Mehri Karbasi

Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin

Mehri Karbasi, Gholamreza Askari, Ashkan Madadlou · Food Hydrocolloids · 2019 · 57 citations

Maillard Conjugation, Biopolymer Gel, Engineering +6

Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties

Mehri Karbasi, Gholamreza Askari · Food Structure · 2021 · 57 citations

Biopolymer Gel, Microgel Particles, Food Colloid +7

Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction

Mehri Karbasi, Antoni Sánchez‐Ferrer, Jozef Adamčík et al. · Food Chemistry · 2020 · 47 citations · Full text

Engineering, Biochemistry, Natural Sciences +9

Fermentation Potential of<i>L</i><i>actobacillus rhamnosus</i>and<i>L</i><i>actobacillus acidophilus</i>in Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study

Mehri Karbasi, Mohammad Saeed Yarmand, Mohammad Mousavi · Journal of Food Processing and Preservation · 2014 · 17 citations

Shelf Life, Microbial Physiology, Phenolic Content +22

Effects of acetyl grafting on the structural and functional properties of whey protein microgels

Mehri Karbasi, Gholamreza Askari, Ashkan Madadlou · Food Hydrocolloids · 2020 · 14 citations · Full text