Maryam Salami

1. JFST No. 153, Vol. 21, November2024 ABSTRACT 173 nano encapsulation of curcumin in mung protein -maltodextrin conjugate, estimation of physicochemical and release properties

Aziznia Somayeh, Askari Gholamreza, Emam Jomeh Zahra, Salami Maryam (2024)., IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 21(153).

2. Arabinoxylo-oligosaccharides production from unexploited agro-industrial sesame (Sesamum indicum L.) hulls waste

Miran Mona, Salami Maryam, Yarmand Mohammad Saeid, Ferreira lazarte Alvaro, Ariaeenejad Shohreh, Montilla Antonia, moreno F.Javier (2024)., CARBOHYDRATE POLYMERS, 342(1), 122399.

3. Characterization of novel alginate-Aloe Vera raft systems for treatment of gastroesophageal reflux disease

Takbirgou Haniye, Salami Maryam, Askari Gholamreza, Emam Jomeh Zahra, Kennedy John F. (2024)., International Journal of Biological Macromolecules, 257(3), 128686.

4. Chemistry,Innovation and Halal Food Processes

Moosavi Movahhedi Ali Akbar, Moslehishad Mayam, الهویی دنیا, Salami Maryam (2024).

5. Development and evaluation of anti-reflux functional-oral suspension raft composed of sodium alginate-mung bean protein complex

Kamandloo Farzaneh, Salami Maryam, قمری فاطمه, Ghaffari Seyedbehnam, Emam Jomeh Zahra, Ghasemi Atiah, Kennedy John F. (2024)., International Journal of Biological Macromolecules, 256(1), 128490.

6. A comparative study of the action mechanisms and development strategies of different ZnO-based nanostructures in antibacterial and anticancer applications

Ghaffari Seyed Behnam, Sarrafzadeh Mohammad Hossein, Salami Maryam, Alvandi Arvin (2024)., JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY, 91(91), 105221.

7. Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction

Aziznia Somayeh, Askari Gholamreza, Emam Jomeh Zahra, Salami Maryam (2024)., International Journal of Biological Macromolecules, 254(1), 127616.

1. Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour

Moradi marnilo Sepideh, Yarmand Mohammad Saeid, Salami Maryam, Aliyari Mohammad Amin, Emam Jomeh Zahra, Mostafavi Yasaman sadat (2023)., JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2023(4), 1-12.

2. Pinto bean protein ultrasonicated cold-set emulsion gels catalyzed by transglutaminase/glucono-δ-lactone: Development, characterization and in vitro release characteristics

Aliabbasi Neda, Emam Jomeh Zahra, Askari Gholamreza, Salami Maryam (2023)., JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY, 81(4), 104239.

3. Evaluation of antioxidant, α-amylase-inhibitory and antimicrobial activities of wheat gluten hydrolysates produced by ficin protease

Seyedain Mojan, Azizi Mohammad Hossein, Salami Maryam (2023)., Journal of Food Measurement and Characterization, 17(3), 2892-2903.

4. Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation

Mir mohammad meiguni Maryamsadat, Salami Maryam, Rezaei Tireh Shabankareh Keramat Allah, Aliyari Mohammad Amin, Ghaffari Seyedbehnam, Emam Jomeh Zahra, Kennedy John F., GHASEMI ATIYEH (2023)., International Journal of Biological Macromolecules, 224(12), 170-180.

1. Design of glucono‐ δ ‐lactone‐induced pinto bean protein isolate/ κ ‐carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior

Aliabbasi Neda, Emam Jomeh Zahra, Askari Gholamreza, Salami Maryam (2022)., JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 103(3), 1484-1498.

2. Curcumin‐loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation

Mir mohammad meiguni Maryamsadat, Salami Maryam, Rezaei Tireh Shabankareh Keramat Allah, Ghaffari Seyed-behnam, Aliyari Mohammad Amin, Emam Jomeh Zahra, Barazandegan Yasmin, Gruen Ingolf (2022)., JOURNAL OF FOOD SCIENCE, 87(11), 4930-4944.

3. Development of active and intelligent colorimetric biopolymer indicator: anthocyanin-loaded gelatin-basil seed gum films

Shakouri Marzieh, Salami Maryam, Lim Loong-Tak, Ekrami Mohammad, Mohammadian Mehdi, Askari Gholamreza, Emam Jomeh Zahra, Mcclements David Julian (2022)., Journal of Food Measurement and Characterization, 17(1), 472-484.

4. Structural, functional, and anti-cancer properties of conjugates of quinoa protein isolate and olive leaf polyphenolic extract: Application in production of bread

Aliyari Mohammad Amin, Sadeghian Motahar Fateme, Salami Maryam, Betti Mirko, Hosseini Elnaz, Habibi kelishomi Zahra, Golyaei Bahram, GHASEMI ATIYEH (2022)., food structure, 33(12), 100292.

5. Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil

Rezvankhah Amir, Emam Jomeh Zahra, Safari Mohammad, Salami Maryam, Askari Gholamreza (2022)., JOURNAL OF FOOD PROCESSING AND PRESERVATION, 46(6).

6. Production and characterization of functional bakery goods enriched with bioactive peptides obtained from enzymatic hydrolysis of lentil protein

[] [], Salami Maryam, Yarmand Mohammad Saeid, Emam Jomeh Zahra, Mcclements David Julian (2022)., Journal of Food Measurement and Characterization, 16(5), 3402-3409.

7. Pinto bean protein-based acid-induced cold-set gels as carriers for curcumin delivery: Fabrication and characterization

Aliabbasi Neda, Emam Jomeh Zahra, Askari Gholamreza, Salami Maryam (2022)., Food Hydrocolloids for health, 1(1).

8. Encapsulation of propolis extract in whey protein nanoparticles

Shakoury Nooshin, Aliyari Mohammad Amin, Salami Maryam, Emam Jomeh Zahra, Vardhanabhuti Bongkosh, Moosavi Movahhedi Ali Akbar (2022)., LWT-FOOD SCIENCE AND TECHNOLOGY, 158(2), 113138.

9. In vitro bioprocessing of corn as poultry feed additive by the influence of carbohydrate hydrolyzing metagenome derived enzyme cocktail

Mousavi Alyani Seyed Hossein, Sadeghian Motahar Fateme, Salami Maryam, Kavousi Kaveh, Sheykh Abdollahzadeh Mamaghani Atefeh, Ariaeenejad Shohreh, Hosseini Salekdeh Ghasem (2022)., Scientific Reports, 12(1).

10. Investigation of S.limacinum microalgae digestibility and production of antioxidant bioactive peptides

Moaveni Shahrzad, Salami Maryam, مریم خدادادی, McDougall Michael, Emam Jomeh Zahra (2022)., LWT-FOOD SCIENCE AND TECHNOLOGY, 154(4), 112468.

1. The novel homologue of the human α‐glucosidase inhibited by the non‐germinated and germinated quinoa protein hydrolysates after in vitro gastrointestinal digestion

Salami Maryam, Sadeghian Motahar Fateme, Ariaeenejad Shohreh, Sheykh Abdollahzadeh Mamaghani Atefeh, Kavousi Kaveh, Moosavi Movahhedi Ali Akbar, Hosseini Salekdeh Ghasem (2021)., JOURNAL OF FOOD BIOCHEMISTRY, 46(1).

2. Investigating the Effect of Quinoa Protein and Peptides on the Quality of Gluten-Free Bread

Sadeghian Motahar Fateme, Salami Maryam, Ariaeenejad Shohreh, Emam Jomeh Zahra (2021)., Journal of Biosafety, 14(3).

3. Rationality and Scientific Lifestyle for HealthChapter: Spices as Traditional Remedies: Scientifically Proven Benefits

Miran Mona, Salami Maryam, Emam Jomeh Zahra (2021).

4. Rationality and Scientific Lifestyle for HealthChapter: Spices as Traditional Remedies: Scientifically Proven Benefits

Mohammadian Mehdi, Salami Maryam, Moghadam Maryam, Emam Jomeh Zahra, Moosavi Movahhedi Ali Akbar (2021).