Innovative Food Technologies

Author = Kadkhodaee, Rassoul

Exploring the effects of heat, ultrasound, and high hydrostatic pressure on the structural, functional, and rheological properties of whey protein isolate

Articles in Press, Accepted Manuscript, Available Online from 09 March 2026

10.22104/ift.2026.8142.2275

Sara Keshvari Khojasteh; Rassoul Kadkhodaee; Christos Ritzoulis; Behdad Shokrollahi Yancheshmeh; Mohammadamin Mohammadifar; Zahra Emam-Djomeh; Bahareh Emadzadeh

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PDF 1.25 M

Vitamin D and E-loaded Pickering emulsion stabilized with the insoluble fraction of Persian gum and polyphenols: chemical stability and in vitro gastrointestinal digestion

Articles in Press, Accepted Manuscript, Available Online from 11 March 2026

10.22104/ift.2026.8138.2273

Maryam Mahfouzi; Rassoul Kadkhodaee; Karin Schroen; Aram Bostan; Paul VanderMeeren

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PDF 1.36 M

Exploring the effects of heat, ultrasound, and high hydrostatic pressure on the structural, functional, and rheological properties of whey protein isolate

Vitamin D and E-loaded Pickering emulsion stabilized with the insoluble fraction of Persian gum and polyphenols: chemical stability and in vitro gastrointestinal digestion

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