami, M Alimi JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 11 (141), 21-30, 2014 | 6 | 2014 |
| Structure–rheology characterization of whey-less feta cheese containing milk protein concentrate/soy protein isolate NO Khiabanian, A Motamedzadegan, SN Raisi, M Alimi Korea-Australia Rheology Journal 34 (1), 35-49, 2022 | 5 | 2022 |
| Review on aflatoxins biodegradation strategies based on fungi P Afshar, A Motamedzadegan, M Ahmady, M Alimi, SA Shahidi, ... Clinical Excellence 7 (1), 36-48, 2017 | 5 | 2017 |
| Evaluation of the possibility of using nisin and sodium diacetate as natural preservatives in French salad dressing N Dabagh, SE Hoseini, SH Shabani, M Alimi JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 9 (335), 39-56, 2012 | 5 | 2012 |
| The influence of synergistic utilization of flake tragacanth and chitosan on the rheological properties of mayonnaise S MANSOURIPOUR, M MIZANI, S Moradi, M ALIMI JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 8 (230), 44-51, 2011 | 4 | 2011 |
maryam mizaniFull ProfessorVerified email at srbiau.ac.ir
