- Bao Zhang,Ruisheng Jiang,Kexin Dong,Jing Li,Yan Zhang,Behrouz Ghorani,Bahareh Emadzadeh,Katsuyoshi Nishinari,Nan Yang* , Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism , LANGMUIR , 2024 ; 14 (40) : 7733 - 7746
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- Danial Dehnad,Behrouz Ghorani*,Bahareh Emadzadeh,Fuyuan Zhang,Nan Yang,Seyed Mahdi Jafari* , Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins , FOOD HYDROCOLLOIDS , 2024 ; 151 : 109795-1 - 109795-16
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- Atefeh Farahmand,Bahareh Emadzadeh,Behrouz Ghorani* , “Electromillifluidic” encapsulation of cinnamon oil: Characterization and in-vitro digestion assessment , JOURNAL OF FOOD ENGINEERING , 2024 ; 368 : 111921-1 - 111921-8
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- Danial Dehnad,Bahareh Emadzadeh*,Behrouz Ghorani, ,Nan Yang,Seyed Mahdi Jafari* , The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive review , FOOD HYDROCOLLOIDS , 2024 ; 146 : 1-109188 - 15-109188
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- Danial Dehnad,Behrouz Ghorani*,Bahareh Emadzadeh,Maryam Emadzadeh, ,Ghadir Rajabzadeh,Seyed Mahdi Jafari* , Recent advances in iron encapsulation and its application in food fortification , CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2023 ; : 1 - 18
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- Danial Dehnad,Bahareh Emadzadeh,Behrouz Ghorani*,Ghadir Rajabzadeh,Seyed Mahdi Jafari* , Role of high hydrostatic pressure pretreatment on the formation of electrospun nanofibers from soy protein isolate/polyvinyl alcohol , Food bioscience , 2023 ; 55 : 1 - 12
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- Atefeh Farahmand,Bahareh Emadzadeh*,Behrouz Ghorani*,Song Miao,Denis Poncelet , Assembly and utilization of a millifluidic-inverse gelation platform for the gastrointestinal delivery of cinnamon oil emulsion , Food bioscience , 2023 ; 53 : 102722 -
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- Jing Li,ZhenZhen Li,Congcong Xu,Yan Zhang,Behrouz Ghorani,Bahareh Emadzadeh,Nan Yang*,Katsuyoshi Nishinari , Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity , FOOD HYDROCOLLOIDS , 2023 ; 143 : 108879 -
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- Nan Yang*,Jing Li,Bao Zhang,Yongqi Huang,Behrouz Ghorani,Bahareh Emadzadeh,Katsuyoshi Nishinari , Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization , FOOD HYDROCOLLOIDS , 2023 ; 142 : 108754-1 - 108754-11
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- 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
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- Danial Dehnad,Bahareh Emadzadeh,Behrouz Ghorani*,Ghadir Rajabzadeh,Nick Tucker,Seyed Mahdi Jafari* , Bioactive-loaded nanovesicles embedded within electrospun plant protein nanofibers; a double encapsulation technique , FOOD HYDROCOLLOIDS , 2023 ; 141 : 108683-1 - 108683-12
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- Danial Dehnad,Bahareh Emadzadeh*,Behrouz Ghorani,Ghadir Rajabzadeh , High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP , FOOD HYDROCOLLOIDS , 2023 ; 140 : 1-108659 - 13-108659
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- Behrouz Ghorani*,Bahareh Emadzadeh*,Ebrahim Fooladi,Nick Tucker , Designing a colorimetric nanosensor based on dithizone and cholesteric liquid crystals loaded in electrospun cellulose acetate nanofibers: Monitoring the quality of pistachio as a case study , JOURNAL OF APPLIED POLYMER SCIENCE , 2023 ; 140 (7) : 1-e53472 - 14-e53472
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- Akram Arianfar*,Vahid Hakimzadeh,Negar Soleimanpour,Bahareh Emadzadeh , Production of gelatin nanoparticles by solvent dissolution method for use in food industry , Iranian Food Science and Technology Research Journal , 2022 ; 17 (1) : -
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- Danial Dehnad,Bahareh Emadzadeh,Behrouz Ghorani*,Ghadir Rajabzadeh,Mohammad Saeed Kharazmi,Seyed Mahdi Jafari* , Nano-vesicular carriers for bioactive compounds and their applications in food formulations , CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2022 ; : 1 - 21
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- Atefeh Farahmand,Behrouz Ghorani*,Bahareh Emadzadeh,Mahboobe Sarabi-Jamab,Maryam Emadzadeh,Atena Modiri,Nick Tucker , Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure , FOOD RESEARCH INTERNATIONAL , 2022 ; 160 : 111699-1 - 111699-11
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- Fatemeh Mirhaj,هما بقایی*,Bahareh Emadzadeh,Ashkan Jebelli Javan , Impact of broccoli juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage , Food Research , 2022 ; 32 (3) : 93 - 110
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- Atefeh Farahmand,Bahareh Emadzadeh*,Behrouz Ghorani,Denis Poncelet* , Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization , FOOD HYDROCOLLOIDS , 2022 ; 129 : 107609-1 - 107609-14
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- Fatemeh Mirhaj,هما بقایی*,Bahareh Emadzadeh,Ashkan Jebelli Javan , Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical properties and quality of meat during aging , Journal of Food Processing and Preservation , 2021 ; 13 (3) : 36 - 54
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- ,هما بقایی*,Bahareh Emadzadeh, , Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2021 ; 45 (9) : e15691 - e15691
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- ,هما بقایی*,Bahareh Emadzadeh, , Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations , Journal of Food Processing and Preservation , 2021 ; 13 (2) : 61 - 78
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- Atefeh Farahmand,Bahareh Emadzadeh*,Behrouz Ghorani,Denis Poncelet , A comprehensive parametric study for understanding the combined millifluidic and dripping encapsulation process and characterisation of oil-loaded capsules , JOURNAL OF MICROENCAPSULATION , 2021 ; 38 (7-8) : 507 - 521
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- ,هما بقایی*,Bahareh Emadzadeh, , The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak , JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2021 ; 58 (8) : 3143 - 3153
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- 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
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- 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
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- 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
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- 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
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- Mojgan Nouri,Sare Baghaei*,Bahareh Emadzadeh , Nano-emulsified savory and thyme formulation show limited efficacy to suppress Pectobacterium carotovorum subsp. carotovorum compared with pure oil , INDUSTRIAL CROPS AND PRODUCTS , 2021 ; 161 : 1 - 10
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- Hassan Rezaeinia,Behrouz Ghorani*,Bahareh Emadzadeh,Mohabbat Mohebbi , Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers , Materials Science & Engineering C-Materials for Biological Applications , 2020 ; 115 : 1-111115 - 15-111115
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- Behrouz Ghorani*,Bahareh Emadzadeh,Hassan Rezaeinia,Steve John Russell , Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties , FOOD HYDROCOLLOIDS , 2020 ; 104 : 1-105740 - 10-105740
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- 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
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- Hassan Rezaeinia,Bahareh Emadzadeh*,Behrouz Ghorani , Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil , FOOD HYDROCOLLOIDS , 2020 ; 100 : 1-105312 - 11-105312
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- ,هما بقایی*,Bahareh Emadzadeh, , Meat tenderization using natural compounds from fruits and vegetables , Food Science and Technology , 2019 ; 16 (91) : 145 - 155
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- Hassan Rezaeinia,Behrouz Ghorani*,Bahareh Emadzadeh,Nick Tucker , Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and modeling the kinetics of release , FOOD HYDROCOLLOIDS , 2019 ; 93 : 374 - 385
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- 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
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- 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
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- Behrouz Ghorani*,Zahra Aghaei,Bahareh Emadzadeh , Production of Aromatic Cellulose acetate Nanofibers containing Vanillin using Electrospinning Technique , Innovative Food Technologies , 2018 ; 5 (4) : 567 - 581
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- Elham Hasanvand,Ali Rafe*,Bahareh Emadzadeh , Phase separation behavior of flaxseed gum and rice bran protein complex coacervates , FOOD HYDROCOLLOIDS , 2018 ; 82 : 412 - 423
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- 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
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- 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
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- Behrouz Ghorani*,Bahareh Emadzadeh , Evaluation of Cellulose Acetate Nanofibers Morphology in Single and Binary Solvent Systems for Production of Edible Cyclodexterin Nanocarriers , Innovative Food Technologies , 2017 ; 5 (2) : 189 - 202
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- 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
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- 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
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- 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
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- 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
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- Sima Shamsaei,Seyed Mohammad Ali Razavi*,Bahareh Emadzadeh,Esmaeil Ataye Salehi , Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums , Iranian Food Science and Technology Research Journal , 2017 ; 1 (1) : 65 - 78
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- 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
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- 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
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- 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
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- 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
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- Hoda Khalesi*,Bahareh Emadzadeh,Rasoul Kadkhodaee,Yapeng Fang , Whey protein isolate-Persian gum interaction at neutral pH , FOOD HYDROCOLLOIDS , 2016 ; 59 : 45 - 49
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- Fatemeh Javidi,Seyed Mohammad Ali Razavi*,Mostafa Mazaheri Tehrani,Bahareh Emadzadeh , Effect of guar and basil seed gums on physical properties of low fat and light ice cream , Iranian Food Science and Technology Research Journal , 2016 ; 11 (5) : 694 - 706
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- 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
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- Bahareh Emadzadeh*,Seyed Mohammad Ali Razavi,Elham Rezvani,Gerhard Schleining , Steady shear rhological behavior and thixotropy of low-calorie pistachio butter , International Journal of Food Properties , 2015 ; 18 (1) : 137 - 148
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- Bahareh Emadzadeh,Seyed Mohammad Ali Razavi*,Gerhard Schleining , Dynamic Rheological and Textural Characteristics of Low- calorie pistachio butter , International Journal of Food Properties , 2013 ; 16 (3) : 512 - 526
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- Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Gerhard Schleining , Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter , International Journal of Food Properties , 2013 ; 3 (16) : 512 - 526
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- Seyed Mohammad Ali Razavi,Toktam Mohammadi Moghadam,Bahareh Emadzadeh,Fakhreddin Salehi , Dilute solution properties of wild sage (Salvia macrosiphon) seed gum , Food Hydrocolloids , 2012 ; : 205 - 210
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- Bahareh Emadzadeh,Seyed Mohammad Ali Razavi*,Majid Hashemi,Mahdi Nassiri Mahallati,Reza Farhoosh , Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology , International Journal of Nuts and Related Sciences , 2011 ; 2 (4) : 37 - 54
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