Mazdak Alimi

Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process

Mahya Ouraji, Mazdak Alimi, Ali Motamedzadegan et al. · Journal of Food Science and Technology · 2020 · 64 citations · Full text

Agriculture, Biochemistry, Food Science +9

Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low‐Fat Mayonnaise

Laleh Golchoobi, Mazdak Alimi, Shirin Shokoohi et al. · Journal of Texture Studies · 2016 · 62 citations

Agriculture, Food Science, Materials Science +16

Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate

Newsha Omrani Khiabanian, Ali Motamedzadegan, Mazdak Alimi · Journal of Texture Studies · 2020 · 57 citations

Agriculture, Dairy Science, Food Science +17

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Shiva Ghazaei, Maryam Mizani, Zahra Piravi‐Vanak et al. · Food Science and Technology · 2015 · 48 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Massume Mirzaei, Mazdak Alimi, Shirin Shokoohi et al. · Journal of Texture Studies · 2018 · 29 citations

Agriculture, Chemical Engineering, Food Science +16