| 1 |
Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles
Bagheri L, Yarmand M, Madadlou A, Mousavi ME
Journal of Microencapsulation, 31(7), 636, 2014 |
| 2 |
Integrated optimization of fish oil microencapsulation process by spray drying
Aghbashlo M, Mobli H, Madadlou A, Rafiee S
Journal of Microencapsulation, 29(8), 790, 2012 |
| 3 |
Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation
Aghbashlo M, Mobil H, Rafiee S, Madadlou A
Powder Technology, 225, 107, 2012 |
| 4 |
A network-based fuzzy inference system for sonodisruption process of re-assembled casein micelles
Madadlou A, Emam-Djomeh Z, Mousavi ME, Javanmard M
Journal of Food Engineering, 98(2), 224, 2010 |
| 5 |
Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130 kHz ultrasounds
Madadlou A, Mousavi ME, Emam-Djomeh Z, Ehsani M, Sheehan D
Journal of Food Engineering, 95(3), 505, 2009 |
| 6 |
The influence of brine concentration on chemical composition and texture of Iranian White cheese
Madadlou A, Asl AK, Mousavi ME, Farmani J
Journal of Food Engineering, 81(2), 330, 2007 |
