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science & technology (103) 103
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1. Full Text Food proteins are a potential resource for mining cathepsin L inhibitory drugs to combat SARS-CoV-2
by Madadlou, Ashkan
European journal of pharmacology, ISSN 0014-2999, 10/2020, Volume 885, pp. 173499 - 173499
COVID-19 | Infection | Virus | Lactoferrin | Protein | Food | Life Sciences & Biomedicine | Pharmacology & Pharmacy | Science & Technology | Lactoferrin - chemistry | Protease Inhibitors - pharmacology | Antiviral Agents - pharmacology | SARS-CoV-2 | Lactoferrin - pharmacology | Antiviral Agents - chemistry | Betacoronavirus - physiology | Betacoronavirus - drug effects | Protease Inhibitors - chemistry | Cathepsin L - antagonists & inhibitors | Virus Internalization - drug effects | Proteolysis | Analysis | Lactoferrins | Cathepsins | Mineral industry | Health aspects | Mining industry | Index Medicus
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2. Full Text Maillard conjugation of lactulose with potentially bioactive peptides
by Nooshkam, Majid and Madadlou, Ashkan
Food chemistry, ISSN 0308-8146, 02/2016, Volume 192, pp. 831 - 836
Bioactive peptide | Maillard reaction | Lactose | Whey protein | Lactulose | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Whey Proteins - chemistry | Animals | Lactulose - chemistry | Peptides - chemistry | Maillard Reaction | Lactose - chemistry | Lactulose - analysis | Peptides - analysis | Peptides | Index Medicus
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3. Full Text Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution
by Mohammadian, Mehdi and Madadlou, Ashkan
Food hydrocolloids, ISSN 0268-005X, 01/2016, Volume 52, pp. 221 - 230
Functional properties | Fibrillation | Antioxidant hydrolysate | Whey protein | Food Science & Technology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Science & Technology | Antioxidants | Hydrolysis | Enzymes | Milk proteins | Chemical properties | Protein hydrolysates | Functional foods
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4. Full Text An overview on preparation of emulsion-filled gels and emulsion particulate gels
by Farjami, Toktam and Madadlou, Ashkan
Trends in food science & technology, ISSN 0924-2244, 04/2019, Volume 86, pp. 85 - 94
Emulsion gel | Aggregated droplets | Adsorbed polymer | Filler particle | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Proteins | Surface active agents | Gastrointestinal system | Physiological aspects | Air pollution | Air quality management | Cosmetics industry | Physiological effects | Environmental changes | Lipids | Fabrication | Lipophilic | Food industry | Cosmetics | Droplets | Edible oils | Pollutants | Polymers | Digestibility | Stomach | Polymer matrix composites | Gels | Rheology | Fillers | Gelation | Particulates | Gastrointestinal tract | Environmental factors | Surfactants | Clustering | Composite materials | Oil | Reviews | Rheological properties | Life Sciences | Food and Nutrition | Food engineering
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5. Full Text Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides
by Nooshkam, Majid and Madadlou, Ashkan
Food chemistry, ISSN 0308-8146, 06/2016, Volume 200, pp. 1 - 9
Maillard reaction | Functional properties | Whey protein hydrolysate | Lactulose | Whey protein isolate | Digestibility | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Antioxidants | Whey Proteins - chemistry | Lactulose - chemistry | Lactoglobulins | Peptides - chemistry | Maillard Reaction | Lactose - chemistry | Microwaves - therapeutic use | Whey | Isomerism | Lactose | Milk proteins | Peptides | Isomerization | Index Medicus
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6. Full Text Fabrication methods of biopolymeric microgels and microgel-based hydrogels
by Farjami, Toktam and Madadlou, Ashkan
Food hydrocolloids, ISSN 0268-005X, 01/2017, Volume 62, pp. 262 - 272
Extrusion | Self-assembly | Micromolding | Atomization | Emulsification-in situ gelation | Associative complexation | Food Science & Technology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Science & Technology | Proteins | Analysis
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7. Full Text Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels
by Soltani, Sahar and Madadlou, Ashkan
Carbohydrate polymers, ISSN 0144-8617, 01/2016, Volume 136, pp. 738 - 743
Sugar beet pectin | Pickering emulsion | Emulgel | Zein nanoparticle | Laccase | Physical Sciences | Chemistry | Chemistry, Organic | Polymer Science | Chemistry, Applied | Science & Technology | Cross-Linking Reagents - chemistry | Nanoparticles - chemistry | Emulsions - chemistry | Laccase - chemistry | Zein - chemistry | Calcium Chloride - chemistry | Gels - chemistry | Beta vulgaris - chemistry | Pectins - chemistry | Oxidases | Pectin | Crosslinked polymers | Adsorption | Functional foods | Nanotechnology | Index Medicus
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8. Full Text Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition
by Mohammadian, Mehdi and Madadlou, Ashkan
Trends in food science & technology, ISSN 0924-2244, 05/2018, Volume 75, pp. 115 - 128
Protein nanofibrils | Food proteins | Foaming | Toxicity | Gel | Digestibility | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Proteins | Analysis | Cells | Detectors | Viscoelasticity | Viscosity | Biological properties | Cell culture | Drug delivery systems | Peptides | Low concentrations | Emulsification | Microgels | Fuel consumption | Polymeric films | Molecular weight | Antioxidants | Fabrication | Biological effects | Fibrillation | Biomimetics | Low molecular weights | Microcapsules | Pollutants | Freeze-drying | Food | Gels | Sorbents | Fibrils | Space shuttles | Food processing | Surfactants | Molecular chains | Interfaces | Self-assembly | Interface stability | Heating | Cell lines | Biosensors | Drying | Life Sciences | Food and Nutrition | Food engineering
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9. Full Text Gelation by bioactives: Characteristics of the cold-set whey protein gels made using gallic acid
by Hazrati, Zohreh and Madadlou, Ashkan
International dairy journal, ISSN 0958-6946, 06/2021, Volume 117, p. 104952
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10. Full Text Niosome-loaded cold-set whey protein hydrogels
by Abaee, Arash and Madadlou, Ashkan
Food chemistry, ISSN 0308-8146, 04/2016, Volume 196, pp. 106 - 113
α-Tocopherol | Transglutaminase | Niosome | Whey protein cold-set gel | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Whey Proteins - chemistry | Liposomes - chemistry | Transglutaminases - metabolism | Hydrogels - chemistry | alpha-Tocopherol - chemistry | Tocopherols | Milk proteins | Analysis | Enzymes | Surface active agents | Lysine | Functional foods | Hydrogen | Protein binding | Lactones | Index Medicus
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