Ali Rashidinejad

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Ali Rashidinejad, E. John Birch, Dongxiao Sun‐Waterhouse et al. · Food Chemistry · 2014 · 190 citations

Lipid Preparation, Green Tea Catechin, Food Engineering +5

Recent advances to improve curcumin oral bioavailability

Saman Sabet, Ali Rashidinejad, Laurence D. Melton et al. · Trends in Food Science & Technology · 2021 · 187 citations

Curcumin Oral Bioavailability, Medicine, Oral Cavity +4

An overview of the functional properties of egg white proteins and their application in the food industry

Saeed Mirarab Razi, Hoda Fahim, Sepideh Amirabadi et al. · Food Hydrocolloids · 2022 · 171 citations

Food Chemistry, Protein Chemistry, Functional Properties +13

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

Saeed Mirarab Razi, Ali Motamedzadegan, Seyed‐Ahmad Shahidi et al. · Food Hydrocolloids · 2018 · 121 citations

Food Chemistry, Biopolymer Gel, Physicochemical Properties +4

Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese

Ali Rashidinejad, E. John Birch, Dongxiao Sun‐Waterhouse et al. · International Journal of Food Science & Technology · 2013 · 105 citations

Food Chemistry, Nutrition, Food Bioactive Compound +14