| Changes in the structure of brined cheese modified with basil seed gum based on protein-polysaccharide interactions F Baghdadi, M Aminifar, M Farhoodi, S Shojaee Journal of Agricultural Science and Technology 20 (4), 695-708, 2018 | 15 | 2018 |
| Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum F Baghdadi, M Aminifar, M Farhoodi, S Shojaee Ali Abadi International journal of dairy technology 71 (2), 382-394, 2018 | 12 | 2018 |
| Pectin purification from plant materials F Baghdadi, K Nayebzadeh, M Aminifar, AM Mortazavian Macromolecular Research 31 (8), 753-770, 2023 | 6 | 2023 |
| Comparison of Different Extraction and Purification Methods of Lime Peel Pectin and Evaluation of Physiochemical, Rheological, and Textural Properties F Baghdadi, K Nayebzadeh, M Aminifar, AM Mortazavian Current Nutrition & Food Science 20, 2023 | 1 | 2023 |
| Properties of lime peel pectin as mainly influenced by ethanol and protein‐based purification methods F Baghdadi, K Nayebzadeh, M Aminifar, AM Mortazavian Journal of the Science of Food and Agriculture 104 (6), 3320-3328, 2024 | | 2024 |
| Investigation on the Relation between FTIR Spectrum and Characteristics of Low Fat Iranian White Cheese Modified with Gum Tragacanth Species “Astragalus Parrowianus’’ F Baghdadi, M Aminifar, M Farhoodi, S Shojaee Aliabadi Iranian Journal of Nutrition Sciences & Food Technology 12 (3), 109-120, 2017 | | 2017 |
