Maryam Mahfouzi

机构：Qilu University of Technology, Ghent University, Institute of Food Science and Technology, Institute of Food Science & Technology · ORCID：0000-0001-6390-0223

发表论文 9 篇 · 总被引 303 次 · h-index 8

代表论文

• Alfalfa as a sustainable source of plant-based food proteins (2023 · Trends in Food Science & Technology · 被引 97)
• Green leaf proteins: a sustainable source of edible plant-based proteins (2023 · Critical Reviews in Food Science and Nutrition · 被引 71)
• Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation (2020 · LWT · 被引 41)
• Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications (2024 · Critical Reviews in Food Science and Nutrition · 被引 30)
• A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid (2018 · LWT · 被引 28)
• Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds (2023 · Food Chemistry · 被引 17)