Farhad Alavi

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

Mehdi Mohammadian, Maryam Salami, Shima Momen et al. · Food Hydrocolloids · 2018 · 275 citations

Food Chemistry, Nanomedicine, Food Colloid +6

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

Farhad Alavi, Lingyun Chen, Zahra Emam‐Djomeh · Food Chemistry · 2021 · 197 citations

Food Chemistry, Ultrasound-assisted Alkaline Treatment, Engineering +9

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

Farhad Alavi, Zahra Emam‐Djomeh, Mohammad Saeid Yarmand et al. · Food Hydrocolloids · 2018 · 193 citations

Gel Microstructure, Biopolymer Gel, Cold Gelation +6

Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review

Shima Momen, Farhad Alavi, Mohammed Aïder · Trends in Food Science & Technology · 2021 · 138 citations

Protein Chemistry, Alkali-mediated Treatments, Functional Modification +13

Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein

Farhad Alavi, Lingyun Chen, Zhenggang Wang et al. · Food Hydrocolloids · 2020 · 121 citations

Food Chemistry, Food Colloid, Biomanufacturing +9