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 · 108 citations

Food Chemistry, Food Colloid, Health Sciences +7

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 · 86 citations

Food Chemistry, Nutrition, Food Analysis +8

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 · 64 citations

Food Chemistry, Chemical Engineering, Edible Film +12

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 · 60 citations · Full text

Cold Atmospheric Plasma, Chemical Engineering, Morphological Characteristics +14

Wheat Bread: Potential Approach to Fortify its Lysine Content

Neda Mollakhalili‐Meybodi, Leila Mirmoghtadaie, Zhaleh Sheidaei et al. · Current Nutrition & Food Science · 2019 · 34 citations

Food Chemistry, Nutrition, Wheat Bread +14