1. 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. Issue 1 (1st January 2020) Authors: Takbirgou, Haniye; Salami, Maryam; Emam-Djomeh, Zahra; Waly, Mostafa I.; Momen, Shima; Ghasemi, Atiyeh; Moosavi-Movahedi, Ali Akbar Journal: International journal of food properties Issue: Volume 23:Issue 1(2020) Page Start: 1874 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. (April 2017) Authors: Khalesi, Mohammadreza; Salami, Maryam; Moslehishad, Maryam; Winterburn, James; Moosavi-Movahedi, Ali Akbar Journal: Trends in food science & technology Issue: Volume 62(2017) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Calcium and chitosan-mediated clustering of whey protein particles for tuning their colloidal stability and flow behaviour. (October 2017) Authors: Vahedifar, Amir; Madadlou, Ashkan; Salami, Maryam Journal: International dairy journal Issue: Volume 73(2017) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin. (December 2018) Authors: Alavi, Farhad; Emam-Djomeh, Zahra; Yarmand, Mohammad Saeid; Salami, Maryam; Momen, Shima; Moosavi-Movahedi, Ali Akbar Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 267 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comparative profiling of polyphenols and antioxidants and analysis of antiglycation activities in rapeseed (Brassica napus L.) under different moisture regimes. (15th January 2023) Authors: Salami, Maryam; Heidari, Bahram; Tan, Helin Journal: Food chemistry Issue: Volume 399(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach. Issue 12 (1st October 2019) Authors: Taghavi Kevij, Hossein; Mohammadian, Mehdi; Salami, Maryam Journal: Journal of food processing and preservation Issue: Volume 43:Issue 12(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Comprehensive Research on Essential Oil and Phenolic Variation in Different Foeniculum vulgare Populations During Transition from Vegetative to Reproductive Stage. Issue 2 (1st February 2017) Authors: Salami, Maryam; Rahimmalek, Mehdi; Ehtemam, Mohammad Hossein Journal: Chemistry & biodiversity Issue: Volume 14:Issue 2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Curcumin‐loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation. Issue 11 (3rd October 2022) Authors: Mirmohammad Meiguni, Maryam Sadat; Salami, Maryam; Rezaei, Karamatollah; Ghaffari, Seyed‐Behnam; Aliyari, Mohammad Amin; Emam‐Djomeh, Zahra; Barazandegan, Yasmin; Gruen, Ingolf Journal: Journal of food science Issue: Volume 87:Issue 11(2022) Page Start: 4930 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Design of glucono‐δ‐lactone‐induced pinto bean protein isolate/κ‐carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior. (2nd November 2022) Authors: Aliabbasi, Neda; Emam‐Djomeh, Zahra; Askari, Gholamreza; Salami, Maryam Journal: Journal of the science of food and agriculture Issue: Volume 103:Number 3(2023) Page Start: 1484 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel. (July 2020) Authors: Moghadam, Maryam; Salami, Maryam; Mohammadian, Mehdi; Khodadadi, Maryam; Emam-Djomeh, Zahra Journal: Food hydrocolloids Issue: Volume 104(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗