Motamedzadegan Ali相关文献与解析，生知库

Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine Gelatin

酸法和微波法提取的鸡爪明胶与市售牛明胶的理化、流变学和功能特性比较

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.70651

Esmaeili-Kaliji, Hanieh; Farahmandfar, Reza; Motamedzadegan, Ali; Asnaashari, Maryam

Comparison effects of PEF and SC-CO(2) treatments on lycopene, Î²-carotene, lutein, Î²-cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits.

PEF 和 SC-CO(2) 处理对番茄果实中番茄红素、β-胡萝卜素、叶黄素、β-隐黄素、总多酚含量和抗氧化活性的比较效果

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.4225

Belgheisi Saba, Motamedzadegan Ali, Rashidi Ladan, Milani Jafar M, Rafe Ali

发表日期：2024

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Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

纳米封装奇亚籽（Salvia hispanica L.）提取物的抗氧化活性及其在功能性奶酪生产中的应用

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.3169

Hosseini, Farinaz; Motamedzadegan, Ali; Raeisi, Shahram Naghizadeh; Rahaiee, Somayeh

发表日期：2023

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Rheological properties of wood/bacterial cellulose and chitin nano-hydrogels as a function of concentration and their nano-films properties

木材/细菌纤维素和几丁质纳米水凝胶的流变性质及其纳米薄膜性质与浓度的关系

期刊:IET Nanobiotechnology

影响因子:4.9

doi:10.1049/nbt2.12083

Jannatamani, Hesamoddin; Motamedzadegan, Ali; Farsi, Mohammad; Yousefi, Hossein

微生物学

发表日期：2022

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Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract

研究添加游离和纳米封装西兰花芽提取物的乳清干酪的理化性质、抗氧化性质、流变学性质和感官特性。

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.3001

Azarashkan, Zahra; Motamedzadegan, Ali; Ghorbani-HasanSaraei, Azade; Biparva, Pourya; Rahaiee, Somayeh

发表日期：2022

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Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

罗勒籽胶/乳清蛋白分离物混合分散体和凝胶的相行为和流变特性

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.2148

Sarabi-Aghdam, Vahideh; Hosseini-Parvar, Seyed H; Motamedzadegan, Ali; Razi, Saeed Mirarab

发表日期：2021

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Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion.

超声处理参数对番茄红素乳液物理特性的影响

期刊:Journal of Food Science and Technology-Mysore

影响因子:3.3

doi:10.1007/s13197-020-04557-5

Belgheisi Saba, Motamedzadegan Ali, Milani Jafar M, Rashidi Ladan, Rafe Ali

发表日期：2021

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Investigation of hot air and foam-mat dried cress seed gum by FT-IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties

利用傅里叶变换红外光谱（FT-IR）、zeta电位、稳态剪切粘度、动态振荡行为及其他物理性质研究热风干燥和泡沫垫干燥的西洋菜籽胶。

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.1514

Moniri, Hannaneh; Farahmandfar, Reza; Motamedzadegan, Ali

发表日期：2020

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Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE.

采用 SDS-PAGE 比较三种商业酶对两种底物（米糠蛋白浓缩物和大豆蛋白）酶解的效果

期刊:Journal of Food Science and Technology-Mysore

影响因子:3.3

doi:10.1007/s13197-015-2087-6

Ahmadifard Nasrollah, Murueta Julio Humberto Cordova, Abedian-Kenari Abdolmohammad, Motamedzadegan Ali, Jamali Hadi

免疫/内分泌

发表日期：2016

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Comparative Study of Microwave and Ultrasound-Assisted Extraction of Phosvitin From Egg Yolk

微波辅助和超声辅助提取蛋黄中卵黄磷蛋白的比较研究

Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine Gelatin

酸法和微波法提取的鸡爪明胶与市售牛明胶的理化、流变学和功能特性比较

Comparison effects of PEF and SC-CO(2) treatments on lycopene, Î²-carotene, lutein, Î²-cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits.

PEF 和 SC-CO(2) 处理对番茄果实中番茄红素、β-胡萝卜素、叶黄素、β-隐黄素、总多酚含量和抗氧化活性的比较效果

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

纳米封装奇亚籽（Salvia hispanica L.）提取物的抗氧化活性及其在功能性奶酪生产中的应用

Rheological properties of wood/bacterial cellulose and chitin nano-hydrogels as a function of concentration and their nano-films properties

木材/细菌纤维素和几丁质纳米水凝胶的流变性质及其纳米薄膜性质与浓度的关系

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract

研究添加游离和纳米封装西兰花芽提取物的乳清干酪的理化性质、抗氧化性质、流变学性质和感官特性。

Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

罗勒籽胶/乳清蛋白分离物混合分散体和凝胶的相行为和流变特性

Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion.

超声处理参数对番茄红素乳液物理特性的影响

Investigation of hot air and foam-mat dried cress seed gum by FT-IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties

利用傅里叶变换红外光谱（FT-IR）、zeta电位、稳态剪切粘度、动态振荡行为及其他物理性质研究热风干燥和泡沫垫干燥的西洋菜籽胶。

Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE.

采用 SDS-PAGE 比较三种商业酶对两种底物（米糠蛋白浓缩物和大豆蛋白）酶解的效果