Curriculum Vitae


1)Personal Information:


Full Name: Rasoul Kadkhodaee
Academic Ranking: Professor
Department: Department of Food Nanotechnology
Field of Studies (Major): food industry engineering
University (graduated from): University of Leeds, England
E-mail: r.kadkhodaee@rifst.ac.ir


2) Research Projects


  1. Improving the textural and organoleptic properties of extruded rice using hydrogel structures , Research Inspector , 2022

  2. Investigating the effect of Pickering emulsion and plant gums on physical and rheological properties of pizza cheese , Principal researcher

  3. A study on the stabilization of pickering oil-in-water emulsion by phenolic compounds and water-insoluble fraction of Persian gum , Principal researcher , 2021

  4. Development of Reduced Calorie Dessert with Improved Quality Attribute Using Hydrogels , Principal researcher , 2021

  5. Production of gel- emulsion stabilized using Persian gum and its application in low-fat desserts , Principal researcher

  6. Developing a novel pH-responsive electrospun nanosensor for monitoring the fish spoilage , Co-principal researcher

  7. Sustained release of caffeine by microencapsulation in hydrogels using electrohydrodynamic atomization- , Principal researcher

  8. - , Principal researcher

  9. Encapsulation of Probiotic Bacteria (Lactobacillus acidophilus & Bifidobacterium bifidum) in Polymer Hydrocolloid/Protein Networks by Electrospinning , Co-principal researcher

  10. - , Principal researcher

  11. Preparation of powder of Saffron Bioactive Compounds , Principal researcher

  12. Preparation of odor absorbent nanofilters by incorporating cyclodextrin into electrospun cellulose acetate webs , Principal researcher

  13. The preparation of garlic oil-Monascus purpureus pigment nano-carrier for induced apoptosis , Co-principal researcher

  14. - , Principal researcher

  15. Stabilization of egg- free mayonnaise , Principal researcher

  16. - , Co-principal researcher

  17. The study of requisition and concept designing of research pilot of all kinds of electrolyte and non-electrolyte drinking powders , Principal researcher

  18. - , Principal researcher

  19. Laboratory and pilot scale extraction of sugar from sugar beet and cane using high electric field pulses , Research Inspector

  20. - , Research Inspector

  21. - , Principal researcher

  22. Extraction and encapsulation of capsicum oleoresin. , Principal researcher

  23. - , Research Inspector

  24. - , Principal researcher

  25. - , Principal researcher

  26. - , Research Inspector

  27. - , Research Inspector

  28. - , Principal researcher

3) Publications


  1. Fatemeh Abbaszadeh, *,Rasoul Kadkhodaee,یحیی مقصودلو,Alireza Sadeghi Mahoonak , Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evaluation of its quality indicators , Food Research , 2023 ; : -

  2. Fatemeh Abbaszadeh, *,Rasoul Kadkhodaee,Alireza Sadeghi Mahoonak,یحیی مقصودلو , Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2023 ; 2023 : -

  3. Hoda Khalesi,Yiguo Zhao,Cuixia Sun,Wei Lu,Yiping Cao,Yin Zhang,Rasoul Kadkhodaee,Yapeng Fang* , Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties , FOOD HYDROCOLLOIDS , 2023 ; (148) : -

  4. مریم محمدی زاده,Aram Bostan*,Rasoul Kadkhodaee , Evaluating the production process of solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre- and final emulsion , Food Science and Technology , 2022 ; 19 (120) : 171 - 181

  5. azadeh Sayadi,Aram Bostan*,Rasoul Kadkhodaee , Encapsulation of alpha tocopherol by emulsion hydrogel particles, made of whey protein isolate & iota-carrageenan by emulsion templating method , Research and Innovation in Food Science and Technology , 2022 ; : -

  6. مریم محمدی زاده,Aram Bostan*,Rasoul Kadkhodaee , Preparation and Characterization of α-Tocopherol-Loaded Nano-Lipid Carriers: Effect of Lipid Type and Carrier Oil Content , IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION , 2021 ; 40 (3) : 715 - 724

  7. Mohammad Sohrabi Balsini,محمدرضا عدالتیان*,Rasoul Kadkhodaee,Mohammadbagher Habibi Najafi,Masoud Yavarmanesh , Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex , LWT-FOOD SCIENCE AND TECHNOLOGY , 2021 ; 142 : 110994 -

  8. Farzad Sadeghi,Rasoul Kadkhodaee*,Bahareh Emadzadeh,Katsuyoshi Nishinari , Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures , FOOD HYDROCOLLOIDS , 2021 ; 113 : 1-106455 - 10-106455

  9. Masoud Najaf Najafi*, ,Ali Mohammadi Sani,Rasoul Kadkhodaee , Encapsulation of saffron extract in double emulsion system and stability evaluation of its active constituents using principal component analysis method during storage period , Research and Innovation in Food Science and Technology , 2020 ; 9 (2) : 127 - 142

  10. Davood Zaeim*,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee,Weilin Liu,Hans Tromp , Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation , Food Structure , 2020 ; 25 : 100147-1 - 100147-9

  11. نسیم رئوفی,Rasoul Kadkhodaee*,Masoud Najaf Najafi , Effect of thermal treatment of whey protein isolate on the characteristics of tragacanth gum-whey protein isolate complexes , Journal of Food Processing and Preservation , 2020 ; 11 (2) : 133 - 148

  12. نسیم رئوفی,Rasoul Kadkhodaee*,Yapeng Fang,Glyn Owen Phillips , pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture , ULTRASONICS SONOCHEMISTRY , 2020 ; 68 : 105190-1 - 105190-9

  13. ,Rasoul Kadkhodaee*,Mohammad Naghi Eshtiaghi , Gum tragacanth-polyvinyl alcohol aerogel for oral delivery of silymarin , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 157 : 151 - 157

  14. Mohammad Aami Azghadi,Hassan Kermanshahi*,Abolghasem Golian,Rasoul Kadkhodaee,Ali Reza Vakili , Effect of Encapsulated Choline Chloride on Performance, Carcass Characteristics and Some Blood Parameters in Broiler Chicks , Poultry Science Journal , 2020 ; 8 (1) : 51 - 58

  15. Zahra Aghaei,Behrouz Ghorani*,Bahareh Emadzadeh,Rasoul Kadkhodaee,Nick Tucker , Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness , FOOD CONTROL , 2020 ; 111 : 1-107065 - 10-107065

  16. ,Rasoul Kadkhodaee* , Gum tragacanth gel: formation and applications , Food Science and Technology , 2019 ; 15 (85) : 379 - 391

  17. نسیم رئوفی,Rasoul Kadkhodaee*,Yapeng Fang,Glyn Owen Phillips , Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties , ULTRASONICS SONOCHEMISTRY , 2019 ; 52 : 311 - 317

  18. Mohammad Aami Azghadi,Hassan Kermanshahi*,Abolghasem Golian,Rasoul Kadkhodaee,Ali Reza Vakili , Method of production and assessment of an encapsulated choline chloride and its effects on growth performance and serum lipid indices in broilers , Poultry Science Journal , 2019 ; 7 (1) : 77 - 86

  19. Davood Zaeim*,Mahboobe Sarabi-Jamab,Behrouz Ghorani,Rasoul Kadkhodaee , Double layer co-encapsulation of probiotics and prebiotics by electrohydrodynamic atomization , LWT-FOOD SCIENCE AND TECHNOLOGY , 2019 ; 110 : 102 - 109

  20. Hoda Khalesi,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang* , Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2019 ; 125 : 17 - 26

  21. Ali Alehosseini,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee , Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme , LWT-FOOD SCIENCE AND TECHNOLOGY , 2019 ; 102 : 150 - 158

  22. Behrouz Ghorani*,Rasoul Kadkhodaee,Ghadir Rajabzadeh,Nick Tucker , Assembly of odour adsorbent nanofilters by incorporating cyclodextrin molecules into electrospun cellulose acetate webs , REACTIVE & FUNCTIONAL POLYMERS , 2019 ; 134 : 121 - 132

  23. 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

  24. Mohsen Dabestani,Rasoul Kadkhodaee*,Glyn Owen Phillips,Soleiman Abbasi , Persian gum: A comprehensive review on its physicochemical and functional properties , FOOD HYDROCOLLOIDS , 2018 ; 78 : 92 - 99

  25. Mohammad Nejatian,Soleiman Abbasi*,Rasoul Kadkhodaee , Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels , LANGMUIR , 2018 ; 34 (38) : 11433 - 11441

  26. Fatemeh Sadat Mostafavi*,Rasoul Kadkhodaee , Effect of Locust Bean Gum Based Edible Coating on the Quality of Sweet Cherry (Prunusavium L. cvs. Siah Mashhad) During Storage , Food Science and Technology , 2018 ; 15 (83) : 169 - 181

  27. Alireza Mehregan Nikoo,Rasoul Kadkhodaee*,Behrouz Ghorani,Hussam Razzaq,Nick Tucker , Electrospray-assisted encapsulation of caffeine in alginate microhydrogels , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2018 ; 116 : 208 - 216

  28. Zahra Aghaei,Bahareh Emadzadeh*,Behrouz Ghorani,Rasoul Kadkhodaee , Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage , Food and Bioprocess Technology , 2018 ; 11 (5) : 1087 - 1095

  29. Davood Zaeim,Mahboobe Sarabi-Jamab,Behrouz Ghorani*,Rasoul Kadkhodaee,Hans Tromp , Electrospray-assisted drying of live probiotics in acacia gum microparticles matrix , CARBOHYDRATE POLYMERS , 2018 ; 183 : 183 - 191

  30. Farzad Sadeghi,Rasoul Kadkhodaee*,Bahareh Emadzadeh,Glyn Owen Phillips , Phase behavior, rheological characteristics, and microstructure of sodium caseinate- perisan gum systems , CARBOHYDRATE POLYMERS , 2018 ; 179 : 71 - 78

  31. Amir Jajarmi,Bahareh Emadzadeh*,Rasoul Kadkhodaee , Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel , Iranian Food Science and Technology Research Journal , 2017 ; 14 (4) : 543 - 559

  32. Ali Alehosseini,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee,Saowakon Wongsasulak , Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles , Innovative Food Technologies , 2017 ; 4 (16) : 31 - 43

  33. Hoda Khalesi,Bahareh Emadzadeh*,Rasoul Kadkhodaee,Yapeng Fang , Effects of Biopolymer Ratio and Heat treatment on the Complex Formation between Whey Protein Isolate and Soluble Fraction of Persian Gum , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2017 ; 38 (9) : 1234 - 1241

  34. Farzad Sadeghi,Rasoul Kadkhodaee*,Bahareh Emadzadeh , Study of phase behavior and rheological properties of sodium caseinate mixed - Wheat starch , Innovation in food science and technology , 2017 ; 9 (3) : 63 - 72

  35. Fatemeh Sadat Mostafavi*,Rasoul Kadkhodaee,Bahareh Emadzadeh,Arash Koocheki , Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums , Food Science and Technology , 2017 ; 14 (63) : 129 - 141

  36. Hoda Khalesi,Bahareh Emadzadeh*,Rasoul Kadkhodaee , Effect of Persian Gum on Whey Protein Concentrate Cold Set Gel at Neutral and Acidic Condition , Innovative Food Technologies , 2017 ; 5 (17) : 1 - 12

  37. Bibi Marzieh Razavizadeh*,zeynab Zaferani,Rasoul Kadkhodaee , Study of Modified Starch Type and Carbon Dioxide Pressure on Some Characteristics of Determining the Stability of Flavored Beverage Emulsion , Food Science and Technology , 2017 ; 14 (73) : 265 - 277

  38. Alireza Mehregan Nikoo,Rasoul Kadkhodaee*,Behrouz Ghorani , Niosome and liposome loaded calcium alginate microhydrogels for encapsulation and sustainable release of hydrophilic low molecular weight compounds , Innovative Food Technologies , 2017 ; 4 (15) : 11 - 24

  39. Davood Zaeim,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee,Hans Tromp , Electrospray assisted fabrication of hydrogel microcapsules by single- and double-stage procedures for encapsulation of probiotics , FOOD AND BIOPRODUCTS PROCESSING , 2017 ; 102 : 250 - 259

  40. Behrouz Ghorani*,Rasoul Kadkhodaee,Bahareh Emadzadeh,Alireza Sadeghian , Optimisation and Evaluation of Saffron Extraction Conditions in the Binary and Ternary Solvent Systems , Journal of Food Technology and Nutrition , 2017 ; 14 (2) : 63 - 76

  41. Behrouz Ghorani*,Rasoul Kadkhodaee,Ali Alehosseini , The Effect of Biopolymer Type, Temperature and Relative Humidity on the Physicochemical Characteristics and Stability of Microencapsulated Bioactive Compounds of Saffron , Food Science and Technology , 2017 ; 14 (64) : 127 - 142

  42. نسیم رئوفی*,Rasoul Kadkhodaee*,Glyn Owen Phillips,Yapeng Fang,Masoud Najaf Najafi , characterisation of whey protein isolate-gum tragacanth electrostatic interaction in aqueous solutions , international journal of food science and technology , 2016 ; 51 (5) : 1220 - 1227

  43. Zahra Aghaei,Bahareh Emadzadeh*,Behrouz Ghorani,Rasoul Kadkhodaee , Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator , Innovative Food Technologies , 2016 ; 4 (14) : 55 - 66

  44. Hoda Khalesi,Rasoul Kadkhodaee,Bahareh Emadzadeh* , Effect of Persian gum and heat treatment on the characteristics of whey protein concentrate stabilized emulsion , Innovative Food Technologies , 2016 ; 4 (13) : 103 - 119

  45. Hoda Khalesi*,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang , Whey protein isolate-Persian gum interaction at neutral pH , FOOD HYDROCOLLOIDS , 2016 ; 59 : 45 - 49

  46. Yury Kodatsky*,Oksana Kliukina,Nataliia Nepovinnykh,Nataliia Ptichkina,Sergei Lvovich,Samira Yeganehzad,Rasoul Kadkhodaee , Study of the Viscoelastic Properties and Water Activity in the Marshmallow, Based on Polysaccharides of Plant and Microbial Origin , Food processing Industry , 2016 ; 4 (4) : 30 - 33

  47. Alireza Mehregan Nikoo,Rasoul Kadkhodaee*,Behrouz Ghorani,Hussam Razzaq,Nick Tucker , Controlling the morphology and material characteristics of electrospray generated calcium alginate microhydrogels , JOURNAL OF MICROENCAPSULATION , 2016 ; 33 (7) : 605 - 612

  48. Pegah Darjani*,Marzieh Hosseininezhad,Hadi Shoorideh,Mohammad Abdollahian Noghabi,Rasoul Kadkhodaee,Ahmad Balandari,Elnaz Milani , Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) , Research and Innovation in Food Science and Technology , 2016 ; 4 (4) : 343 - 354

  49. Pegah Darjani*,Marzieh Hosseininezhad*,Rasoul Kadkhodaee,Elnaz Milani , Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions , LWT-FOOD SCIENCE AND TECHNOLOGY , 2016 ; 73 : 162 - 167

  50. Pegah Darjani*,Marzieh Hosseininezhad,Rasoul Kadkhodaee,Elnaz Milani,Ahmad Balandari , Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants , Research and Innovation in Food Science and Technology , 2016 ; 4 (3) : 247 - 256

  51. Fatemeh Sadat Mostafavi*,Rasoul Kadkhodaee,Bahareh Emadzadeh,Arash Koocheki , Preparation and characterization of tragacanth-locust bean gum edible blend films , Carbohydrate Polymers , 2016 ; 139 : 20 - 27

  52. Alireza Mehregan Nikoo*,Rasoul Kadkhodaee,Behrouz Ghorani,Hussam Razzaq,Nick Tucker , Control of swelling and release rate of electrospray fabricated calcium alginate microparticles by freeze-thaw cycles , Food Science and Technology , 2015 ; 13 (1) : 37 - 49

  53. Alireza Mehregan Nikoo,Rasoul Kadkhodaee,Behrouz Ghorani,Hussam Razzaq,Nick Tucker , Electrohydrodynamic Atomization Assisted Encapsulation of Bioactive Compounds , MOJ Food Processing & Technology , 2015 ; 1 (2) : 37 - 38

  54. Bibi Marzieh Razavizadeh,Rasoul Kadkhodaee,zeynab Zaferani , Extraction and encapsulation of capsaicinoids of red pepper oleoresin , Research and Innovation in Food Science and Technology , 2015 ; 4 (3) : 219 - 232

  55. Akram Arianfar,Fakhri Shahidi,Rasoul Kadkhodaee,Mahdi Varidi , Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties , Iranian Food Science and Technology Research Journal , 2015 ; 11 (4) : 285 - 295

  56. Asieh Alipour,Arash Koocheki,Rasoul Kadkhodaee,Mahdi Varidi , The effect of Alyssum homolocarpum seed gum–whey protein concentrate on stability of oil–in–water emulsion , Food Science and Technology , 2015 ; 12 (48) : 163 - 174

  57. Jalal Mohammadzadeh,Farideh Tabatabaee,Seyed Ali Mortazavi,Rasoul Kadkhodaee,Arash Koocheki , Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast , Research and Innovation in Food Science and Technology , 2015 ; 3 (4) : 331 - 346

  58. Jalal Mohammadzadeh,Farideh Tabatabaee,Seyed Ali Mortazavi,Rasoul Kadkhodaee,Arash Koocheki , Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder , Research and Innovation in Food Science and Technology , 2014 ; 3 (3) : 211 - 226

  59. Hanieh Mohammadzadeh,Arash Koocheki,Rasoul Kadkhodaee,Seyed Mohammad Ali Razavi , Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum , Food Research International , 2013 ; : 312 - 318

  60. Hanie Ghafourian Nasiri,Mohammad Taghi Hamed Mosavian,Rasoul Kadkhodaee,جواد سرگلزایی , Modeling of Oil-Water Emulsion Seperation in Ultrasound Standing Wave Field by Neural Network , Journal of Dispersion Science and Technology , 2013 ; : -

  61. Hanie Ghafourian Nasiri,Mohammad Taghi Hamed Mosavian,Rasoul Kadkhodaee , Demulsification of gas oil/water emulsion via high-intensity ultrasonic standing wave , Journal of Dispersion Science and Technology , 2013 ; : 438 - 489

  62. Marjan Soleimanpour,Arash Koocheki,Rasoul Kadkhodaee , Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum , Food Research International , 2013 ; (1) : 457 - 466

  63. Alireza Sadeghian,Rasoul Kadkhodaee,Reza Farhoosh,Arash Koocheki,Masoud Najaf Najafi , Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion , Research and Innovation in Food Science and Technology , 2013 ; 2 (2) : 139 - 152

  64. Hanie Ghafourian Nasiri,Mohammad Taghi Hamed Mosavian,Rasoul Kadkhodaee , Separation of Stable Crude Oil Emulsion in the High Intensity Ultrasonic Standing Wave Field Combined with pH Adjustment and Chemical Methods , Journal of Separation Science and Engineering , 2012 ; 4 (1) : 25 - 34

  65. Hanie Ghafourian Nasiri,Rasoul Kadkhodaee,Mohammad Taghi Hamed Mosavian , Flocculation and separation of oil droplets in ultrasonic standing wave field , separation science and technology , 2012 ; (13) : -

  66. Shadi Basiri,Fakhri Shahidi,Rasoul Kadkhodaee,Reza Farhoosh , An investigation on the effect of ultrasound waves and pretreatment methods on the extraction of oil from pomegranate seeds , Food Science and Technology , 2011 ; 8 (31) : 115 - 122

  67. Masoud Najaf Najafi,Rasoul Kadkhodaee , - , Iranian Food Science and Technology Research Journal , 2011 ; 7 (3) : 210 - 217

  68. Arash Koocheki,Rasoul Kadkhodaee , Effect of Alyssum homolocarpum seed gum, tween 80 and NaCl on droplets characteristics, olow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions , FOOD HYDROCOLLOIDS , 2011 ; 25 (5) : 1149 - 1157

  69. Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , Effect of drying process wall material on the properties of encapsulated cardamom oil , Food biophysics , 2011 ; (6) : 68 - 76

  70. Elnaz Milani,Hashem Pourazarang,Rasoul Kadkhodaee,Hanne Vakilian,Shahrzad Vatankhah , Evaluation of Ultrasonic Application for Inulin Extraction from Helianthus Tuberosus & Optimization of Extraction Conditions Using Response Surface Methodology (RSM) , Iranian Food Science and Technology Research Journal , 2010 ; 6 (2) : 113 - 120

  71. Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , Factors Influencing Formation and Properties of Nanoemulsion Stabilized by Sodium aseinate and Tween 80 , Iranian Food Science and Technology Research Journal , 2010 ; 6 (1) : 9 - 16

  72. Rasoul Kadkhodaee,Malcolm.J.W. , Ultrasonic inactivation of Bacillus α-amylase I. effect of gas content and emitting face of probe , Ultrasonics Sonochemistry , 2008 ; (15) : 133 - 142

  73. Rashid Safari,Reza Valizadeh,Rasoul Kadkhodaee,Abolmansour Tahmasebi,Abbas Ali Naserian,عین اله عبدی قزلچه , Effect of microencapsulated fish oil on blood metabolites and rumen fatty acids in Sannan Lactating dairy goat , Iranian Journal of Animal Science Research ; (3) : -

  74. Shadi Basiri,Fakhri Shahidi,Reza Farhoosh,Rasoul Kadkhodaee , تعیین خواص فیزیکوشیمیایی و حرارتی روغن استخراج شده از هسته انار منطقه سبزوار , نوآوری در علوم و فناوری غذایی ; : -

  75. نفیسه واحدی,Mostafa Mazaheri Tehrani,Seyed Mohammad Ali Razavi,Rasoul Kadkhodaee , Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM) , Iranian Food Science and Technology Research Journal ; : -

  76. Marjan Soleimanpour,Rasoul Kadkhodaee,Arash Koocheki,Seyed Mohammad Ali Razavi , Effect of Qodumeh Shahri Seed Gum on Physical Properties of Corn-oil in Water Emulsion Prepared by High Intensity Ultrasound , Iranian Food Science and Technology Research Journal ; : -

  77. Hanie Ghafourian Nasiri,Mohammad Taghi Hamed Mosavian,Rasoul Kadkhodaee , Possibility of Using High Intensity Ultrasonic Wave for Crude Oil Emulsion Separation , Shimi va Mohandesi Shimi Iran ; (3) : 45 - 57

  78. Elnaz Milani,Rasoul Kadkhodaee,Gholamali Golimovahhed,Fereshteh Hosseini , - , فصلنامه گیاهان دارویی ; (9) : 68 - 76

  79. Rashid Safari,Reza Valizadeh,Rasoul Kadkhodaee,Narjes Alamolhodaei,Abolmansour Tahmasebi,Abbas Ali Naserian , Resistance of Microencapsulated Fish Oil in the Rumen and Its Effect on Gas Production and Rumen Degradability , Iranian Journal of Animal Science Research ; : -

  80. Marjan Soleimanpour,Arash Koocheki,Rasoul Kadkhodaee , Effect of Lepidium perfoliatum seed gum addtion on whey protein concentrate stabilized emulsions stored at cold and ambient temperature , Food Hydrocolloids ; : -

  81. Rasoul Kadkhodaee,Masoud Najaf Najafi , - , Iranian Food Science and Technology Research Journal ; (4) : -

  82. Elnaz Milani,Rasoul Kadkhodaee,Fereshteh Hosseini,Gholamali Golimovahhed , - , Iranian Journal of Nutrition Sciences & Food Technology ; (1) : -

  83. Rasoul Kadkhodaee , Ultrasonic inactivation of Bacillus a-amylase II. Effect of amplilude , Ultrasonics Son chemistry ; : -

  84. Rasoul Kadkhodaee,Abbas Hemmati Kakhki , Ulterasonic exteraction of active compound from saffron , Acta Hort.739/ISHS 2007-P.417-421 ; : -

  85. Arash Koocheki,Rasoul Kadkhodaee,Seyed Ali Mortazavi,Fakhri Shahidi,Alireza Taherian , Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound , Food Hydrocolloids ; : -

  86. Neda Mehmandoost,Rasoul Kadkhodaee,Mohammad Taghi Hamed Mosavian , - , Food Science and Technology ; (29) : 101 -


4) Conference Papers


  1. ,Rasoul Kadkhodaee*,Christos Ritzoulis, ,Bahareh Emadzadeh , Effect of ultrasonic processing on structural and functional properties of whey protein isolate , 17th Meeting of the European Society of Sonochemistry , 2022 ; Germany , Jena

  2. Ali Alehosseini*,Mahboobe Sarabi-Jamab,Behrouz Ghorani,Rasoul Kadkhodaee , Principles and methods of encapsulation of probiotics , - , 2016 ; Iran , Tehran

  3. Hoda Khalesi,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang , Study on whey protein isolate- Persian gum complex formation at acidic and neutral pH , , 2015 ; France , paris

  4. Farzad Sadeghi,Rasoul Kadkhodaee,Bahareh Emadzadeh , ترسیم منحنی فازی و بررسی ویزگیهای رئولوژیکی مخلوط کازئینات سدیم- نشاسته گندم در مخلوط های دارای ناسازگاری ترمودینامیکی , , 2015 ;

  5. Farzad Sadeghi,Rasoul Kadkhodaee,Bahareh Emadzadeh , ترسیم منحنی فازی و بررسی ویزگیهای رئولوژیکی مخلوط کازئینات سدیم-مالتودکسترین در مخلوط های دارای ناسازگاری ترمودینامیکی , , 2015 ;

  6. Hoda Khalesi,Bahareh Emadzadeh,Rasoul Kadkhodaee , امولسیون ژل: ژل های پروتئینی حاوی قطرات روغن , , 2015 ;

  7. Zahra Aghaei,Behrouz Ghorani,Bahareh Emadzadeh,Rasoul Kadkhodaee , کاربرد روشهای الکتروریسی و قالب ریزی در تهیه نانوحسگرهای حساس به PH جهت پایش فساد محصولات غذایی , , 2015 ;

  8. Farzad Sadeghi,Rasoul Kadkhodaee,Bahareh Emadzadeh , ترسیم منحنی فازی و بررسی ویژگیهای رئولوژیکی مخلوط کازئینات سدیم- رلژینات سدیم در مخلوط های دارای ناسازگاری ترمودینامیکی , , 2015 ; , اصفهان

  9. 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

  10. Bibi Marzieh Razavizadeh,Rasoul Kadkhodaee,zeynab Zaferani , Stability enhancement of ginger oil in water submicron beverage emulsion by hydrocolloid blend and ester gum , , 2014 ;

  11. نسیم رئوفی,Rasoul Kadkhodaee,Masoud Najaf Najafi , Investigation the experimental parameters influencing the size of nanoparticles obtained from interaction of Persian gum and whey protein concentration , , 2014 ;

  12. Bibi Marzieh Razavizadeh,Rasoul Kadkhodaee,zeynab Zaferani , Physicochemical Properties of Encapsulated Red Peper Oleoresin with Gum Arabic and Whey Protein Concentrate , , 2014 ;

  13. Fatemeh Sadat Mostafavi,Rasoul Kadkhodaee,Bahareh Emadzadeh,Arash Koocheki , A comparative study on the properties of films made from Traganth, Locust bean, and Alyssum homolocarpum seed gum , , 2014 ; Iran , مشهد

  14. Fatemeh Sadat Mostafavi,Rasoul Kadkhodaee,Bahareh Emadzadeh,Arash Koocheki , Characterization of Tragacanth- locust bean gum edible film blend , , 2014 ;

  15. Hoda Khalesi,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang , Whey protein isolate-Persian gum interactions at neutral ph: A new approach in food systems , , 2014 ;

  16. Behrouz Ghorani,Rasoul Kadkhodaee,Alireza Sadeghian , The Influence of Acacia Gum and Whey Protein on the Stability of Microencapsulated Bioactive Compounds of Saffron , , 2014 ; , Mashhad, Iran

  17. Behrouz Ghorani,Rasoul Kadkhodaee , Electrospinning of Cylodextrin of Functionalised Cellulose Acetate Nanofibres , , 2014 ;

  18. Pegah Darjani,Marzieh Hosseininezhad,Rasoul Kadkhodaee,Elnaz Milani,Ahmad Balandari,Mohammad Abdollahian Noghabi , Optimizing the method of inulin extraction from Iranian landraces chicory roots using response surface methodology , 1st International Conference on Natural Food Hydrocolloids , 2014 ; Iran , Mashhad

  19. Pegah Darjani,Marzieh Hosseininezhad,Rasoul Kadkhodaee,Elnaz Milani,Ahmad Balandari,Mohammad Abdollahian Noghabi , Methods of isolating different structural fraction of inulin from chicory plants and physiochemical properties of the resulting compounds. , 1st International Conference on Natural Food Hydrocolloids , 2014 ; Iran , Mashhad

  20. Akram Sharifi,Abdolmajid Maskooki,Mehrdad Niakousari,Seyed Ali Mortazavi,Rasoul Kadkhodaee , Effect of Spray Drying Conditions on the Physicochemical Properties of Barberry (Berberis vulgaris) Extract Powder , , 2014 ;

  21. Akram Arianfar,Rasoul Kadkhodaee,Fakhri Shahidi,Mahdi Varidi , Influence of Arabic gum on the stability of ginger oil-in-green tea extract emulsion prepared by ultrasound , , 2012 ;

  22. Shadi Basiri,Fakhri Shahidi,Reza Farhoosh,Rasoul Kadkhodaee,Soodabeh Eynafshar , Pomegrante Seed Oil, and Extremely Rich and Nutritious Oil , , 2011 ; Germany , آلمان - فرانکفورت

  23. Masoud Najaf Najafi,Rasoul Kadkhodaee , Release Kinetics of Cardamom Oil from Microcapsules Prepared by Spray and Freeze Drying , , 2011 ; Italy , ایتالیا - رم

  24. Neda Mehmandoost,Rasoul Kadkhodaee,Mohammad Taghi Hamed Mosavian,Mahdi Niknam , Investigation of the effect of ultrasound on ascorbic acid of fresh juice , , 2011 ; , ایران - کیش

  25. Rashid Safari,Reza Valizadeh,Rasoul Kadkhodaee,Abolmansour Tahmasebi,Abbas Ali Naserian , Enrichment in n-3 fatty acids of goat’s milk by microencapsulated fish oil supplementation , , 2011 ; Greece , یونان - آتن

  26. Akram Arianfar,Rasoul Kadkhodaee,Fakhri Shahidi,Mahdi Varidi , - , , 2011 ; , تهران

  27. Shadi Basiri,Fakhri Shahidi,Reza Farhoosh,Rasoul Kadkhodaee , - , , 2011 ; , تهران

  28. Shadi Basiri,Rasoul Kadkhodaee,Fakhri Shahidi,Reza Farhoosh , - , , 2011 ; , تهران

  29. Hanieh Mohammadzadeh,Arash Koocheki,Rasoul Kadkhodaee , - , , 2011 ; , تهران

  30. Elnaz Milani,Rasoul Kadkhodaee,Gholamali Golimovahhed,Fereshteh Hosseini , Optimization of the Ultrasonically assisted Extraction of inulin from salsify plant (Tragopogon Protensis) , , 2010 ; چین , چین - شانگهای

  31. Rashid Safari,Rasoul Kadkhodaee,Reza Valizadeh,Abolmansour Tahmasebi , Microencapsulation of fish oil into cross-linked whey protein matrix , , 2010 ; کانادا , کانادا - کوپک

  32. Reza Soltani,Rasoul Kadkhodaee,Bibi Marzieh Razavizadeh,Mohammad Taghi Hamed Mosavian , Gel Core Nanoemulsions as new vehicles for food nutraceuticals , , 2010 ; England , انگلستان - چستر

  33. Saeedeh Valibeigi,Rasoul Kadkhodaee , Factors Influencing Formation and Stability of Orange-Flavoured Beverage Emulsion , , 2010 ; کانادا , کانادا - کوپک

  34. Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , Properties of microencapsulated cardamom essential oil using high intensity ultrasound , International Conference on Biotechnology and Food Science , 2010 ; India , Bangaloer

  35. Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , Ultrasonic assisted microencapsulation of cardamom essential oil , , 2009 ; Germany , آلمان

  36. Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , The use of ultrasound for cardamom oil encapsulation into mil based matrices , , 2009 ; سوئیس , سوئیس

  37. Neda Mehmandoost,Rasoul Kadkhodaee , An investigation on the effect of ultrasound on pectinmethyl esterase of fresh orange juice , , 2008 ; Brazil , Iguassu Falls City, Brazil

  38. Ateyeh Hasani,Rasoul Kadkhodaee,Mohammad Taghi Hamed Mosavian , Producing stable emulsions by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach , , 2007 ; Greece , Greece

  39. Rasoul Kadkhodaee,Alireza Sadeghian , Ultrasonic-assisted emulsification: probing creaming and droplet size distribution , , 2007 ; Greece , Greece

  40. Rasoul Kadkhodaee,Alireza Sadeghian , Ultrasonic emulsification: effect of temperature and acoustic power on droplet size distribution emulsion statility and oil deterioration , , 2006 ; France , France

  41. Rasoul Kadkhodaee,Abbas Hemmati Kakhki , Ultrasonic extraction of active compound from saffron , , 2006 ; , ایران - مشهد

  42. Shadi Basiri,Reza Farhoosh,Fakhri Shahidi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , - , ; , ایران - فردوس

  43. Shadi Basiri,Fakhri Shahidi,Reza Farhoosh,Rasoul Kadkhodaee,Seyed Ali Mortazavi , - , ; , ایران - فردوس

  44. Neda Mehmandoost,Rasoul Kadkhodaee,Mohammad Taghi Hamed Mosavian , - , ; , مشهد- پارک علم و فناوری خراسان

  45. Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , - , ; , مشهد - پارک علم و فناوری خراسان

  46. Rasoul Kadkhodaee,Bibi Marzieh Razavizadeh , WATER-IN-OIL-WATER NANOEMULSIFICATION BY LOW ENERGY METHOD , ; Spain , اسپانیا

  47. Masoud Najaf Najafi,Rasoul Kadkhodaee , Protein stabilized microspheres of D-limonene using power ultrasound , ; سنگاپور , Sigapore

  48. Rasoul Kadkhodaee , Green chemistry: a comprehensive review on a acoustic cavitation and ultrasonic preservation of foods , ; , ایران - گرگان

  49. Rasoul Kadkhodaee , Acoustic inactivation of a-amylase , ; England , Leeds, UK

  50. Rasoul Kadkhodaee , Correlation between spectral characteristics of acoustic cavitation and liquid temperature , ; Spain , Granada,Spain

  51. Rasoul Kadkhodaee , Influence of different factors on acoustic inactivation of bacterial a-amylase , ; France , Wissont,France

  52. Rasoul Kadkhodaee,Neda Mehmandoost,Mohammad Taghi Hamed Mosavian , Investigation of the effect of ultrasound on pectin methyl estrase and nutrient contact of fresh orange juice , ; Greece , Greece


5) Thesis


  1. Fabrication of hydrogel particles based on emulsion templating method (oil-in-water emulsion): its evaluation and application as an alpha-tocopherol carrier system , Supervisor , 2022

  2. An investigation on the binding of Lactobacillus rhamnosus and Saccharomyces cerevisiae to aflatoxin and the impact of physicochemical parameters on the stability of cell wall-toxin complex in a model system , Supervisor , 2021

  3. Monitoring of fish spoilage by using the halochromic sensors , Co-Supervisor

  4. Vitamin E Nano-capsule production: study the effect of chitosan coating on stability and controlled release in drinking model systems , Supervisor , 2020

  5. Formation and study of a shear thinning gel blend for suspending flixweed seeds in a beverage model system , Supervisor , 2019

  6. Encapsulated choline chloride production and its influence on broilers nutrition , Co-Supervisor

  7. Fabrication of triglyceridic nanoemulsion gels using ultrasound homogenizer , Co-Supervisor , 2019

  8. Encapsulation of Lactobacillus Casei in Polymer Hydrocolloid/Protein Networks by Electrohydrodynamic Atomization and Study on the Survival of Bactria , Co-Supervisor , 2019

  9. Microencapsulation of probiotic bacteria with gum arabic, inulin and resistant starch through electrospray technique and study on the survival of bacteria , Co-Supervisor , 2018

  10. - , Supervisor

  11. Preparation of gum tragacanth based xerogel, cryogel and aerogel systems for entrapment and controlled release of silymarin , Supervisor , 2017

  12. ریز پوشانی کافئین در ذرات هیدروژل به روش الکترواسپری، جهت رهش آهسته و دستیابی به هوشیاری بلند مدت , Supervisor

  13. - , Supervisor

  14. Optimizing the method of inulin extraction from Iranian landraces chicory, and study on the effect of its different chain length, together with free and microencapsulated probiotics on organoleptic and physico-chemical properties of a symbiotic dairy desse , Co-Supervisor , 2016

  15. - , Supervisor

  16. - , Supervisor

  17. Effect of Pickering emulsion containing vitamin D3 on the physicochemical and rheological properties of gluten free cake , Supervisor

  18. بررسی اثر پروتئین لوبیا بر خصوصیات فیزیکوشیمیایی امولسیون روغن در آب , Co-Supervisor

  19. بررسی خصوصیات و بهینه‌سازی استخراج بیوامولسیفایر مانان از مخمر کلویورومایسس مارکسیانوس و کاربرد آن در یک سیستم امولسیونی مدل , Co-Supervisor

  20. ریزپوشانی عصاره زعفران با استفاده از تکنیک امولسیون دوگانه , Supervisor

  21. بررسی برهم کنش های بین مولکولی بر ویژگی های امولسیون و ریزکپسول روغن هل , Supervisor

  22. امولسیفیکاسیون روغن زنجبیل در عصاره چای سبز , Supervisor

  23. بررسی اثرکونژوگه کنسانتره پروتئینی آب پنیر و صمغ قدومه شیرازی بر ویژگی های فیزیکو شیمیایی امولسیون روغن ذرت در آب , Supervisor

  24. بررسی اثر فراصوت و شرایط اسیدی بر ویژگی¬های ساختاری و خمیری نشاسته برنج , Supervisor

  25. - , Supervisor

  26. بررسی عوامل مؤثر در تهیه و پایداری نانوامولسیون نوشیدنی طعم دار پرتقال , Supervisor

  27. بررسی اثر ترکیبی صمغ قدومه شهری (Lepidium perfoliatum) و کنسانتره پروتئین آب پنیر بر ویژگی های امولسیون تهیه شده با امواج فراصوت , Supervisor

  28. ریز کپسوله کردن روغن ماهی و تأثیر آن بر عملکرد بز شیری سانن , Co-Supervisor

  29. - , Supervisor

  30. استفاده از امواج فراصوت در تولید امولسیون پایدار روغن در آب - Producing Stable Emulsion by Ultrasound , Co-Supervisor

  31. بررسی اثر امواج مافوق صوت روی آنزیم پکتین متیل استراز (PME) و ترکیبات مغذی موجود در آب پرتقال تازه , Co-Supervisor

  32. - , Co-Supervisor


6) Books


  1. Gums, Resins and Latexes of Plant Origin: Chemistry, Biological Activities and Uses , 2022

  2. Micro- and Nanoengineered Gum-Based Biomaterials for Drug Delivery and Biomedical Applications, chapter 17: Development of Persian gum-based micro- and nanocarriers for nutraceutical and drug delivery applications , 2022

  3. اصول مهندسی و عملیات واحد در صنایع غذایی


7) Inventions


  1. Organic supplement of zinc and copper stabilized by phenolic extract of pomegranate peel for ruminant livestock feed , 109424 , 2023 , Iran

  2. Caseinate-pectin hydrogel system as fat substitute in dairy products , 103260 , 2020 , Iran

  3. تولید سس مایونز فاقد تخم مرغ , 92943

  4. سیستم امولسیونی آب در آب به عنوان جایگزین چربی در خامه , 92548


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. Delivery systems , 1397 , Course 1

  9. رئولوژی مواد غذایی پیشرفته , 1397 , Course 1

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

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


9) Workshops Presented


  1. استفاده از اولتراسوند در صنایع غذایی , 2