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Mohammadreza Ehsani
Mohammadreza Ehsani
Professor of Dairy Science and Technology, Science and Research Branch of Azad University, Tehran
Verified email at ut.ac.ir - Homepage
Title
Cited by
Cited by
Year
Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream
A Homayouni, A Azizi, MR Ehsani, MS Yarmand, SH Razavi
Food chemistry 111 (1), 50-55, 2008
5992008
Principles and methods of microencapsulation of probiotic microorganisms
A Mortazavian, SH Razavi, MR Ehsani, S Sohrabvandi
IRANIAN JOURNAL OF BIOTECHNOLOGY 5 (1), 1-18, 2007
3702007
The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637
M Moslehishad, MR Ehsani, M Salami, S Mirdamadi, H Ezzatpanah, ...
International Dairy Journal 29 (2), 82-87, 2013
2012013
Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis.
M Salami, AA Moosavi-Movahedi, MR Ehsani, R Yousefi, T Haertle, ...
Journal of agricultural and food chemistry 58 (6), 3297-3302, 2010
1982010
Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt
AM Mortazavian, MR Ehsani, SM Mousavi, K Rezaei, S Sohrabvandi, ...
International Journal of Dairy Technology 60 (2), 123-127, 2007
1862007
Biological activity of camel milk casein following enzymatic digestion
M Salami, AA Moosavi-Movahedi, F Moosavi-Movahedi, MR Ehsani, ...
Journal of dairy research 78 (4), 471-478, 2011
1822011
Improvement of acetone, butanol and ethanol production from rice straw by acid and alkaline pretreatments
F Moradi, H Amiri, S Soleimanian-Zad, MR Ehsani, K Karimi
Fuel 112, 8-13, 2013
1472013
Changes in the rheological properties of Iranian UF-Feta cheese during ripening
M Karami, MR Ehsani, SM Mousavi, K Rezaei, M Safari
Food chemistry 112 (3), 539-544, 2009
1382009
Purification and identification of antioxidant and ACE-inhibitory peptide from Saccharomyces cerevisiae protein hydrolysate
M Mirzaei, S Mirdamadi, MR Ehsani, M Aminlari, E Hosseini
Journal of Functional Foods 19, 259-268, 2015
1342015
Production of antioxidant and ACE-inhibitory peptides from Kluyveromyces marxianus protein hydrolysates: Purification and molecular docking
M Mirzaei, S Mirdamadi, MR Ehsani, M Aminlari
Journal of Food and Drug Analysis 26 (2), 696-705, 2018
1322018
Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: Possible significance for use in infant formula
M Salami, R Yousefi, MR Ehsani, SH Razavi, JM Chobert, T Haertlé, ...
International Dairy Journal 19 (9), 518-523, 2009
1302009
Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes
M Salami, R Yousefi, MR Ehsani, M Dalgalarrondo, JM Chobert, T Haertlé, ...
International Dairy Journal 18 (12), 1097-1102, 2008
1232008
Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese
S Azarnia, MR Ehsani, SA Mirhadi
International Dairy Journal 7 (6-7), 473-478, 1997
1151997
Turbulence models application on CFD simulation of hydrodynamics, heat and mass transfer in a structured packing
MRK Nikou, MR Ehsani
International Communications in Heat and Mass Transfer 35 (9), 1211-1219, 2008
1112008
Adsorption and desorption of amoxicillin antibiotic from water matrices using an effective and recyclable MIL-53 (Al) metal–organic framework adsorbent
J Imanipoor, M Mohammadi, M Dinari, MR Ehsani
Journal of Chemical & Engineering Data 66 (1), 389-403, 2020
1092020
Survival of encapsulated probiotic bacteria in Iranian yogurt drink (Doogh) after the product exposure to simulated gastrointestinal conditions
AM Mortazavian, A Azizi, MR Ehsani, SH Razavi, SM Mousavi, ...
Milchwissenschaft 63 (4), 427, 2008
992008
Effect of lecithin and calcium chloride solution on the microencapsulation process yield of calcium alginate beads
A Homayouni, MR Ehsani, A Azizi, MS Yarmand, H Razavi
IRANIAN POLYMER JOURNAL (ENGLISH) 16 (9), 597-606, 2007
972007
Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro‐organisms in freshly made yogurt
AM Mortazavian, MR Ehsani, SM Mousavi, JA Reinheimer, ...
International Journal of Dairy Technology 59 (1), 8-11, 2006
942006
Acid-induced gelation behavior of sonicated casein solutions
A Madadlou, Z Emam-Djomeh, ME Mousavi, M Mohamadifar, M Ehsani
Ultrasonics Sonochemistry 17 (1), 153-158, 2010
922010
Growth and survival of some probiotic strains in simulated ice cream conditions.
A Homayouni, MR Ehsani, A Azizi, SH Razavi, MS Yarmand
922008
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