| Altering allergenicity of cow's milk by food processing for applications in infant formula A Golkar, JM Milani, T Vasiljevic Critical reviews in food science and nutrition 59 (1), 159-172, 2019 | 74 | 2019 |
| β-lactoglobulin-Angum gum (Amygdalus Scoparia Spach) complexes: Preparation and emulsion stabilization A Golkar, A Nasirpour, J Keramat Journal of Dispersion Science and Technology 36 (5), 685-694, 2015 | 40 | 2015 |
| Emulsifying properties of Angum gum (Amygdalus scoparia Spach) conjugated to β-lactoglobulin through Maillard-type reaction A Golkar, A Nasirpour, J Keramat, S Desobry International Journal of Food Properties 18 (9), 2042-2055, 2015 | 38 | 2015 |
| The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic A Golkar, SM Taghavi, F Aghili Dehnavi International Journal of Food Properties 21 (1), 416-436, 2018 | 37 | 2018 |
| Effect of Storage Period on Physicochemical, Textural, Microbial and Sensory Characteristics of Stirred Soy Yogurt J Shahbandari, A Golkar, SM Taghavi, A Amiri International Journal of Farming and Allied Sciences 5 (6), 476-484, 2016 | 27 | 2016 |
| Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH M Sobhaninia, A Nasirpour, M Shahedi, A Golkar Journal of Dispersion Science and Technology 38 (9), 1366-1373, 2017 | 25 | 2017 |
| Fabrication of whey proteins aggregates by controlled heat treatment and pH: factors affecting aggregate size M Sobhaninia, A Nasirpour, M Shahedi, A Golkar, S Desobry International journal of biological macromolecules 112, 74-82, 2018 | 18 | 2018 |
| Improving the emulsifying properties of β‐lactoglobulin–wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat A Golkar, A Nasirpour, J Keramat Journal of the Science of Food and Agriculture 97 (1), 341-349, 2017 | 13 | 2017 |
| Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing A Golkar, JM Milani, A Motamedzadeghan, RE Kenari Food Science and Technology International 29 (2), 168-180, 2023 | 10 | 2023 |
| Introductory chapter: some new aspects of colloidal systems in foods JM Milani, A Golkar Some New Aspects of Colloidal Systems in Foods, 2019 | 10 | 2019 |
| Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum A Golkar, JM Milani, A Motamedzadegan, RE Kenari Scientific Reports 12 (1), 19340, 2022 | 7 | 2022 |
| Production of reduced-fat mayonnaise using electrostatic and covalent complexes of β-lactoglobulin and Farsi gum. A Golkar, A Nasirpour, J Keramat | 6 | 2016 |
| Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate SA Ledri, JM Milani, SA Shahidi, A Golkar Food Chemistry: X 21, 101156, 2024 | 5 | 2024 |
| Health Aspects of Novel Hydrocolloids JM Milani, A Golkar Emerging Natural Hydrocolloids: Rheology and Functions, 601-622, 2019 | 5 | 2019 |
| Starch modification by novel technologies and their functionality JM Milani, A Golkar Food Structure and Functionality, 157-179, 2021 | 4 | 2021 |
| The effect of Tragacanth gum in physicochemical and textural properties of Lighvan cheese during ripening JM Milani, S Khedmati, AG Hasansarai, A Golkar Journal of Research and Innovation in Food Science and Technology 6 (1), 103-114, 2017 | 4 | 2017 |
| Rheological behavior of different phases of grape molasses after storage: Effect of concentration and temperature JM Milani, EA Naghavi, A Golkar, T Khosravi Journal of Food Processing and Preservation 43 (8), e14013, 2019 | 2 | 2019 |
| Effect of concentration on the physicochemical and rheological properties of grapefruit juice (Citrus paradise) A Golkar, A Motamedzadeghan, M Porshayegan, S Maghsodi, H Bagheri Food Processing and Preservation Journal 11 (1), 131-142, 2019 | 2 | 2019 |
| Aldehyde Modification A Golkar, SM Taghavi, M Saleki, JM Milani Physicochemical and Enzymatic Modification of Gums: Synthesis …, 2022 | | 2022 |
| Recommended articles JM Milani, A Golkar, J Maldonado-Valderrama, MÁ Cabrerizo-Vílchez, ... Food Processing, 455-465, 2022 | | 2022 |
Ali NasirpourAssociate Professor of Food Science, Isfahan University of Technology在 cc.iut.ac.ir 的电子邮件经过验证
