| Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction F Nasrollahzadeh, M Varidi, A Koocheki, F Hadizadeh Food Research International 100, 289-297, 2017 | 146 | 2017 |
| Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring F Nasrollahzadeh, L Roman, VJS Swaraj, KV Ragavan, NP Vidal, ... Food Hydrocolloids 131, 107755, 2022 | 97 | 2022 |
| Electro-based technologies in food drying-A comprehensive review A Mousakhani-Ganjeh, A Amiri, F Nasrollahzadeh, A Wiktor, A Nilghaz, ... Lwt 145, 111315, 2021 | 73 | 2021 |
| A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring F Nasrollahzadeh, L Roman, K Skov, LMA Jakobsen, BM Trinh, ... Food Hydrocolloids 137, 108400, 2023 | 48 | 2023 |
| Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations F Nasrollahzadeh, N Alexi, KB Skov, L Roman, K Sfyra, MM Martinez Food Hydrocolloids 151, 109829, 2024 | 24 | 2024 |
| Dispersion of low concentration of particulate or fibrillated protein fillers into plant protein melts and their impact on the elasticity and tenderness gap of plant-based foods F Nasrollahzadeh, MJ Spotti, K Skov, TH Mekonnen, M Chen, ... Food Hydrocolloids 144, 108985, 2023 | 12 | 2023 |
| Structuring Plant-Based Foods Using Less Refined Plant Proteins and High Moisture Extrusion F Nasrollahzadeh University of Guelph, 2023 | 1 | 2023 |
