Curriculum Vitae


1)Personal Information:


Full Name: Zohreh Baratian Ghorghi
Academic Ranking:
Department:
Field of Studies (Major):
University (graduated from):
E-mail:


2) Research Projects


3) Publications


  1. Zohreh Baratian Ghorghi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Ali Faezian,Vasilissa Kutsenkova,Zhiming Gao,Katsuyoshi Nishinari,Nataliia Nepovinnykh , Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation , FOOD HYDROCOLLOIDS , 2023 ; (140) : 108599 -

  2. Zohreh Baratian Ghorghi,Ali Faezian,Samira Yeganehzad*,Mohammad Ali Hesarinejad , Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration , Research and Innovation in Food Science and Technology , 2022 ; 11 (1) : 43 - 54

  3. Samira Yeganehzad,Mostafa Mazaheri Tehrani,Zohreh Baratian Ghorghi , Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product , Research and Innovation in Food Science and Technology , 2015 ; 4 (2) : 173 - 182

  4. Samira Yeganehzad,Mostafa Mazaheri Tehrani,Mohabbat Mohebbi,Mohammadbagher Habibi Najafi,Zohreh Baratian Ghorghi , Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate , Journal of Agricultural Science and Technology (JAST) , 2013 ; (15) : 125 - 135


4) Conference Papers


  1. ,MS Utesheva,Nataliia Nepovinnykh*,Zohreh Baratian Ghorghi,Mohammad Ali Hesarinejad,Ali Faezian,Samira Yeganehzad , DEVELOPMENT OF SUGAR-FREE CHOCOLATE PRODUCT FORMULATION BASED ON AN EDIBLE HYBRID GEL , third National Scientific and practical Conference with International participation < , 2020 ; روسیه , saratove

  2. Samira Yeganehzad,Mostafa Mazaheri Tehrani,Zohreh Baratian Ghorghi , اثر جایگزینی پودر شیر با آرد کامل سویا و زمان ریفاینینگ بر ویژگی‌های حسی توصیفی شکلات مدل به روش تجزیه به مولفه‌های اصلی , ;

  3. Samira Yeganehzad,Mostafa Mazaheri Tehrani,Zohreh Baratian Ghorghi , اثر جایگزینی پودر شیر با آرد کامل سویا و زمان ریفاینینگ بر ویژگی‌های فیزیکوشیمیایی و رئولوژیکی شکلات مدل , ;


5) Thesis



6) Books



7) Inventions


  1. SEMI-FINISHED CONFECTIONERY PRODUCT BASED ON HYBRID GEL , R U 2753975 C 1 , 2021 , RUSSIAN FEDERATION


8) Teaching background



9) Workshops Presented