Mina Dokouhaki

Lecturer

RMIT University

Australia

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Mina Dokouhaki is a Lecturer at RMIT University in Australia. Her research focuses on food science and technology, with recent articles exploring topics such as protein conjugation, hydrothermal treatments of starch, and innovations in freeze drying. She also investigates the biofunctional properties of food-derived peptides and the phase behaviour of food biopolymer systems. Her work contributes to advancements in food quality, efficiency, and sustainability.

Articles (12)

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2026

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2025

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2025

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2025

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2025

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2024

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2024

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2022

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2022

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2021

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2020

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2020

Collaborators (3)

Charles S. Brennan

RMIT University

AUSTRALIA

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Francisco J. Trujillo

Senior Lecturer

University of New South Wales

AUSTRALIA

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Benu Adhikari

Professor

RMIT University

AUSTRALIA

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Mina Dokouhaki

Research Interests

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Articles (12)

Covalent conjugation of Spirulina protein with tannic acid: Characterization of their structure-function attributes

Effect of sequential hydrothermal treatments on the physicochemical properties and in vitro digestibility of bitter vetch (vicia ervilia) starch

Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality

Self-lubricated, liquid-like omniphobic polymer brushes: Advances and strategies for enhanced fluid and solid control

Biofunctional properties of peptides from plum, wolfberry, and jujube seed protein isolates: potential for health and food applications

Enhancing the techno‐ and bio‐functionality of wheat germ fermented by Lactobacillus plantarum

Multitechnique approaches for characterising phase behaviour in food biopolymer systems

Quantifying Phase Behaviour in Model Food Composites Using 3D Confocal Laser Scanning Microscopy

Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review

Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review

Phase volume quantification of agarose-ghee gels using 3D confocal laser scanning microscopy and blending law analysis: A comparison

Structural-rheological characteristics of Chaplin E peptide at the air/water interface; a comparison with β-lactoglobulin and β-casein

Collaborators (3)

Charles S. Brennan

Francisco J. Trujillo

Benu Adhikari

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