Search Results - "Dadmohammadi, Younas"

Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors by Li, Jieying, Dadmohammadi, Younas, Abbaspourrad, Alireza

“…There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their…”
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Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors by Li, Jieying, Dadmohammadi, Younas, Abbaspourrad, Alireza

“…Natural animal-based flavors have great appeal to consumers and have broad applications in the food industry. In this review, we summarized findings related to…”
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Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins by Tan, Chen, Dadmohammadi, Younas, Lee, Michelle C., Abbaspourrad, Alireza

“…Copigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization. However, each of these techniques by itself suffers…”
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Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review by Ko, Katharine, Dadmohammadi, Younas, Abbaspourrad, Alireza

“…Pomegranate ( L.) is a fruit that is rich in bioactive compounds that has a biowaste (rind and seed) with the potential to be converted into value-added…”
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Prediction of effective moisture diffusivity in plant tissue food materials over extended moisture range by Dadmohammadi, Younas, Datta, Ashim K.

“…Effective moisture diffusivity provides an easy and expeditious route to understanding many moisture transport processes involving food materials. Instead of…”
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Food as porous media: a review of the dynamics of porous properties during processing by Dadmohammadi, Younas, Datta, Ashim K.

“…The complexity of food materials can be attributed to their hygroscopic, amorphous, heterogeneous, and porous structure. During processing, the microstructure…”
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Using transglutaminase to cross‐link complexes of lactoferrin and α‐lactalbumin to increase thermal stability by Zhou, Yufeng, Lin, Tiantian, Dadmohammadi, Younas, Li, Peilong, Dong, Hongmin, Yang, Lixin, He, Yanhong, Meletharayil, Gopinathan, Kapoor, Rohit, Abbaspourrad, Alireza

“…The poor thermal stability of lactoferrin (LF) hinders its bioavailability and use in commercial food products. To preserve LF from thermal denaturation,…”
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One-Step Oxidation of Orange Peel Waste to Carbon Feedstock for Bacterial Production of Polyhydroxybutyrate by Davaritouchaee, Maryam, Mosleh, Imann, Dadmohammadi, Younas, Abbaspourrad, Alireza

“…Orange peels are an abundant food waste stream that can be converted into useful products, such as polyhydroxyalkanoates (PHAs). Limonene, however, is a key…”
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Alterations in Intestinal Brush Border Membrane Functionality and Bacterial Populations Following Intra-Amniotic Administration (Gallus gallus) of Nicotinamide Riboside and Its Derivatives by Kolba, Nikolai, Zarei, Amin, Cheng, Jacquelyn, Agarwal, Nikita, Dadmohammadi, Younas, Khazdooz, Leila, Abbaspourrad, Alireza, Tako, Elad

“…Nicotinamide riboside (NR) acts as a nicotinamide adenine dinucleotide (NAD+) precursor where NR supplementation has previously been shown to be beneficial…”
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Improving the thermal stability of phytase using core-shell hydrogel beads by Yang, Eunhye, Dong, Hongmin, Khongkomolsakul, Waritsara, Dadmohammadi, Younas, Abbaspourrad, Alireza

“…[Display omitted] •Core-shell hydrogel bead protects the catalytic activity of phytase from heat.•The bead has a chitosan-phytase core and an…”
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Alterations in Intestinal Brush Border Membrane Functionality and Bacterial Populations Following Intra-Amniotic Administration ( Gallus gallus ) of Catechin and Its Derivatives by Kolba, Nikolai, Zarei, Amin, Cheng, Jacquelyn, Agarwal, Nikita, Dadmohammadi, Younas, Khazdooz, Leila, Abbaspourrad, Alireza, Tako, Elad

“…Catechin is a flavonoid naturally present in numerous dietary products and fruits (e.g., apples, berries, grape seeds, kiwis, green tea, red wine, etc.) and…”
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Nanoperlite effect on thermal, rheological, surface and cellular properties of poly lactic acid/nanoperlite nanocomposites for multipurpose applications by Toghi Aval, Shaghayegh, Davachi, Seyed Mohammad, Sahraeian, Razi, Dadmohammadi, Younas, Shiroud Heidari, Behzad, Seyfi, Javad, Hejazi, Iman, Mosleh, Imann, Abbaspourrad, Alireza

“…In this study, poly lactic acid (PLA) based nanocomposites containing perlite nanoparticles were prepared by melt mixing method. Various characterization…”
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Lactoferrin thermal stabilization and iron(II) fortification through ternary complex fabrication with succinylated sodium caseinate by Huang, Yunan, Lin, Tiantian, Dadmohammadi, Younas, He, Yanhong, Khongkomolsakul, Waritsara, Noack, Claire Elizabeth, Abbaspourrad, Alireza

“…A thermally stable co-delivery system for lactoferrin (LF) and iron(II) was developed to address iron deficiency anemia. Complexes were formed between LF,…”
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Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages by Guo, Qi, Zhang, Zhong, Dadmohammadi, Younas, Li, Ying, Abbaspourrad, Alireza

“…Betacyanins are one of the reddish to violet betalain pigments that are unstable under an oxygen atmosphere, greatly limiting their application and commercial…”
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Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing by Zhang, Zhong, Cho, Sue, Dadmohammadi, Younas, Li, Ying, Abbaspourrad, Alireza

“…This study investigates the effect of high-pressure processing (HPP) on the structure and color stability of phycocyanin, phycocyanin-whey protein, and…”
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Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage by Zhang, Shuang, Zhang, Zhong, Dadmohammadi, Younas, Li, Ying, Jaiswal, Archana, Abbaspourrad, Alireza

“…•Under light exposure, color stability of phycocyanin in acidic condition was improved.•Role of whey protein isolate was investigated to improve phycocyanin…”
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Investigation of the Interaction between N‑Acetyl‑l‑Cysteine and Ovalbumin by Spectroscopic Studies, Molecular Docking Simulation, and Real-Time Quartz Crystal Microbalance with Dissipation by Wang, Junyi, Dadmohammadi, Younas, Jaiswal, Archana, Abbaspourrad, Alireza

“…This study investigated the interaction between N-acetyl-l-cysteine (NAC) and ovalbumin (OVA) using multispectroscopic technology, molecular docking, and…”
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Generation of garlic flavor after frying by infusing alliin into potato strips using pulsed electric field and assisted infusion methods by Li, Jieying, Dadmohammadi, Younas, Li, Peilong, Madarshahian, Sara, Abbaspourrad, Alireza

“…•PEF intensity has significant positive effect on alliin infusion efficiency.•At lower PEF intensity, assisted infusion could improve alliin infusion…”
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Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel by Yan, Bing, Davachi, Seyed Mohammad, Ravanfar, Raheleh, Dadmohammadi, Younas, Deisenroth, Ted W., Pho, Toan Van, Odorisio, Paul A., Darji, Rupa Hiremath, Abbaspourrad, Alireza

“…Vitamin gummies have gained popularity in recent years due to ease of swallowing, appealing appearance, and tasty flavors. Water-soluble vitamins such as…”
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Estimating permeability and porosity of plant tissues: Evolution from raw to the processed states of potato by Dadmohammadi, Younas, Kantzas, Apostolos, Yu, Xiaoli, Datta, Ashim K.

“…During the processing of water containing food materials, water transport can be driven by pressure from gas, capillarity, swelling, or gravity. To describe…”
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