Ali Ebrahimi Pure

University of Tehran - Department of Food Science & Technology

Karaj

Iran

Institute of Physical Chemistry, Polish Academy of Sciences

ul. Kasprzaka 44/52

Warsaw, Mazowieckie 01-224

Poland

  • University of Tehran - Department of Food Science & Technology

  • Institute of Physical Chemistry, Polish Academy of Sciences

SCHOLARLY PAPERS

3

DOWNLOADS

279

TOTAL CITATIONS

0

Ideas:
“  food protein structure, dysphagia, functional foods  ”

  • University of Tehran - Department of Food Science & Technology

  • Institute of Physical Chemistry, Polish Academy of Sciences

Scholarly Papers (3)

Actions:
Email selected abstracts
1.

Future Food: Unveiling Key Trends and Technological Innovations through a Conversation-based Survey with ChatGPT and DALL-E

Number of pages: 16 Posted: 25 Jul 2023
Ali Ebrahimi Pure
University of Tehran - Department of Food Science & Technology
Downloads 170 (378,536)

Abstract:

Loading...

Future of Food; Artificial Intelligence (AI); Sustainability; Food Industry

2.

Special Foods for Dysphagia: Designing and Industrialization Prospects

Number of pages: 17 Posted: 23 May 2023
Ali Ebrahimi Pure, Mohammad Saeid Yarmand and Mehdi Farhoodi
University of Tehran - Department of Food Science & Technology, University of Tehran - Department of Food Science & Technology and Shahid Beheshti University
Downloads 84 (642,705)

Abstract:

Loading...

dysphagia, elderlies, texture modified food, IDDSI, industrial food

3.

Protein Interactions in Pea Proteins Modified by Transglutaminase: A Combined In Silico and Experimental Approach

Number of pages: 16 Posted: 15 Oct 2024
Ali Ebrahimi Pure, Masoud Amiri, Mehdi Farhoodi and Mohammad Saeid Yarmand
University of Tehran - Department of Food Science & Technology, Cihan University-Erbil, Shahid Beheshti University and University of Tehran - Department of Food Science & Technology
Downloads 25 (1,092,643)

Abstract:

Loading...

pea protein, transglutaminase, protein docking, multi-protein docking, molecular dynamics