Alinejad, M. & Motamedzadegan, A. & Rezaei, M. & Regenstein, J.M. (2017)
The Impact of Drying Method on the Functional and Antioxidant Properties of Whitecheek Shark (Carcharhinus dussumieri) Protein Hydrolysates. Journal of Food Processing and Preservation, 41(1), Article e12972
DOI: 10.1111/jfpp.12972

Alinejad, M. & Motamedzadegan, A. & Rezaei, M. & Mac Regenstein, J. (2017)
Gelatin Films Containing Hydrolysates from Whitecheek Shark (Carcharhinus dussumieri) Meat. Journal of Aquatic Food Product Technology, 26(4), 420–430
DOI: 10.1080/10498850.2016.1201713

Tabarestani, H.S. & Sedaghat, N. & Jahanshahi, M. & Motamedzadegan, A. & Mohebbi, M. (2017)
Development of Optimized Edible Packaging Based on White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin Biopolymer: Mechanical, Water Vapor Permeability, and Structural Properties. Journal of Aquatic Food Product Technology, 26(10), 1244–1258
DOI: 10.1080/10498850.2015.1126664

Tabarestani, H.S. & Sedaghat, N. & Jahanshahi, M. & Motamedzadegan, A. & Mohebbi, M. (2016)
Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin. International Journal of Food Properties, 19(12), 2788–2804
DOI: 10.1080/10942912.2015.1050595