• Zamani, Z., & Razavi, S. M. (2021). Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum. Food Hydrocolloids, 112, 106304.https://doi.org/10.1016/j.foodhyd.2020.106304
  • Mirnezhad Anbarani, N., Razavi, S. M. A., & Taghizadeh, M. (2021). Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel. Food Hydrocolloids, 111.https://doi.org/10.1016/j.foodhyd.2020.106261
  • Poursani, P., Razavi, S. M., Mazaheri Tehrani, M., & Javidi, F. (2021). Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers. Journal of Food Processing and Preservation, 45(1), e15010. https://doi.org/10.1111/jfpp.15010
  • Moghadam, M. A., Mohammadi, R., Sadeghi, E., Mohammadifar, M. A., Nejatian, M., Fallah, M., & Rouhi, M.(2021). Preparation and characterization of poly (vinyl alcohol)/gum tragacanth/cellulose nanocomposite film. Journal of Applied Polymer Science, 50672. https://doi.org/10.1002/app.50672
  • Majzoobi, M., & Farahnaky, A. (2021). Granular cold-water swelling starch; properties, preparation and applications, a review. Food Hydrocolloids, 111, 106393. https://doi.org/10.1016/j.foodhyd.2020.106393
  • Taziki, S., Razavi, S. M. A., & Irani, M. (2021). Intrinsic Viscosity and Molecular Parameters of Wheat Starch-Cess Seed Gum-Sucrose Mixture. Biointerface Research in Applied Chemistry, 11.https://doi.org/10.33263/BRIAC114.1206812081
  • Mocanu, M., Rolin, C., Mohammadifar, M. A., Mohammadi, R., & Bahrami, R. (2021). The effect of sodium hexametaphosphate on the efficiency of pectin in stabilizing acidified milk drinks. Food Hydrocolloids, 118, 106767. https://doi.org/10.1016/j.foodhyd.2021.106767
  • Madsen, S. K., Thulesen, E. T., Mohammadifar, M. A., & Bang-Berthelsen, C. H. (2021). Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert. Foods, 10(12), 3010. https://doi.org/10.3390/foods10123010
  • Godarzi, H., Mohammadifar, M. A., Rad, A. H., Pirouzian, H. R., Ansari, F., & Pourjafar, H. (2021). Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions. Journal of Food Measurement and Characterization, 15(5), 4735-4746. https://doi.org/10.1007/s11694-021-01052-z
  • Majzoobi, M., & Farahnaky, A. (2021). Granular cold-water swelling starch; properties, preparation and applications, a review. Food Hydrocolloids, 111, 106393. https://doi.org/10.1016/j.foodhyd.2020.106393
  • Khoddami, A., Messina, V., Vadabalija Venkata, K., Farahnaky, A., Blanchard, C. L., & Roberts, T. H. (2021). Sorghum in foods: Functionality and potential in innovative products. Critical Reviews in Food Science and Nutrition, 1-17. https://doi.org/10.1080/10408398.2021.1960793
  • Heydari, A., Razavi, S. M. A., & Farahnaky, A. (2021). Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. Innovative Food Science & Emerging Technologies, 70, 102702. https://doi.org/10.1016/j.ifset.2021.102702
  • Heydari, A., Razavi, S. M. A., Hesarinejad, M. A., & Farahnaky, A. (2021). New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. Starch‐Stärke, 2000179. https://doi.org/10.1002/star.202000179
  • Mhaske, P., Wang, Z., Farahnaky, A., Kasapis, S., & Majzoobi, M. (2021). Green and clean modification of cassava starch–effects on composition, structure, properties and digestibility. Critical Reviews in Food Science and Nutrition, 1-27. https://doi.org/10.1080/10408398.2021.1919050
  • Mhaske, P., Farahnaky, A., & Kasapis, S. (2021). 3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis. Food Biophysics, 16(2), 153-160. https://doi.org/10.1007/s11483-020-09656-6
  • Shams-Abadi, S. T., & Razavi, S. M. A. (2021). Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture. International Journal of Biological Macromolecules, 181, 945-955. https://doi.org/10.1016/j.ijbiomac.2021.04.093
  • Heydari, A., & Razavi, S. M. A. (2021). Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2021.06.052
  • Poursani, P., Razavi, S. M., & Norouzi, A. (2021). Numerical investigation of a two-phase system on swallowing behavior in dysphagia: A case study on cress seed gum-xanthan gum thickened liquids. Food and Bioproducts Processing. https://doi.org/10.1016/j.fbp.2021.05.004
  • Ghobadi, M., Varidi, M. J., Koocheki, A., & Varidi, M. (2021). Effect of heat treatment on the structure and stability of Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum nanoparticles. International Journal of Biological Macromolecules, 182, 26-36. https://doi.org/10.1016/j.foodhyd.2020.106328
  • Hematian Sourki, A., Koocheki, A., & Elahi, M. (2021). Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions. Journal of Food Science and Technology, 1-11.  https://doi.org/10.1007/s13197-021-05189-z
  • Sadeghi, F., Koocheki, A., & Shahidi, F. (2021). Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatment. Food Hydrocolloids, 106902. https://doi.org/10.1016/j.foodhyd.2021.106902
  • Ghobadi, M., Koocheki, A., Varidi, M. J., & Varidi, M. (2021). Encapsulation of curcumin using grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles. Innovative Food Science & Emerging Technologies, 102728. https://doi.org/10.1016/j.ifset.2021.102728
  • Hematian Sourki, A., & Koocheki, A. (2021). Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models. Journal of Food Process Engineering, 44(12), e13896. https://doi.org/10.1111/jfpe.13896
  • Poursani, P., Razavi, S. M., Mazaheri Tehrani, M., & Javidi, F. (2021). Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers. Journal of Food Processing and Preservation, 45(1), e15010. https://doi.org/10.1111/jfpp.15010