Mohammad Amin Mohammadifar

Technical University of Denmark

Denmark

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Professors in Food Science

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Articles (24)

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Collaborators (11)

Aberham Hailu Feyissa

Technical University of Denmark

DENMARK

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Jens Jørgen Sloth

Technical University of Denmark

DENMARK

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Flemming Jessen

Technical University of Denmark

DENMARK

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Busra Gultekin Subasi

Chalmers University of Technology

SWEDEN

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Federico Casanova

Technical University of Denmark

DENMARK

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Anne S. Meyer

Technical University of Denmark

DENMARK

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Rodolphe Marie

Technical University of Denmark

DENMARK

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Giuseppe ALTIERI

Associate Research Professor

Università degli Studi di Napoli Federico II

ITALY

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Paul Kempen

Technical University of Denmark

DENMARK

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Peter Reimer Stubbe

Technical University of Denmark

DENMARK

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Ipek Altay

Technical University of Denmark

DENMARK

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Mohammad Amin Mohammadifar

Research Interests

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Articles (24)

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

Tribological and Rheological Properties of Lentil and Chickpea Proteins

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

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

Phosphate salt-induced structure formation in casein suspensions

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

Next-generation smart and safe foods

A review of protein-phenolic acid interaction

Characterization of pectin-zein nanoparticles encapsulating tanshinone

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

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

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

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

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

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

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

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

Edible insect as an alternative protein source

High-intensity ultrasound treatment on casein

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

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

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

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

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

Collaborators (11)

Aberham Hailu Feyissa

Jens Jørgen Sloth

Flemming Jessen

Busra Gultekin Subasi

Federico Casanova

Anne S. Meyer

Rodolphe Marie

Giuseppe ALTIERI

Paul Kempen

Peter Reimer Stubbe

Ipek Altay

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