Curriculum Vitae


1)Personal Information:


Full Name: Bahareh Emadzadeh
Academic Ranking: Associate Professor
Department: Department of Food Nanotechnology
Field of Studies (Major): Science and Food Industry - Food Science and Technology Engineering
University (graduated from): Ferdowsi University of Mashhad
E-mail: b.emadzadeh@rifst.ac.ir


2) Research Projects


  1. Formulation and Evaluation of Physicochemical Characteristics & Bioaccessibility of Sesamol-Caffeine Nanoliposomal Structures , Co-principal researcher , 2023

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

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

  4. Production of gluten-based protein nanofibers and evaluation of the approaches towards their structural water resistance , Principal researcher , 2023

  5. Study of the effect of probiotic on the health improvement of children with symptoms of attention deficit hyperactivity disorder (ADHD) , Principal researcher , 2022

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

  7. Designing a Rice Quality Assessment and Ranking Model Based on Tayyib Indices , Research Inspector

  8. The Production of Odorless Functional Beverage Containing Garlic Oil , Principal researcher , 2019

  9. Formulation of low fat sesame butter and the evaluation of the effect of textural characteristics on swallowing , Principal researcher , 2021

  10. Designing and fabrication of thermochromic nanosensors as an indicator for freshness of food products , Principal researcher , 2019

  11. Optimization of submerged production of Beta-Glucans from Pleurotus ostreatus and its utilization as a fat replacer in functional low fat yogurt , Research Inspector , 2020

  12. Study of Iranian Natural Gums and route planning adjustment , Co-principal researcher , 2019

  13. - , Research Inspector

  14. Development of Reduced Calorie Dessert with Improved Quality Attribute Using Hydrogels , Research Inspector , 2021

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

  16. - , Research Inspector

  17. Developing a novel pH-responsive electrospun nanosensor for monitoring the fish spoilage , Principal researcher

  18. Sustained release of caffeine by microencapsulation in hydrogels using electrohydrodynamic atomization- , Co-principal researcher

  19. - , Principal researcher

  20. - , Principal researcher

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

  22. - , Principal researcher

  23. Stabilization of egg- free mayonnaise , Principal researcher

  24. - , Principal researcher

  25. Feasibility study and research pilot plant design on formulation and prototype preparation of Energy bars and nutrition bars in shelf stable military packaging for 24 hour Ration , Research Inspector

  26. - , Research Inspector

  27. - , Principal researcher

3) Publications


  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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 -

  8. 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 -

  9. 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

  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. 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

  12. 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

  13. 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

  14. 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) : -

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. ,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

  21. ,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

  22. 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

  23. ,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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. ,هما بقایی*,Bahareh Emadzadeh, , Meat tenderization using natural compounds from fruits and vegetables , Food Science and Technology , 2019 ; 16 (91) : 145 - 155

  34. 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

  35. 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

  36. 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

  37. 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

  38. Elham Hasanvand,Ali Rafe*,Bahareh Emadzadeh , Phase separation behavior of flaxseed gum and rice bran protein complex coacervates , FOOD HYDROCOLLOIDS , 2018 ; 82 : 412 - 423

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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


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. 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

  3. 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 ;

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

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

  6. 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 ;

  7. 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

  8. 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

  9. 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

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

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

  12. Bahareh Emadzadeh , Hydrocolloids as fat replacers: a review on novel iranian resources , , 2014 ;

  13. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Elham Rezvani,Gerhard Schleining , Steady-shear rheological properties of low-calorie pistachio butter: Time and Temperature dependency , , 2012 ; سوئیس , سوئیس

  14. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Elham Rezvani,Gerhard Schleining , Dynamic rheological characteristics of low-calorie pistachio butter: Effect of fat replacer and sweetener , , 2012 ; سوئیس , سوئیس

  15. Seyed Mohammad Ali Razavi,Bahareh Emadzadeh,Toktam Mohammadi Moghadam,Fakhreddin Salehi , Intrinsic viscosity of wild sage (Salvia macrosiphon) seed gum as affected by ionic strength , , 2012 ; سوئیس , سوئیس

  16. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Mahdi Nassiri Mahallati,Reza Farhoosh , The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology , , 2011 ; Greece , آتن - یونان

  17. Seyed Mohammad Ali Razavi,Bahareh Emadzadeh,Toktam Mohammadi Moghadam , Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation , , 2009 ; سوئیس , Switzerland

  18. امیر معتمدی,هما بقایی,Bahareh Emadzadeh , بررسی اثر جایگزینی آرد دانه نخود و عدس بر ویژگیهای بافت و پخت همبرگر ممتاز , ;

  19. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Asad Mohammad Amini,Narjes Alamolhodaei,Fatemeh Javidi,علی الغونه , بررسی قابلیت صمغ دانه ریحان در پایدارسازی سامانه امولسیونی با چربی کاهش یافته , ;

  20. امیر معتمدی,هما بقایی,Bahareh Emadzadeh , بررسی اثر افزودن آرد دانه نخود و عدس بر ترکیب شیمیایی همبرگر ممتاز , ;

  21. Sima Shamsaei,Seyed Mohammad Ali Razavi,Esmaeil Ataye Salehi,Bahareh Emadzadeh , - , ; , دانشگاه آزاد اسلامی واحد قوچان

  22. Sima Shamsaei,Seyed Mohammad Ali Razavi,Esmaeil Ataye Salehi,Bahareh Emadzadeh , - , ; , دانشگاه آزاد اسلامی واحد قوچان

  23. Bahareh Emadzadeh,Seyed Mohammad Ali Razavi,Majid Hashemi,Reza Farhoosh , - , ; , تهران

  24. Bahareh Emadzadeh,Seyed Ali Mortazavi , بررسی روند تغییرات در فاکتورهای اندازه و شکل در برنج رقم طارم محلی طی مراحل مختلف پوست کنی با استفاده از اسکنر و پردازش تصویر , ; , مشهد - پارک علم و فناوری خراسان


5) Thesis


  1. - , Supervisor

  2. Production of Fast-dissolving Oral Film Containing Menthol Using Electrospinning Method: Comparison of the Release Process in Sandwich Structures and Containing Cyclodextrin Carriers , Supervisor , 2023

  3. Encapsulation of cinnamon essential oil by millifluidic method: evaluation of capsules characteristics and release in model acidic beverage and simulated intestinal conditions , Supervisor , 2022

  4. Feasibility of pectobacterium carotovorum bioControl using essential oil nano emulsions , Co-Supervisor , 2021

  5. Monitoring of fish spoilage by using the halochromic sensors , Supervisor

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

  7. Rheological, structural and thermal properties of flax seed gum/ rice bran protein complex coacervate to encapsulate the vanillin , Co-Supervisor , 2018

  8. - , Supervisor

  9. - , Supervisor

  10. - , Co-Supervisor

  11. Marination of veal steak using broccoli extract and monitoring the physicochemical characteristics during the tenderization time , Supervisor

  12. Effects of marination using asparagus extract and balsamic vinegar on the physicochemical and sensory characteristics of veal steak , Supervisor

  13. تآثیر صمغ دانه ریحان به عنوان جایگزین چربی بر خصوصیات سس مایونز کم چرب , Co-Supervisor

  14. بررسی امکان تولید همبرگر رژیمی با بکارگیری سبوس برنح , Supervisor

  15. اثر هیدروکلوئید بر پایداری حرارتی حلوا شکری , Supervisor

  16. بررسی امکان جایگزینی گوشت شترمرغ در فرمولاسیون تولید همبرگر , Supervisor

  17. تاثیر صمغ های گوار و دانه ریحان به عنوان جایگزین چربی بر ویژگیهای رئولوژیکی، فیزیکی و حسی بستنی کم چرب و نیمه چرب , Co-Supervisor

  18. ارزیابی کیفی و حسی فرمولاسیون برگر سبزیجات بر پایه آرد دانه حبوبات , Co-Supervisor


6) Books


  1. Textural Characteristics of World Foods , 2020

  2. Nanotechnology Applications in the Food Industry

  3. Modifying Food Texture Volume 1: Novel Ingredients and Processing Techniques


7) Inventions


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

  2. کپسول های هسته-پوسته آلژیناتی حاوی روغن اسانس دارچین تولید شده به روش میلی فلوئیدیک , 106777 , 2022 , IRAN

  3. Irreversible thermochromic nanosensor for monitoring the food spoilage , 103259 , 2020 , IRAN

  4. کره کنجد رژیمی , 97163 , 2018 , Iran

  5. نانوحسگر هالوکرومیک الکتروریسی شده جهت تشخیص کیفی تازگی ماهی , 95634

  6. تولید سس مایونز فاقد تخم مرغ , 92943

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


8) Teaching background


  1. Advanced Food Rheolgy , 1402 , Course 1

  2. رئولوژی مواد غذایی پیشرفته , 1401 , Course 1

  3. رئولوژی مواد غذایی پیشرفته , 1400 , Course 1

  4. رئولوژی مواد غذایی پیشرفته , 1399 , Course 1

  5. رئولوژی مواد غذایی پیشرفته , 1398 , Course 1

  6. Food texture evaluation , 1397 , Course 1

  7. رئولوژی مواد غذایی پیشرفته , 1397 , Course 1


9) Workshops Presented