Khadije Abdolmaleki

The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

Khadije Abdolmaleki, Mohammad Amin Mohammadifar, Reza Mohammadi et al. · Carbohydrate Polymers · 2016 · 108 citations

Food Chemistry, Food Colloid, Health Sciences +7

PVA/starch films: An updated review of their preparation, characterization, and diverse applications in the food industry

Reza Abedi‐Firoozjah, Negar Chabook, Omid Rostami et al. · Polymer Testing · 2022 · 104 citations · Full text

Edible Film, Food Packaging, Engineering +17

The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques

Khadije Abdolmaleki, Sara Khedri, Leyla Alizadeh et al. · Trends in Food Science & Technology · 2021 · 77 citations

Edible Oils, Decontamination Techniques, Medicine +9

Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study

Leyla Alizadeh, Khadije Abdolmaleki, Kooshan Nayebzadeh et al. · Food Chemistry · 2019 · 69 citations

Food Chemistry, Shelf Life, Food Analysis +4

Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method

Khadije Abdolmaleki, Leyla Alizadeh, Kooshan Nayebzadeh et al. · Journal of Texture Studies · 2019 · 67 citations