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Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase.
Soft Matter. 2023 Dec 20;20(1):133-143. doi: 10.1039/d3sm01001e.
Soft Matter. 2023.
PMID: 38054382
Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk.
Rahimi Yazdi S, Bonomi F, Iametti S, Miriani M, Brutti A, Corredig M.
Rahimi Yazdi S, et al.
J Dairy Res. 2013 May;80(2):152-8. doi: 10.1017/S0022029913000125. Epub 2013 Apr 3.
J Dairy Res. 2013.
PMID: 23552051
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Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study.
Rahimi Yazdi S, Corredig M.
Rahimi Yazdi S, et al.
Food Chem. 2012 Jun 1;132(3):1143-1149. doi: 10.1016/j.foodchem.2011.11.019. Epub 2011 Nov 10.
Food Chem. 2012.
PMID: 29243593
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Nonsuppressed ion chromatographic determination of total calcium in milk.
Rahimi-Yazdi S, Ferrer MA, Corredig M.
Rahimi-Yazdi S, et al.
J Dairy Sci. 2010 May;93(5):1788-93. doi: 10.3168/jds.2009-2446.
J Dairy Sci. 2010.
PMID: 20412892
Free article.
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Short communication: separation and quantification of caseins and casein macropeptide using ion-exchange chromatography.
Holland B, Rahimi Yazdi S, Ion Titapiccolo G, Corredig M.
Holland B, et al. Among authors: rahimi yazdi s.
J Dairy Sci. 2010 Mar;93(3):893-900. doi: 10.3168/jds.2009-2820.
J Dairy Sci. 2010.
PMID: 20172209
Free article.
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