"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.

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)

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)