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M

Mehdi Varidi

Ferdowsi University Mashhad

37H指数
125论文数
3.9K被引数
收录论文 57
发表时间
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Upcycling chickpea wastewater into cold-set calcium-induced emulsion gels: Maillard grafting of aquafaba-gellan gum将鹰嘴豆废水升级再造为冷凝胶钙诱导乳液凝胶：鹰嘴豆水-古兰胶的美拉德接枝
errJournal of Food Measurement and Characterization
IF3.3
err2026-10-05
err0
PREAI
errParisa Shirzadi Ghale Shahi; Zahra Kazemi-Taskooh; Mehdi Varidi
err分享
err收藏
The interplay between ultrasound-induced Maillard conjugates of soy protein isolate-gellan gum and corresponding emulsion-templated oleogels大豆分离蛋白-古尔胶超声诱导美拉德共轭物与相应乳液模板法制备的油凝胶之间的相互作用
errApplied Food Research
IF6.2
err2026-08-01
err0
PREAI
errHosseinpour, Yasaman; Kazemi-Taskooh, Zahra; Varidi, Mehdi
err分享
err收藏
Licorice extract/gellan gum aerated gels: Insights into structure and properties甘草提取物/结冷胶充气凝胶：结构与性质研究
errFood Chemistry: X
IF0
err2025-08-15
err0
errOAAI
errMehdi Varidi; Fatemeh Alkobeisi; Majid Nooshkam
err分享
err收藏
A mechanistic insight into whey protein isolate (WPI) fibrillation driven by divalent cations由二价阳离子驱动的乳清蛋白分离物（WPI）纤维化的机制见解
errFOOD CHEMISTRY
IF9.8
err2025-04-01
err0
PREAI
errKazemi-Taskooh, Zahra; Varidi, Mehdi
err分享
err收藏
Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics
errFUTURE FOODS
IF8.2
err2024-12-01
err0
errOAAI
errHashemi, Behnaz; Varidi, Mehdi; Malekjani, Narjes; Jafari, Seid Mahdi
err分享
err收藏
Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates
errFOOD CHEMISTRY-X
IF8.2
err2024-10-01
err0
errOAAI
errTabatabaei, Seyed Mahdi; Varidi, Mehdi; Moeenfard, Marzieh
err分享
err收藏
Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris
errFOOD SCIENCE & NUTRITION
IF3.8
err2024-05-07
err1
errOAAI
errSabzi, Fereshteh; Varidi, Mohammad Javad; Varidi, Mehdi; Asnaashari, Maryam
err分享
err收藏
Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions
errFOOD HYDROCOLLOIDS
IF12.4
err2024-04-01
err9
PREAI
errAfkhami, Rana; Varidi, Mohammad Javad; Varidi, Mehdi; Hadizadeh, Farzin
err分享
err收藏
Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics
errFOOD CHEMISTRY-X
IF8.2
err2024-03-01
err5
errOAAI
errAlhasan, Fayza Hussein; Tehrani, Mostafa Mazaheri; Varidi, Mehdi
err分享
err收藏
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-02-01
err4
errOAAI
errFatah-Jahromi, Salma; Varidi, Mohammad Javad; Varidi, Mehdi; Nooshkam, Majid
err分享
err收藏
Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-02-01
err6
PREAI
errHashemi, Behnaz; Varidi, Mehdi; Assadpour, Elham; Zhang, Fuyuan; Jafari, Seid Mahdi
err分享
err收藏
Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-01-20
err2
PREAI
errSabeghi, Yeganeh; Varidi, Mehdi; Nooshkam, Majid
err分享
err收藏
Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2024-01-01
err0
errOAAI
errFerdowsian, Setayesh; Kazemi-Taskooh, Zahra; Varidi, Mohammad Javad; Nooshkam, Majid; Varidi, Mehdi
err分享
err收藏
Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical properties基于乳清蛋白的新型bigels作为具有高机械性能的结构化材料的制备和表征
errFOOD HYDROCOLLOIDS
IF12.4
err2023-12-01
err16
PREAI
errHashemi, Behnaz; Varidi, Mehdi; Jafari, Seid Mahdi
err分享
err收藏
Hydro- and aerogels from quince seed gum and gelatin solutions
errFOOD CHEMISTRY-X
IF8.2
err2023-10-01
err6
errOAAI
errAhmadzadeh-Hashemi, Saba; Varidi, Mehdi; Nooshkam, Majid
err分享
err收藏
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
errFOOD CHEMISTRY-X
IF8.2
err2023-06-01
err41
errOAAI
errNooshkam, Majid; Varidi, Mehdi; Zareie, Zahra; Alkobeisi, Fatemeh
err分享
err收藏
Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave
errFOOD HYDROCOLLOIDS
IF12.4
err2023-05-01
err14
PREAI
errAfkhami, Rana; Varidi, Mohammad Javad; Varidi, Mehdi; Hadizadeh, Farzin
err分享
err收藏
Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream
errFOOD HYDROCOLLOIDS
IF12.4
err2023-02-01
err22
PREAI
errNooshkam, Majid; Varidi, Mehdi; Alkobeisi, Fatemeh
err分享
err收藏
Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process
errFOOD SCIENCE & NUTRITION
IF3.8
err2023-01-27
err9
errOAAI
errVaridi, Mehdi; Ahmadzadeh-Hashemi, Saba; Nooshkam, Majid
err分享
err收藏
How can plant-based protein-polysaccharide interactions affect the properties of binary hydrogels? (A review)
errFOOD & FUNCTION
IF5.4
err2023-01-01
err13
PREAI
errKazemi-Taskooh, Zahra; Varidi, Mehdi
err分享
err收藏

研究方向

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