Curriculum Vitae


1)Personal Information:


Full Name: Sara Naji tabasi
Academic Ranking: Associate Professor
Department: Department of Food Nanotechnology
Field of Studies (Major): Science and Food Industry - Food Industry Engineering
University (graduated from): Ferdowsi University of Mashhad
E-mail: s.najitabasi@rifst.ac.ir


2) Research Projects


  1. Purification of Kashk protein and determination of functional and physicomechanical properties of its powder , Principal researcher , 2023

  2. Formulation of barberry juice powder with high dissolution rate in water , Principal researcher , 2022

  3. Application of chitosan gel particles filled with Pickering emulsion stabilized by Baneh gum for delivery of curcumin , Principal researcher , 2023

  4. Formation of Instant Structured Systems to Suspend Flixweed Seeds in Drink , Principal researcher , 2023

  5. Evaluation of the Effect of strawberry extract containing Polyphenolic Compounds on the Physical and Rheological Properties of Ice Cream , Co-principal researcher , 2022

  6. Improving the textural and organoleptic properties of extruded rice using hydrogel structures , Principal researcher , 2022

  7. Extraction and purification of berberine from barberry waste and use in food model(Ice cream) , Co-principal researcher , 2023

  8. Ration Road Map in a 5-year Prospect , Co-principal researcher , 2021

  9. A study on the stabilization of pickering oil-in-water emulsion by phenolic compounds and water-insoluble fraction of Persian gum , Research Inspector , 2021

  10. Evaluation of the effect of adding pumpkin kernel on sensory properties, antioxidants and oxidative kinetic parameters of pistachio spread , Principal researcher , 2022

  11. Formulation of Functional Beverage based on Palm and Tahini , Principal researcher

  12. Study of the effect of probiotic on the health improvement of children with symptoms of attention deficit hyperactivity disorder (ADHD) , Research Inspector , 2022

  13. Production and Evaluation of Physic-mechanical Characteristics of Barberry- based Functional products: Powder, Tablet, Effervescent tablet , Principal researcher , 2020

  14. Designing a Rice Quality Assessment and Ranking Model Based on Tayyib Indices , Principal researcher

  15. The biological feasibility of gellan gum production by native bacterial strains and optimization study for production conditions. , Principal researcher , 2022

  16. Improvement of rheological, organoleptic and nutritional characteristics of Barbari bread based on whole flour (barley, wheat and sprouted wheat) under controlled fermentation conditions , Principal researcher , 2020

  17. the improvment of cheese efficiency through utilization of food hydrogels , Research Inspector , 2020

  18. Development of elastic gel systems of ricotta cheese along with hydrocolloids in the stuffed olive paste , Research Inspector , 2019

  19. The Production of Odorless Functional Beverage Containing Garlic Oil , Co-principal researcher , 2019

  20. Determining Quality Control Criteria in Tayyeb Bread Production Chain , Principal researcher , 2019

  21. use of the carboxymethyl cellulose fibers as the absorbent and color enhancer in the saffron candy , Research Inspector , 2021

  22. Optimization of bread baking substrate using cast iron substrate, ceramic, metal and clay coatings , Research Inspector , 2019

  23. Study of production dietary calorie macaroni using soluble and insoluble edible fibers , Principal researcher , 2018

  24. Study of Iranian Natural Gums and route planning adjustment , Principal researcher , 2019

  25. Studies for Food Brand Design of “Tayeb” (Case study: bread Tayeb) , Co-principal researcher , 2017

3) Publications


  1. Mojdeh Sarraf,Adel Beigbabaei*,Sara Naji tabasi* , Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study , Food science & nutrition , 2024 ; : -

  2. Mahsa Faridnia,Vahid Hakimzadeh*,Ali Mohammadi Sani,Sara Naji tabasi* , In vitro release modeling of beta-carotene from Bene oleosome and electrosprayed Quince seed hydrocolloids loaded with oleosomes containing beta-carotene , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 ; (264) : 130369 -

  3. Atena Modiri,Akram Arianfar*,Sara Naji tabasi,Vahid Hakimzadeh , Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi (Alyssum homolocarpum) seed gum complex particles:gastrointestinal digestion , JOURNAL OF MICROENCAPSULATION , 2024 ; 41 (2) : 79 - 93

  4. Sara Naji tabasi*,Monir-sadat Shakeri,Atena Modiri,Saeedeh hahbazizadeh , Application of Pistacia atlantica Pickering emulsion-filled chitosan gel for targeted delivery of curcumin , Food science & nutrition , 2024 ; : -

  5. Sara Naji tabasi*,Monir-sadat Shakeri,Atena Modiri,Saeedeh hahbazizadeh , Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions , Food Chemistry: X , 2024 ; : -

  6. Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil , Research and Innovation in Food Science and Technology , 2023 ; 12 (2) : 137 - 154

  7. Arash Dara,Javad Feizy*,Sara Naji tabasi*,Ebrahim Fooladi,Ali Rafe , Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization , Chemical and Biological Technologies in Agriculture , 2023 ; 10 : -

  8. Mojdeh Sarraf,Sara Naji tabasi*,Adel Beigbabaei,José E Moros,M. Carmen Sánchez,José M Franco,Adrián Tenorio-Alfonso , Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum , Food science & nutrition , 2023 ; : 1 - 13

  9. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Atena Modiri,Maryam Davtalab , The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics , Food science & nutrition , 2023 ; : -

  10. Bahareh Emadzadeh*,Sara Naji tabasi,Aram Bostan,Behrouz Ghorani , An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods , FOOD HYDROCOLLOIDS , 2023 ; 141 : 108725-1 - 108725-18

  11. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Atena Modiri , Investigating the fabrication and functional properties of new composite hydrogels containing gellan/ alginate/ xanthan gum , JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY , 2023 ; 105 : 637 - 649

  12. Davood Kalantari*,Sara Naji tabasi,Mohammad Kaveh*,Mohsen Azadbakht,Moein Majnooni,Yuness Khorshidi,Ali Asghari,Esmail Khalife , Drying kinetics and shrinkage rate of thin-sliced pears in different drying stages , JOURNAL OF FOOD PROCESS ENGINEERING , 2023 ; 46 (3) : 14264 -

  13. Atena Modiri,Akram Arianfar*,Sara Naji tabasi,Vahid Hakimzadeh , Production of reduced fat mayonnaise using nano emulsion stabilized with Pickering particles of casein-Qodumeh Shirazi seed gum complex , Iranian Food Science and Technology Research Journal , 2022 ; : -

  14. Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties , Iranian Food Science and Technology Research Journal , 2022 ; 18 (4) : 514 - 526

  15. Somayeh Shahbazi,zohreh Didar*,Mohsen Vazifedoost,Sara Naji tabasi , Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties , Quality Assurance and Safety of Crops & Foods , 2022 ; 14 (4) : 188 - 201

  16. Razieh Niazmand*,Sara Naji tabasi,Atena Modiri , Quality characteristics of reduced-calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2022 ; : e17270 -

  17. Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi,Amir Pourfarzad , Curcumin loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread , Research and Innovation in Food Science and Technology , 2022 ; : -

  18. Reza Jaberi, ,Sara Naji tabasi*,Amir Hossein Elhamirad,Masoud Shafafi , Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding , Iranian Food Science and Technology Research Journal , 2022 ; 18 (1) : 40 - 50

  19. Bita Mohammadalami,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology , Research and Innovation in Food Science and Technology , 2022 ; 11 (2) : 123 - 140

  20. Shiva Shahabi Mohammadabadi,Mohammad Goli*,Sara Naji tabasi , Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect , Foods (Basel, Switzerland) , 2022 ; 11 (20) : 1 - 22

  21. Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi , Entrapment of curcumin in isolated soy protein‑alginate nanogels: antioxidant stability and in vitro gastrointestinal digestion , Journal of Food Measurement and Characterization , 2022 ; (16) : 4754 - 4770

  22. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Toktam Hejrani,Hossein Zamani,Marzieh Hosseininezhad , Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum , Innovation in food science and technology , 2022 ; : -

  23. Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi , Development of soy protein/sodium alginate nanogel‑based cress seed gum hydrogel for oral delivery of curcumin , chemical and biological technologies in agriculture , 2022 ; 9 (1) : -

  24. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Marzieh Hosseininezhad , Improving the quality of traditional Iranian bread by using sourdough and optimizing the fermentation conditions , SN Applied Sciences , 2022 ; 4 (5) : -

  25. Elham Sheikhzadeh,Sara Naji tabasi,Asma Verdian*, , Equipment-free and visual detection of Pb2+ ion based on curcumin-modified bacterial cellulose nanofiber , Journal of the Iranian Chemical Society , 2022 ; 19 (1) : 283 - 290

  26. Sara Naji tabasi*,Mostafa Shahidi Noghabi,Maryam Davtalab , Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough , Food Science and Technology International , 2021 ; : -

  27. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Study on the Effect of Enzymatic Purification on Rheological Properties of Balangu Seed (Lallemantia royleana) Gum , Innovation in food science and technology , 2021 ; 13 (2) : 99 - 117

  28. Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi,Amir Pourfarzad , Development of Cress Seed Gum Hydrogel and Investigation of its Potential Application in the Delivery of Curcumin , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2021 ; 101 (15) : 6505 - 6513

  29. Majid Pilevaran,Hamid Tavakolipour,Sara Naji tabasi*,Amir Hossein Elhamirad , Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel , JOURNAL OF FOOD PROCESS ENGINEERING , 2021 ; 44 (8) : e13751 -

  30. Mojdeh Sarraf,Sara Naji tabasi*,Adel Beigbabaei , Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum , Food science & nutrition , 2021 ; 9 (12) : 6728 - 6736

  31. Mohammad Mollaveisi,Mostafa Shahidi Noghabi*,Sara Naji tabasi , Controlled release and improved stability of vitamin D3 within nanoliposomes stabilized by palmitic acid , JOURNAL OF FOOD SAFETY , 2021 ; 41 (5) : e12924 -

  32. Sara Naji tabasi*,Razieh Niazmand,Atena Modiri , Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta , JOURNAL OF FOOD SCIENCE , 2021 ; 86 (6) : 2288 - 2299

  33. Bahareh Emadzadeh*,Behrouz Ghorani,Sara Naji tabasi,Esmaeel Charpashlo,Mohammad Mollaveisi , Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage , Food bioscience , 2021 ; 42 : 101029-1 - 101029-10

  34. Sara Naji tabasi*,Bahareh Emadzadeh,Mostafa Shahidi Noghabi,Mohammadreza Abbaspour,Ehsan Akbari , Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp , Journal of Food Measurement and Characterization , 2021 ; 15 (3) : 2469 - 2480

  35. Sara Naji tabasi*,Bahareh Emadzadeh,Mostafa Shahidi Noghabi,Mohammadreza Abbaspour,Ehsan Akbari , Physico‑chemical and antioxidant properties of barberry juice powder and its effervescent tablets , Chemical and Biological Technologies in Agriculture , 2021 ; 8 (23) : 1 - 11

  36. Atefeh Farahmand,Sara Naji tabasi*,Saeedeh hahbazizadeh , Influence of selected salts and sugars on the rheological behavior of quince seed mucilage , Journal of Agricultural Science and Technology , 2021 ; 23 (2) : 333 - 347

  37. Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt , Journal of Food Measurement and Characterization , 2021 ; 15 (2) : 1270 - 1280

  38. Sima Naji-Tabasi,الهام مهدیان*,Akram Arianfar,Sara Naji tabasi , Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2021 ; 42 : 633 - 640

  39. Majid Pilevaran,Hamid Tavakolipour,Sara Naji tabasi*,Amir Hossein Elhamirad , Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH , JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY , 2021 ; 98 (1) : 76 - 83

  40. Mojdeh Sarraf,Adel Beigbabaei,Sara Naji tabasi* , Optimizing extraction of berberine and antioxidant compounds from barberry by maceration and pulsed electric field-assisted methods , Journal of Berry Research , 2021 ; 11 (1) : 133 - 149

  41. Sima Naji-Tabasi,الهام مهدیان,Akram Arianfar,Sara Naji tabasi* , Preparation of cold gel emulsion system using isolated soy protein-Basil seed gum complex as a fat replacement in cream , Iranian Food Science and Technology Research Journal , 2021 ; 17 (2) : 365 - 378

  42. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties , Journal of Food Processing and Preservation , 2020 ; 12 (1) : 95 - 112

  43. Mojdeh Sarraf,Adel Beigbabaei*,Sara Naji tabasi , Application of QuEChERS method for extraction of functional compounds , SN Applied Sciences , 2020 ; 2 (11) : 1 - 6

  44. Sara Naji tabasi*,Asma Verdian,Hossein Zamani,Laya Asghari,Shafagh Shirzaee , Study of quality characteristics, microbial contamination, heavy metals, and toxins in different types of internal and imported rice , Journal of Food Hygiene , 2020 ; 10 : 85 - 100

  45. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Physicochemical properties and surface activity characterization of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum , Journal of Food Measurement and Characterization , 2020 ; 14 (6) : 3625 - 3632

  46. Mohammad Mollaveisi,Mostafa Shahidi Noghabi*,Sara Naji tabasi , Vitamin D3-loaded nanophytosomes for enrichment purposes: Formulation, structure optimization, and controlled release , JOURNAL OF FOOD PROCESS ENGINEERING , 2020 ; 12 (43) : 1 - 13

  47. Sima Naji-Tabasi,الهام مهدیان*,Akram Arianfar,Sara Naji tabasi , Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream , Research and Innovation in Food Science and Technology , 2020 ; 9 (3) : 269 - 282

  48. Reza Jaberi, ,Sara Naji tabasi*,Amir Hossein Elhamirad,Masoud Shafafi , Rheological and structural properties of oleogel based on soluble complex of egg white protein and xanthan gum , JOURNAL OF TEXTURE STUDIES , 2020 ; 51 (6) : 925 - 936

  49. Sara Naji tabasi*,Ehsan Akbari,Atena Modiri , The Effect of Temperature on Drying Kinetics and Beta-Carotene Content of Carrot Pomace Using Convective Hot Air Dryer , Innovation in food science and technology , 2020 ; 12 (4) : 99 - 109

  50. Reza Farahmandfar*,Sara Naji tabasi* , Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 149 : 101 - 107

  51. Hossein Zamani,Sara Naji tabasi*,حسین افخمی روحانی, ,Mostafa Shahidi Noghabi , Conceptual Explanation of the Food Production Cycle Based on Tayyib Food Indices in the Holy Quran , Research on Religion & Health , 2020 ; 6 (2) : 165 - 179

  52. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties , Food Science and Technology , 2019 ; 16 (95) : 37 - 51

  53. ,Marzieh Hosseininezhad*,Sara Naji tabasi,Hossein Zamani , Evaluation of Bacterial Flora and Biochemical Changes during Spontaneous Wheat Bran Fermentation , Applied microbiology in food industry , 2019 ; 5 (2) : 70 - 81

  54. Mojdeh Sarraf,Adel Beigbabaei,Sara Naji tabasi* , Investigating functional properties of barberry species: an overview , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2019 ; 99 (12) : 5255 - 5269

  55. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Investigating functional characteristics of water-soluble polysaccharide isolated from balangu seed (lallemantia royleana) gum , Food science and technology , 2019 ; 13 (2) : 97 - 102

  56. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Antioxidant and antimicrobial activities of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum , Journal of analytical science and technology , 2019 ; 10 (1) : 1 - 11

  57. Razieh Niazmand*,Sara Naji tabasi,Atena Modiri,Moslem Jahani , Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum , Research and Innovation in Food Science and Technology , 2019 ; 8 (1) : 91 - 110

  58. Marieh Mardani,Samira Yeganehzad*,Nataliia Ptichkina,Yury Kodatsky,Oksana Kliukina,Nataliia Nepovinnykh,Sara Naji tabasi , Study on foaming, rheological and thermal properties of gelatin-free marshmallow , FOOD HYDROCOLLOIDS , 2019 ; 93 : 335 - 341

  59. Mostafa Shahidi Noghabi,Sara Naji tabasi*,Mojdeh Sarraf , Effect of emulsifier on rheological, textural and microstructure properties of walnut butter , Journal of Food Measurement and Characterization , 2019 ; 13 (1) : 785 - 792

  60. Mehrdad zeynali,Sara Naji tabasi*,Reza Farahmandfar* , Investigation of basil (Ocimum bacilicum L.) seed gum properties as cryoprotectant for Frozen Foods , FOOD HYDROCOLLOIDS , 2019 ; 90 : 305 - 312

  61. Sara Naji tabasi*,Bahareh Emadzadeh,Rasoul Kadkhodaee , Effects of pectin and xanthan gum on induced flocculation phenomenon in an acidic model emulsion system , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2019 ; 40 (2) : 256 - 263

  62. Sara Naji tabasi*,Hossein Zamani,Javad Feizy , Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods , Religion and Health , 2018 ; 6 (1) : 62 - 68

  63. Sara Naji tabasi,Seyed Mohammad Ali Razavi* , Functional properties and applications of basil seed gum: An overview , FOOD HYDROCOLLOIDS , 2017 ; 73 (73) : 313 - 325

  64. Sara Naji tabasi,Seyed Mohammad Ali Razavi*,Hossein Mehditabar , Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione , CARBOHYDRATE POLYMERS , 2017 ; 157 : 1703 - 1713


4) Conference Papers


  1. Asma Verdian*,Sara Naji tabasi , Comparative study of laws, standards and quality control systems related to rice , International conference on Tayyeb food , 2022 ; Iran , Mashhad

  2. Mohammad Ali Hesarinejad*,Sara Naji tabasi,Hossein Zamani , Investigating of the indicators of Tayyeb concept as a top food brand , Tayyab international food conference , 2022 ; Iran , mashhad

  3. Sara Naji tabasi,Asma Verdian,Hossein Zamani,mojtaba jokar*,seyde Maryam kharazi , Monitoring the production of Tayyeb rice, from the farm to consumption , Tayyab international food conference , 2022 ; Iran , mashhad

  4. Sara Naji tabasi*,Hossein Zamani, , بررسی بازار جهانی نان ارگانیک , THE INTERNATIONAL CONFERENCE ON AGRICULTURAL SCIENCE MEDICINAL PLANTS AND TRADITIONAL MEDICINE , 2018 ; Iran , MASHHAD

  5. Mojdeh Sarraf,Adel Beigbabaei*,Sara Naji tabasi , Investigation of Functional Properties in Leaf and Stem of Barberry Species: An Overview , , 2018 ; Iran , مشهد

  6. Sara Naji tabasi*,Hossein Zamani , demand and supply of bread and its waste in Iran , , 2018 ; Iran , مشهد

  7. Sara Naji tabasi* , influence of hydrocolloids in quality improvement of bakery , International Conference on Promotion of Scientific & Regional Cooperation on Food and Agricultural Sciences , 2018 ; Iran , Mashhad

  8. Mohammad Mollaveisi,Mostafa Shahidi Noghabi*,Sara Naji tabasi , Application of Phytosome in Food industry , , 2018 ; Iran , مشهد

  9. Sara Naji tabasi*,Hossein Zamani , Illustration of Tayyeb Food Indicators as Superior Standard In Comparison With Halal foods , INTERNATION HALAL CONFERENCE , 2017 ; Iran , MASHHAD

  10. Sara Naji tabasi*,Monir-sadat Shakeri , Application of natural hydrocolloids as gelatin replacement in pharmaceutical and food products , INTERNATIONAL HALAL CONFERENCE , 2017 ; Iran , MASHHAD

  11. Sara Naji tabasi*,Mohabbat Mohebbi,Bijan Nekouei-Malaekeh,Seyed Mohammad Ali Razavi , Investigation of basil seed gum nanoparticles as a carrier for small peptides , INTERNATIONAL FOOD SCIENCE AND TECHNOLOGY CONGRESS , 2016 ; Iran , MASHHAD

  12. Bahareh Emadzadeh*,Rasoul Kadkhodaee,Sara Naji tabasi , Flocculation As The Critical Parameter In The Stabilization Of Egg- Free Mayonnaise , 14th International Nutrition and Diagnostics Conference , 2014 ; جمهوری چک , prague


5) Thesis


  1. The Effect of Growth Medium Ingredients on Antimicrobial Activity of Lactic Acid Bacteria Isolated from Wheat Bran and Effect of Strains with Highest Antimicrobial Activity on Bread Shelf Life , Supervisor

  2. Use of Pickering nanoemulsion stabilized by casein-Qodume Shirazi seed gum complex particles to produce low fat mayonnaise , Supervisor

  3. Application of oleogel system through an emulsion-templated approach for the targeted delivery of the berberine extracted from barberry using maceration and QuEChERS methods under pulsed electric field , Supervisor

  4. Investigation of the effect of adding free and microencapsulated extract of white tea (Camellia sinensis ) and jujube (Ziziphus jujuba ) on physicochemical and sensory properties of dark chocolate , Co-Supervisor

  5. Application of Nanogel-Based Hydrogel Composite as Curcumine Targeted Delivery and Evaluating Its Effect on Quality and Shelflife of Barbari Bread , Supervisor

  6. The effect of Lipidium Perfoliatum seed gum on functional properties of corn starch during freezing and thawing , Co-Supervisor , 2022

  7. - , Supervisor , 2021

  8. Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological, microbial and microstruture characteristics of enriched yogurt , Co-Supervisor , 2020

  9. Evaluation of properties of produced oleogel through foam-templated approach using white egg protein and xantan complex and its application in reduced fat muffin cake , Supervisor

  10. Application of Pickering Emulsion Gel and Oleogel Produced with Soy Protein Isolate and Basil Seed Gum as Fat Replacer in Cream , Co-Supervisor

  11. Separation of Balangu seed hydrocolloid fractions and investigation their functional and functional characteristics , Co-Supervisor

  12. Optimization of cake production by replacing quinoa flour using response surface method , Co-Supervisor , 2018

  13. Optimization of biscuit production by replacing quinoa flour using response surface method , Co-Supervisor , 2018

  14. Production of low-fat ice cream using structured oil system , Co-Supervisor , 2018

  15. Improvement in rheological and functional properties of wheat starch using basil seed gum , Co-Supervisor , 2018

  16. Effect of Persian Gum on Functional, Thermal and Textural Properties of Wheat Starch Paste and Gel , Co-Supervisor , 2018

  17. Effect of Freezing on Functional Properties of Basil Seed Gum , Co-Supervisor

  18. The effect of Solvent system type in Optimization of Eggplant Peel Anthocyanin Extraction Quanity and Quality Parameters by RSM , Co-Supervisor


6) Books


  1. Advances in Food Rheology and Its Applications Development in Food Rheology: CHAPTER 15- Rheology and texture of basil seed gum: A new hydrocolloid source , 2023

  2. Novel Hydrocolloids for Future Progress in Nanotechnology (In book: Emerging Natural Hydrocolloids: Rheology and Functions) , 2018

  3. Nanotechnology Applications in the Food Industry


7) Inventions


  1. Protein powder production for athletes from Kashk , 110694 , 2024 , ایران

  2. Production of low fat mayonnaise using Pickering emulsion stabilized with casein-Alyssum homolocarpum seed gum particles , 109050 , 2023 , ایران

  3. پودر نوشیدنی فوری حاوی دانه های معلق خاکشیر , 108650 , 2023 , Iran

  4. 9. Production of extruded rice enriched with beta-carotene using Pickering emulsion-filled gel. , 106168 , 2022 , Iran

  5. Functional beverage based on milk and tahini containing suspended pieces of date , 103385 , 2021 , Iran

  6. Sphingomonas sp. strain SM2 16S ribosomal RNA gene, partial sequence , GenBank: MT279678.1 , 2020 , United States

  7. اسپاگتی (ماکارونی) کم کالری بر پایه سبوس , 95624 , 2018 , Iran

  8. Basket for carrying bread , 95427 , 2018 , Iran

  9. Cooling device for all kinds of machine and industrial breads , 95377 , 2018 , Iran

  10. تولید سس مایونز فاقد تخم مرغ , 92943

  11. نانوانکپسولاسیون و رهایش هدفمند گلوتاتیون با استفاه از صمغ دانه ریحان , 90455

  12. تولید استابیلایزر و امولسیفایر طبیعی از فراکسیون های صمغ دانه ریحان , 90412


8) Teaching background


  1. Advanced Food Rheolgy , 1402 , Course 1

  2. Interactions in Food , 1401 , Course 2

  3. رئولوژی مواد غذایی پیشرفته , 1401 , Course 1

  4. رئولوژی مواد غذایی پیشرفته , 1400 , Course 1

  5. رئولوژی مواد غذایی پیشرفته , 1399 , Course 1

  6. برهمکنش ها در مواد غذایی , 1398 , Course 2

  7. رئولوژی مواد غذایی پیشرفته , 1398 , Course 1

  8. رئولوژی مواد غذایی پیشرفته , 1397 , Course 1

  9. برهم کنش ها در مواد غذایی , 1397 , Course 1

  10. Delivery systems , 1396 , Course 1

  11. برهم کنش ها در مواد غذایی , 1396 , Course 2


9) Workshops Presented