| Preparation and characterization of tragacanth–locust bean gum edible blend films FS Mostafavi, R Kadkhodaee, B Emadzadeh, A Koocheki Carbohydrate polymers 139, 20-27, 2016 | 149 | 2016 |
| The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties SMA Razavi, B Emadzadeh, A Rafe, AM Amini Journal of Food Engineering 81 (1), 209-217, 2007 | 133 | 2007 |
| Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness Z Aghaei, B Ghorani, B Emadzadeh, R Kadkhodaee, N Tucker Food Control 111, 107065, 2020 | 131 | 2020 |
| Cellulose acetate nanofibres containing alizarin as a halochromic sensor for the qualitative assessment of rainbow trout fish spoilage Z Aghaei, B Emadzadeh, B Ghorani, R Kadkhodaee Food and bioprocess technology 11 (5), 1087-1095, 2018 | 110 | 2018 |
| The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties SMA Razavi, B Emadzadeh, A Rafe, AM Amini Journal of Food Engineering 81 (1), 209-217, 2007 | 110 | 2007 |
| Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and … H Rezaeinia, B Ghorani, B Emadzadeh, N Tucker Food Hydrocolloids 93, 374-385, 2019 | 103 | 2019 |
| Dilute solution properties of wild sage (Salvia macrosiphon) seed gum SMA Razavi, TM Moghaddam, B Emadzadeh, F Salehi Food Hydrocolloids 29 (1), 205-210, 2012 | 82 | 2012 |
| Whey protein isolate-Persian gum interaction at neutral pH H Khalesi, B Emadzadeh, R Kadkhodaee, Y Fang Food Hydrocolloids 59, 45-49, 2016 | 81 | 2016 |
| Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil H Rezaeinia, B Emadzadeh, B Ghorani Food Hydrocolloids 100, 105312, 2020 | 74 | 2020 |
| Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study H Khalesi, B Emadzadeh, R Kadkhodaee, Y Fang International Journal of Biological Macromolecules 125, 17-26, 2019 | 60 | 2019 |
| The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties SMA Razavi, AM Amini, A Rafe, B Emadzadeh Journal of Food Engineering 81 (1), 226-235, 2007 | 58 | 2007 |
| Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties B Ghorani, B Emadzadeh, H Rezaeinia, SJ Russell Food Hydrocolloids 104, 105740, 2020 | 50 | 2020 |
| Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers H Rezaeinia, B Ghorani, B Emadzadeh, M Mohebbi Materials Science and Engineering: C 115, 111115, 2020 | 42 | 2020 |
| Effects of fat replacers and sweeteners on the time-dependent rheological characteristics and emulsion stability of low-calorie pistachio butter: A response surface methodology B Emadzadeh, SMA Razavi, MN Mahallati Food and Bioprocess Technology 5, 1581-1591, 2012 | 39 | 2012 |
| Phase separation behavior of flaxseed gum and rice bran protein complex coacervates E Hasanvand, A Rafe, B Emadzadeh Food Hydrocolloids 82, 412-423, 2018 | 33 | 2018 |
| Dynamic rheological and textural characteristics of low-calorie pistachio butter B Emadzadeh, SMA Razavi, G Schleining International Journal of Food Properties 16 (3), 512-526, 2013 | 29 | 2013 |
| Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets S Naji-Tabasi, B Emadzadeh, M Shahidi-Noghabi, M Abbaspour, E Akbari Chemical and Biological Technologies in Agriculture 8, 1-11, 2021 | 27 | 2021 |
| Phase behavior, rheological characteristics and microstructure of sodium caseinate-Persian gum system F Sadeghi, R Kadkhodaee, B Emadzadeh, GO Phillips Carbohydrate polymers 179, 71-78, 2018 | 27 | 2018 |
| Monitoring geometric characteristics of rice during processing by image analysis system and micrometer measurement B Emadzadeh, SMA Razavi, R Farahmandfar International Agrophysics 24 (1), 21-27, 2010 | 27 | 2010 |
| Viscous flow behavior of low-calorie pistachio butter: A response surface methodology B Emadzadeh, SMA Razavi, M Hashemi JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES) 2 (1 …, 2011 | 25 | 2011 |
