S. Rahimi Yazdi

Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study.

M. Corredig, S. Rahimi Yazdi, 2012, Food chemistry.

Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels

M. Lucisano, M. Mohammadifar, A. H. Feyissa, 2019, Food Biophysics.

Short communication: separation and quantification of caseins and casein macropeptide using ion-exchange chromatography.

M. Corredig, S. Rahimi Yazdi, B. Holland, 2010, Journal of dairy science.

Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk

M. Corredig, S. Iametti, F. Bonomi, 2013, Journal of Dairy Research.