Aziznia, S., A. Khosrowshahi, A. Madadlou and J. Rahimi, 2008. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: Chemical, physical and microstructural properties. J. Dairy Sci., 91: 2545-2552.
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Aziznia, S., A. Khosrowshahi, A. Madadlou, J. Rahimi and H. Abbasi, 2009. Texture of nonfat yoghurt as influenced by whey protein concentrate and gum tragacanth as fat replacers. Int. J. Dairy Technol., 62: 405-410.
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Emam-Djome, Z., M.E. Mousavi, A.V. Ghorbani and A. Madadlou, 2008. Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams. Int. J. Dairy Technol., 61: 183-191.
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Farmani, J., M. Hamedi, M. Safari and A. Madadlou, 2007. Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils. Food Chem., 102: 827-833.
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Khosrowshahi, A., A. Madadlou, M.E.Z. Mousavi and Z. Emam-Djomeh, 2006. Monitoring the chemical and textural changes during ripening of iranian white cheese made with different concentrations of starter. J. Dairy Sci., 89: 3318-3325.
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Madadlou, A., A. Khosroshahi and M.E. Mousavi, 2005. Rheology, microstructure, and functionality of low-fat iranian white cheese made with different concentrations of rennet. J. Dairy Sci., 88: 3052-3062.
PubMed  |  

Madadlou, A., A. Mousavi, S.M. Khosroshahi and Z.E. Djome, 2006. Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures. J. Dairy Sci., 89: 2359-2364.
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Madadlou, A., A.K. Shahi, M.E. Mousavi and J. Farmani, 2007. The influence of brine concentration on chemical composition and texture of Iranian white cheese. J. Food Eng., 81: 330-335.
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Madadlou, A., D. Iacopino, D. Sheehan, Z. Emam-Djomeh and M.E. Mousavi, 2010. Enhanced thermal and ultrasonic stability of a fungal protease encapsulated within biomimetically generated silicate nanospheres. Biochim. Biophys. Acta Gen. Subj., 1800: 459-465.
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Madadlou, A., M.E. Mousavi, A. Khosrowshahi asl, Z. Emam-Djome and M. Zargaran, 2007. Effect of cream homogenization on textural characteristics of low-fat Iranian white cheese. Int. Dairy J., 17: 547-554.
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Madadlou, A., M.E. Mousavi, Z. Emam-Djomeh, D. Sheehan and M. Ehsani, 2009. Alkaline pH does not disrupt re-assembled casein micelles. Food Chem., 116: 929-932.
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Madadlou, A., M.E. Mousavi, Z. Emam-Djomeh, M. Ehsani and D. Sheehan, 2009. Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130 kHz ultrasounds. J. Food Eng., 95: 505-509.
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Madadlou, A., M.E. Mousavi, Z. Emam-djomeh, M. Ehsani and D. Sheehan, 2009. Sonodisruption of re-assembled casein micelles at different pH values. Ultrasonics Sonochemistry, 16: 644-648.
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Madadlou, A., Z. Emam-Djomeh, M.E. Mousavi and M. Javanmard, 2010. A network-based fuzzy inference system for sonodisruption process of re-assembled casein micelles. J. Food Eng., 98: 224-229.
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Madadlou, A., Z. Emam-Djomeh, M.E. Mousavi, M. Ehsani, M. Javanmard and D. Sheehan, 2009. Response surface optimization of an artificial neural network for predicting the size of re-assembled casein micelles. Comput. Electron. Agric., 68: 216-221.
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Madadlou, A., Z. Emam-Djomeh, M.E. Mousavi, M. Mohamadifar and M. Ehsani, 2010. Acid-induced gelation behavior of sonicated casein solutions. Ultrasonics Sonochem., 17: 153-158.
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Rahimi, J., A. Khosrowshahi, A. Madadlou and S. Aziznia, 2007. Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. J. Dairy Sci., 90: 4058-4070.
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