| Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate H Mahdavian Mehr, A Koocheki Food Hydrocolloids, 105899, 2020 | 106 | 2020 |
| Kolkhoung (Pistacia khinjuk) hull oil and kernel oil as antioxidative vegetable oils with high oxidative stability and nutritional value M Asnaashari, SM Bagher Hashemi, H Mahdavian Mehr, ... Food Technology and Biotechnology 53 (1), 81-86, 2015 | 46 | 2015 |
| Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasma H Mahdavian Mehr, A Koocheki Food Hydrocolloids 112, 106328, 2021 | 35 | 2021 |
| Effects of ultrasound treatment, UV irradiation and Avishan-e-Denaei essential oil on oxidative stability of sunflower oil SMB Hashemi, AM Khaneghah, Y Tavakolpour, M Asnaashari, ... Journal of Essential Oil Bearing Plants 18 (5), 1083-1092, 2015 | 29 | 2015 |
| Ultrasound modified protein colloidal particles: Interfacial activity, gel property and encapsulation efficiency R Mozafarpour, MA Sani, A Koocheki, DJ McClements, ... Advances in Colloid and Interface Science, 102768, 2022 | 27* | 2022 |
| Marzeh Khuzistani essential oil as a natural antioxidant in canola oil under forced conditions H Hashemi, S.M.B., Mousavi Khaneghah, A., Khoshnoudi nia, S. and Mahdavian Mehr International Food Research Journal 2 20 (5), 2091-2102, 2013 | 14* | 2013 |
| Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature H Mahdavian Mehr, A Koocheki, M Mohebbi Journal of Food Measurement and Characterization 10 (1), 166-176, 2016 | 13 | 2016 |
| Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles H Mahdavian Mehr, A Koocheki Food Hydrocolloids, 108846, 2023 | 6 | 2023 |
| Pickering stabilizing capacity of Plasma-treated Grass pea protein nanoparticles H Mahdavian Mehr, N Binti Abdul Hadi Journal of Food Engineering, 111458, 2023 | 5 | 2023 |
| Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/soy protein isolates. H Mahdavian Mehr, A Koocheki, M Mohebbi Iranian Food Science & Technology Research Journal 12 (4), 2016 | 1 | 2016 |
| Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fried chicken nugget. H Mahdavian Mehr, A Koocheki, M Mohebbi Iranian Food Science & Technology Research Journal 11 (5), 2015 | 1 | 2015 |
| Evaluation of physicochemical changes of Bezhi (special fried cookie) during deep-fat frying. A Ghaitaranpour, M Taghizadeh, H Mahdavian Mehr, MRA Moghadam Iranian Food Science & Technology Research Journal 10 (1), 2014 | | 2014 |
