"Bezos Centre for Sustainable Protein"

Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654, Banergee, Bandita, Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) Large Amplitude Oscillatory Shear (LAOS) for protein-pectin crosslinking. In: UK Fluids Conference 2025, 2nd - 4th September, 2025, School of Engineering, University of Liverpool.

Bezos Centre for Sustainable Protein

Maklad, O. ORCID: https://orcid.org/0000-0001-6893-2654, Banergee, B., Baeghbali, V. ORCID: https://orcid.org/0000-0001-5054-6747 and Acharya, P. ORCID: https://orcid.org/0000-0003-2521-9968 (2025) Probing nonlinear rheological behavior of protein–pectin crosslinked networks via Large Amplitude Oscillatory Shear (LAOS). In: Proceedings of the 1st International Online Conference on Gels, 3rd –5th December 2025. MDPI, Basel, Switzerland. (doi:https://sciforum.net/paper/view/27357)

Bezos Centre for Sustainable Protein (BCSP/IC/001)

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

Shiraz University of Medical Sciences (project no. 95-01-106-12747)

Hemmati, Fatemeh, Abbasi, Azam, Bedeltavana, Alireza, Akbari, Mehdi, Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747 and Mazloomi, Seyed Mohammad (2022) Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium. Journal of Food Science and Technology (JFST), 59. pp. 3754-3764. ISSN 0022-1155 (Print), 0975-8402 (Online) (doi:10.1007/s13197-022-05356-w)

UK Research and Innovation

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

Vice Chancellor for Research and Technology, Shiraz University of Medical Sciences, grant number 23889

Hedayati, Sara, Ansarifar, Elham, Tarahi, Mohammad, Tahsiri, Zahra, Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747 and Niakousari, Mehrdad (2023) Influence of Persian gum and almond gum on the physicochemical properties of wheat starch. Gels, 9 (6):460. pp. 1-10. ISSN 2310-2861 (Online) (doi:10.3390/gels9060460)