(2021) Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends in Food Science & Technology. pp. 688-710. ISSN 0924-2244

(2020) The effect of gelatin and thymol-loaded nanostructured lipid carrier on physicochemical, rheological, and sensory properties of sesame paste/date syrup blends as a snack bar. Journal of Texture Studies. pp. 501-510. ISSN 0022-4901

(2019) Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species. Food Science and Biotechnology. pp. 405-412. ISSN 1226-7708