A. Sadat

Molecular spectroscopy to assess protein structures within cereal systems

I. Joye, M. Corradini, A. Sadat, 2019, Current Opinion in Food Science.

Detection of SARS-CoV-2 on surfaces in food retailers in Ontario

R. Hanner, S. Newmaster, L. Goodridge, 2021, Current Research in Food Science.

Impact of deamidation on the physicochemical properties and air-water interfacial behaviour of gliadin nanoparticles

I. Joye, A. Sadat, Maryam Moraveji, 2022, Frontiers in Soft Matter.

Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems

I. Joye, M. Corradini, A. Sadat, 2022, Current research in food science.

Solubility and structure of milk powders manufactured with the addition of disodium phosphate and tetrasodium pyrophosphate mixtures

H. Ezzatpanah, H. Bakhoda, A. Sadat, 2017 .

Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins

I. Joye, A. Sadat, 2020, Applied Sciences.

Rheological properties of instant milk‐based puddings prepared with emulsifying salt‐containing milk powders

H. Ezzatpanah, H. Bakhoda, A. Sadat, 2018 .