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Mohammad Amin Mohammadifar

Technical University of Denmark

Denmark

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Research Interests

Food Science

100%

Pharmaceutical Chemistry

30%

Dairy Science

40%

Emulsion Science

40%

Protein Chemistry

30%

Starch Chemistry

30%

Food Quality

20%

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Articles24

α-Amylase mediated production of modified potato starch with distinct gel properties

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Year:

2026

Tribological and Rheological Properties of Lentil and Chickpea Proteins

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Year:

2025

High voltage pre-treatment on cheddar cheese for model cheese feed preparation

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Year:

2025

Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions

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Year:

2025

Phosphate salt-induced structure formation in casein suspensions

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Year:

2025

Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese

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Year:

2025

Next-generation smart and safe foods

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Year:

2025

A review of protein-phenolic acid interaction

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Year:

2024

Characterization of pectin-zein nanoparticles encapsulating tanshinone

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Year:

2024

Effect of carboxymethyl cellulose incorporation to gelatin-sunflower oil bigel on the physicochemical and structural properties

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Year:

2024

Fabrication and characterization of pectin-zein nanoparticles containing tanshinone using anti-solvent precipitation method

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Year:

2024

Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed

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Year:

2024

Prevention of Thermal Gelation in Concentrated Whey Protein Isolate Dispersions by Using H2O2 and SHMP

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Year:

2024

Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations

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Year:

2024

Effect of spray drying conditions on physicochemical and functional properties of apple cider vinegar powder

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Year:

2023

Recent advances in the potential of modeling and simulation to assess the performance of modified atmosphere packaging (MAP) systems for the fresh agricultural product: Challenges and development

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Year:

2023

Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions

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Year:

2023

Edible insect as an alternative protein source

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Year:

2023

High-intensity ultrasound treatment on casein

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Year:

2023

Pickering emulsion stabilized by conjugated sodium caseinate-ascorbic acid nanoparticles: Synthesis and physicochemical characterization

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Year:

2023

Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

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Year:

2023

Effect of pH adjustment on production and physicochemical properties of cheese feed made of Irish Cheddar cheese

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Year:

2023

Fabrication and characterization of food-grade pea protein-ascorbic acid nanoparticles-stabilized Pickering emulsion

Article Link

Year:

2023

Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein

Article Link

Year:

2023

Collaborators11

Aberham Hailu Feyissa

Technical University of Denmark

DENMARK

Jens Jørgen Sloth

Technical University of Denmark

DENMARK

Flemming Jessen

Technical University of Denmark

DENMARK

Busra Gultekin Subasi

Chalmers University of Technology

SWEDEN

Federico Casanova

Technical University of Denmark

DENMARK

Anne S. Meyer

Technical University of Denmark

DENMARK

Rodolphe Marie

Technical University of Denmark

DENMARK

Giuseppe ALTIERI

Associate Research Professor

Università degli Studi di Napoli Federico II

ITALY

Paul Kempen

Technical University of Denmark

DENMARK

Peter Reimer Stubbe

Technical University of Denmark

DENMARK

Ipek Altay

Technical University of Denmark

DENMARK

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