| Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique SH Peighambardoust, MR Dadpour, M Dokouhaki Journal of Cereal Science 51 (1), 21-27, 2010 | 69 | 2010 |
| Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review S Teimouri, S Kasapis, M Dokouhaki Trends in Food Science & Technology 122, 201-210, 2022 | 21 | 2022 |
| Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review M Dokouhaki, A Hung, S Kasapis, SL Gras Trends in Food Science & Technology 111, 378-387, 2021 | 17 | 2021 |
| Quantitative analysis of the phase volume of agarose-canola oil gels in comparison to blending law predictions using 3D imaging based on confocal laser scanning microscopy P Mhaske, L Condict, M Dokouhaki, L Katopo, S Kasapis Food Research International 125, 108529, 2019 | 16 | 2019 |
| The pH-dependent assembly of Chaplin E from Streptomyces coelicolor M Dokouhaki, A Hung, L Day, SL Gras Journal of Structural Biology 198 (2), 82-91, 2017 | 12 | 2017 |
| Phase volume quantification of agarose-ghee gels using 3D confocal laser scanning microscopy and blending law analysis: A comparison P Mhaske, L Condict, M Dokouhaki, A Farahnaky, S Kasapis LWT 129, 109567, 2020 | 11 | 2020 |
| Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions Z Najari, M Dokouhaki, P Juliano, B Adhikari Future Foods, 100299, 2024 | 7 | 2024 |
| Structure-Dependent Interfacial Properties of Chaplin F from Streptomyces coelicolor M Dokouhaki, EL Prime, A Hung, GG Qiao, L Day, SL Gras Biomolecules 7 (3), 68, 2017 | 5 | 2017 |
| Quantifying phase behaviour in model food composites using 3D confocal laser scanning microscopy P Mhaske, S Kasapis, A Farahnaky, M Dokouhaki Food Biophysics, 1-6, 2022 | 4 | 2022 |
| Structural-rheological characteristics of Chaplin E peptide at the air/water interface; a comparison with β-lactoglobulin and β-casein M Dokouhaki, EL Prime, GG Qiao, S Kasapis, L Day, SL Gras International journal of biological macromolecules 144, 742-750, 2020 | 4 | 2020 |
| pH-Induced interfacial properties of Chaplin E from Streptomyces coelicolor M Dokouhaki, A Hung, EL Prime, GG Qiao, L Day, SL Gras Colloids and Surfaces B: Biointerfaces 160, 589-597, 2017 | 4 | 2017 |
| Epifluorescence light microscopy as a promising technique for studying the microstructure of wheat dough SH Peighambardoust, MR Dadpour, M Dokouhaki Microscopy: Science, Technology, Applications and Education, 2088-2095, 2010 | 4 | 2010 |
| Multitechnique approaches for characterising phase behaviour in food biopolymer systems P Mhaske, A Farahnaky, M Dokouhaki, S Kasapis International Journal of Food Science & Technology, 2024 | | 2024 |
| Enhancing the techno‐ and bio‐functionality of wheat germ fermented by Lactobacillus plantarum R Aghagholizadeh, M Dokouhaki, L Condict, S Daneshgar, CS Brennan, ... International Journal of Food Science & Technology, 2024 | | 2024 |
| The assembly and function of the Chaplin peptides M Dokouhaki | | 2016 |
| Optimization of bread dough preparation and staining methods in epi-fluorescence light microscope (EFLM) observations M Dokouhaki, SH Peighambardoust, MR Dadpour IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 6 (2), 53-62, 2009 | | 2009 |
