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S

Shima Momen

university of wisconsin – madison

H指数:14

被引数:1,279

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Polyphenol-plasticized wheat gluten films via formic acid solubilization

通过甲酸溶解法制备的酚类物质增塑的小麦面筋薄膜

IF9.8

2026-04-300

PRE

Impact of soybean genotype diversity on the structure and gelation properties of soy proteins

大豆基因型多样性对大豆蛋白结构和凝胶特性的影响

Food Chemistry: Molecular Sciences

IF4.7

2026-03-150

OAAI

Effects of genetic diversity on physicochemical and functional properties of soybean proteins

遗传多样性对大豆蛋白理化及功能性质的影响

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2025-06-010

OAAI

Role of protein and lipid oxidation in hardening of high-protein bars during storage

JOURNAL OF FOOD SCIENCE

IF3.4

2025-01-190

OA

Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture

FOOD HYDROCOLLOIDS

IF12.4

2023-08-012

PRE

Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation

FOOD HYDROCOLLOIDS

IF12.4

2023-04-016

PRE

Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey

IF9.8

2022-03-018

PRE

Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-04-0169

PREAI

A tailored nanostructure design to protect camel casein-curcumin complex against the upper gastrointestinal tract hydrolysis using aggregated whey proteins in order to increase its antioxidant activity

量身定制的纳米结构设计，以保护骆驼酪蛋白-姜黄素复合物免受使用聚集乳清蛋白的上消化道水解，以增加其抗氧化活性

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2020-10-266

OAAI

Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry

INTERNATIONAL DAIRY JOURNAL

IF3.4

2020-08-0129

PREAI

Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition

FOOD HYDROCOLLOIDS

IF12.4

2020-02-0146

PREAI

Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-04-0181

PREAI

The techno-functional properties of camel whey protein compared to bovine whey protein for fabrication a model high protein emulsion

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-03-0132

PREAI

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

FOOD HYDROCOLLOIDS

IF12.4

2019-02-01208

PREAI

Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

FOOD HYDROCOLLOIDS

IF12.4

2019-02-0178

PREAI

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

负载姜黄素的乳清蛋白聚集体与k-卡拉胶混合的冷凝胶化: 凝胶微观结构对姜黄素胃肠道命运的影响

FOOD HYDROCOLLOIDS

IF12.4

2018-12-01152

PREAI

Tailoring egg white proteins by a GRAS redox pair for production of cold-set gel

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-12-0110

PREAI

Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2018-12-0147

PREAI

Effect of dry heating on physico-chemical, functional properties and digestibility of camel whey protein

INTERNATIONAL DAIRY JOURNAL

IF3.4

2018-11-0119

PREAI

Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels

FOOD HYDROCOLLOIDS

IF12.4

2018-08-0149

PREAI