Licorice extract/gellan gum aerated gels: Insights into structure and properties by Mehdi Varidi, Fatemeh Alkobeisi, Majid Nooshkam

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Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics by Behnaz Hashemi, Mehdi Varidi, Narjes Malekjani, Seid Mahdi Jafari

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Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage by Hannan Lashkari, Mohammad Javad Varidi, Mohammad Hadi Eskandari, Mehdi Varidi

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Physicochemical, Functional and Rheological Properties of Soy Protein Isolates Prepared with Various Iranian Soybean Cultivars by Behdad Shokrollahi Yancheshmeh, Mehdi Varidi, Seyed Mohammad Ali Razavi, Farshad Sohbatzadeh

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Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce by Setayesh Ferdowsian, Zahra Kazemi-Taskooh, Mohammad Javad Varidi, Majid Nooshkam, Mehdi Varidi

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