Center of Excellence in Native Natural Hydrocolloids of Iran (CENNHI)
- Amini, A. M., & Razavi, S. M. A. (2020). Physicochemical characterisation of Salvia macrosiphon gum based edible films incorporated with various fatty acids. International Journal of Biological Macromolecules, 162, 1494-1499. https://doi.org/10.1016/j.ijbiomac.2020.08.034
- Heydari, A., & Razavi, S. M. A. (2020). Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels. Journal of Food Measurement and Characterization, 14(6), 3345-3360. https://doi.org/10.1007/s11694-020-00581-3
- Behrouzain, F., & Razavi, S. M. (2020). Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio. Food Hydrocolloids, 102, 105608. https://doi.org/10.1007/s11694-020-00581-3
- Behrouzain, F., Razavi, S. M., & Joyner, H. (2020). Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio. Carbohydrate polymers, 232, 115775. https://doi.org/10.1016/j.carbpol.2019.115775
- Ghobadi, M., Koocheki, A., Varidi, M. J., & Varidi, M. (2020). Fabrication and characterization of Grass pea (Lathyrus sativus) protein isolate-Alyssum homolocarpum seed gum complex coacervate. Polymer Testing, 89, 106636.https://doi.org/10.1016/j.polymertesting.2020.106636
- Casanova, F., Mohammadifar, M. A., Jahromi, M., Petersen, H. O., Sloth, J. J., Eybye, K. L., ... & Jessen, F. (2020). Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin. International journal of biological macromolecules, 156, 918-927.https://doi.org/10.1016/j.ijbiomac.2020.04.047
- Hedayati, S., Shahidi, F., Koocheki, A., Farahnaky, A., & Majzoobi, M. (2020). Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions. Food Hydrocolloids, 102, 105620.https://doi.org/10.1016/j.foodhyd.2019.105620
- Gao, X., Tong, J., Guo, L., Yu, L., Li, S., Yang, B., ... & Cao, X. (2020). Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.). Food Hydrocolloids, 106, 105885.https://doi.org/10.1016/j.foodhyd.2020.105885
- SHedayati, S., Shahidi, F., Majzoobi, M., Koocheki, A., & Farahnaky, A. (2020). Structural, rheological, pasting and textural properties of granular cold water swelling maize starch: Effect of NaCl and CaCl2. Carbohydrate polymers, 242, 116406. https://doi.org/10.1016/j.carbpol.2020.116406
- Mansoori, N., Majzoobi, M., Gavahian, M., Badii, F., & Farahnaky, A. (2020). Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling. Foods, 9(1), 50. https://doi.org/10.3390/foods9010050
- Wang, X., Majzoobi, M., & Farahnaky, A. (2020). Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review. Ultrasonics sonochemistry, 65, 105057.https://doi.org/10.1016/j.ultsonch.2020.105057
- Mhaske, P., Farahnaky, A., & Kasapis, S. (2020). 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, 1-8. https://doi.org/10.1007/s11483-020-09656-6
- Mhaske, P., Condict, L., Dokouhaki, M., Farahnaky, A., & Kasapis, S. (2020). Phase volume quantification of agarose-ghee gels using 3D confocal laser scanning microscopy and blending law analysis: A comparison. LWT, 129, 109567. https://doi.org/10.1016/j.lwt.2020.109567
- Nasiri, L., Gavahian, M., Majzoobi, M., & Farahnaky, A. (2020). Rheological Behavior of Glycyrrhiza glabra (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal. Foods, 9(12), 1872. https://doi.org/10.3390/foods9121872
- Ahmadi, P., Jahanban-Esfahlan, A., Ahmadi, A., Tabibiazar, M., & Mohammadifar, M. (2020). Development of Ethyl Cellulose-based Formulations: A Perspective on the Novel Technical Methods. Food Reviews International, 1-48. https://doi.org/10.1080/87559129.2020.1741007
- Jahromi, M., Niakousari, M., Golmakani, M. T., & Mohammadifar, M. A. (2020). Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin. International Journal of Biological Macromolecules, 165, 1949-1959. https://doi.org/10.1016/j.ijbiomac.2020.10.057
- Nejatian, M., Abbasi, S., & Azarikia, F. (2020). Gum Tragacanth: Structure, characteristics and applications in foods. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2020.05.214
- Razavi, S. M., & Alghooneh, A. (2020). Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend. International journal of biological macromolecules, 151, 1139-1153. https://doi.org/10.1016/j.ijbiomac.2019.10.158