Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties
Rezvankhah, Amir, Yarmand, Mohammad Saeid, Ghanbarzadeh, Babak, Mirzaee, Homaira
Published in Journal of food measurement & characterization (01.12.2021)
Published in Journal of food measurement & characterization (01.12.2021)
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Journal Article
Production, optimization and characterization of pullulan from sesame seed oil cake as a new substrate by Aureobasidium pullulans
Mirzaee, Homaira, Khodaiyan, Faramarz, Kennedy, John F., Hosseini, Seyed Saeid
Published in Carbohydrate polymer technologies and applications (25.12.2020)
Published in Carbohydrate polymer technologies and applications (25.12.2020)
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Journal Article
Characterization of bioactive peptides produced from green lentil (Lens culinaris) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis
Rezvankhah, Amir, Yarmand, Mohammad Saeid, Ghanbarzadeh, Babak, Mirzaee, Homaira
Published in Journal of food processing and preservation (01.11.2021)
Published in Journal of food processing and preservation (01.11.2021)
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Journal Article
Optimization and characterization of pullulan produced by a newly identified strain of Aureobasidium pullulans
Haghighatpanah, Negar, Mirzaee, Homaira, Khodaiyan, Faramarz, Kennedy, John F., Aghakhani, Ali, Hosseini, Seyed Saeid, Jahanbin, Kambiz
Published in International journal of biological macromolecules (01.06.2020)
Published in International journal of biological macromolecules (01.06.2020)
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Journal Article
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates
Mirzaee, Homaira, Ahmadi Gavlighi, Hassan, Nikoo, Mehdi, Udenigwe, Chibuike C., Khodaiyan, Faramarz
Published in Food science & nutrition (01.03.2023)
Published in Food science & nutrition (01.03.2023)
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Journal Article
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties
Rezvankhah, Amir, Ghanbarzadeh, Babak, Mirzaee, Homaira, Ahmadi Hassan Abad, Ali, Tavakkoli, Ali, Yarmand, Alireza
Published in Food science & nutrition (01.04.2024)
Published in Food science & nutrition (01.04.2024)
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Journal Article
Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation
Mirzaee, Homaira, Ahmadi Gavlighi, Hassan, Nikoo, Mehdi, Udenigwe, Chibuike C., Rezvankhah, Amir, Khodaiyan, Faramarz
Published in Food science & nutrition (23.10.2024)
Published in Food science & nutrition (23.10.2024)
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