Ali Motamedzadegan

The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

Mahmoudreza Ovissipour, Abdolmohammad Abedian Kenari, Ali Motamedzadegan et al. · Food Chemistry · 2008 · 241 citations

Protein Hydrolysates, Biochemistry, Persian Sturgeon +5

Optimisation study of gum extraction from Basil seeds (<i>Ocimum basilicum</i> L.)

Seyed Mohammad Ali Razavi, Seyed Ali Mortazavi, Lara Matia‐Merino et al. · International Journal of Food Science & Technology · 2009 · 204 citations

Botany, Food Analysis, Food Biophysics +18

The effect of chitosan-gelatin coating on the quality of shrimp ( Litopenaeus vannamei ) under refrigerated condition

Farajzadeh Fatemeh, Ali Motamedzadegan, Seyed‐Ahmad Shahidi et al. · Food Control · 2016 · 171 citations

Biomanufacturing, Food Packaging, Edible Packaging +7

Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria

Reza Safari, Ali Motamedzadegan, Mahmoudreza Ovissipour et al. · Food and Bioprocess Technology · 2009 · 127 citations

Marine Biotechnology, Engineering, Biochemistry +9

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