Neda Mollakhalili‐Meybodi

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 · 111 citations

Engineering, Food Science, Food Chemistry +15

Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods

Neda Mollakhalili‐Meybodi, Mojtaba Yousefi, Amene Nematollahi et al. · European Food Research and Technology · 2021 · 96 citations

Agriculture, Biochemistry, Food Science +14

Effect of atmospheric pressure cold plasma (ACP) treatment on the technological characteristics of quinoa flour

Leila Zare, Neda Mollakhalili‐Meybodi, Hossein Fallahzadeh et al. · LWT · 2021 · 66 citations · Full text

Agriculture, Food Science, Physics +16

An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges

Amene Nematollahi, Neda Mollakhalili‐Meybodi, Amin Mousavi Khaneghah · Food Control · 2021 · 65 citations

Agriculture, Chemistry, Food Science +13

Wheat Bread: Potential Approach to Fortify its Lysine Content

Neda Mollakhalili‐Meybodi, Leila Mirmoghtadaie, Zhaleh Sheidaei et al. · Current Nutrition & Food Science · 2019 · 36 citations

Agriculture, Nutrition, Nutritional Sciences +17