Maryam Salami

Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel

M R Fatahi Moghadam, Maryam Salami, Mehdi Mohammadian et al. · Food Hydrocolloids · 2020 · 334 citations

Food Chemistry, Edible Film, Engineering +9

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

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

Maryam Moslehishad, Mohammad Reza Ehsani, Maryam Salami et al. · International Dairy Journal · 2012 · 196 citations

Comparative Assessment, Food Fermentation, Biochemistry +10

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

Biological activity of camel milk casein following enzymatic digestion

Maryam Salami, Ali Akbar Moosavi‐Movahedi, Faezeh Moosavi-Movahedi et al. · Journal of Dairy Research · 2011 · 157 citations

Food Chemistry, Camel Milk, Food Bioactive Compound +11