1. Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels;Alavi;Food Hydrocolloids,2018
2. Chapter 36 - nutraceutical properties of camel milk, nutrients in dairy and their implications on health and disease;Alavi,2017
3. Heat-induced denaturation, aggregation and gelation of whey proteins;Brodkorb,2016
4. Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins;Çakır-Fuller;Food Hydrocolloids,2015
5. Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions;Chevallier;Food Hydrocolloids,2016