Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteinsAmir Amiri, Reza Esmaeilzadeh Kenari, Alireza Mousakhani Ganjeh et al.|Innovative Food Science & Emerging Technologies|2019Cited by 90
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatmentAmir Amiri, Anubhav Pratap‐Singh, Alireza Mousakhani Ganjeh et al.|Innovative Food Science & Emerging Technologies|2021Cited by 81
Electro-based technologies in food drying - A comprehensive reviewAlireza Mousakhani Ganjeh, Amin Mousavi Khaneghah, Amir Amiri et al.|LWT|2021Cited by 64