- hamed Jamshidian,Ali Rafe* , Complex coacervate of wheat germ protein/high methoxy pectin in encapsulation
of d-limonene , Chemical and Biological Technologies in Agriculture , 2024 ; 11 (1) : 1 - 14
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- 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 : -
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- Mahnaz Ataollahi Eshkour,Azadeh Ghorbani-HasanSaraei*,Ali Rafe*,Seyed Ahmad Shahidi,Shahram Naghizadeh Raeisi , Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars , Foods (Basel, Switzerland) , 2023 ; 12 (15) : 1 - 12
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- Nadia Shokraneh,Mazdak Alimi*,Seyed Ahmad Shahidi*,Maryam Mizani,Mohammad Bameni Moghadam,Ali Rafe , Textural and Rheological Properties of Sliceable Ketchup , gels , 2023 ; 9 (3) : 1 - 17
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- Ali Rafe*, , , , Dynamic Rheological properties of sesame protein dispersion , Legume Science , 2023 ; : -
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- Niloofar Biglarian,Ali Rafe*,Seyed Ahmad Shahidi,Jose M. Lorenzo , Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers , Chemical and Biological Technologies in Agriculture , 2022 ; 9 (96) : 1 - 16
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- Ali Rafe*,Talieh Shadordizadeh,Mohammad Ali Hesarinejad,Jose M. Lorenzo,Ahmed Ali Abd El-Maksoud,Weiwei Cheng*,M.R. Mozafari,Tarek Gamal Abedelmaksoud , Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid , Foods (Basel, Switzerland) , 2022 ; 11 (23) : 3913 -
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- Atefeh Mohammadi,Seyed Ahmad Shahidi*,Ali Rafe*,Shahram Naghizadeh Raeisi,Azadeh Ghorbani-HasanSaraei , Rheological properties of dairy desserts: Effect of rice bran protein and fat content , JOURNAL OF FOOD SCIENCE , 2022 ; 87 (11) : 1 - 14
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- Atefeh Mohammadi,Seyed Ahmad Shahidi*,Ali Rafe,Shahram Naghizadeh Raeisi,Azadeh Ghorbani-HasanSaraei , Extraction and characterization of rice bran protein and its utilization in low -fat dairy dessert as a substitute for dairy protein , Food Science and Technology , 2022 ; 19 (124) : 157 - 170
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- hamed Jamshidian,Ali Rafe*,Seyyed Mahdi Mirzababaee , Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface – Response , Food Science and Technology , 2022 ; 19 (122) : 129 - 141
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- Ali Rafe*,Sahar Selah Barzin,Ulrich Kulozik,Mohammad Ali Hesarinejad , Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams , FOOD HYDROCOLLOIDS , 2022 ; 130 : 107683 -
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- Ali Rafe,Dana Glickman,Natalia García Rey,Nicole Haller,Ulrich Kulozik,Bjorn Braunschweig* , Structure-property relations of β-lactoglobulin/κ-carrageenan mixtures in aqueous foam , COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2022 ; 640 : 128267 -
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- Niloofar Biglarian,Azin Atashzar,Ali Rafe*,Seyed Ahmad Shahidi , Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream , Food Science and Technology , 2022 ; 18 (121) : 13 - 24
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- Faeze Ardestani,Ali Haghighi Asl*,Ali Rafe* , Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation , Chemical and Biological Technologies in Agriculture , 2021 ; 9 (83) : 1 - 15
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- Negin Djavaheripour,Lida Shahsavani,Shadi Mehdikhani,Yaser Inanloo,Ali Rafe* , Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes , Global Journal of Science Frontier Research , 2021 ; 21 (7) : 31 - 38
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- Naser Maghise,Akram Arianfar*,Esmaeil Ataye Salehi,Ali Rafe , Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2021 ; 191 : 1079 - 1086
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- Mohammad Ali Hesarinejad,Jose M. Lorenzo,Ali Rafe* , Influence of Gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese , Carbohydrate Polymer Technologies and Applications , 2021 ; 2 : 100162 - 100162
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- Mohammad Ali Hesarinejad*,Atefeh Arefkhani,Ali Rafe,Fatemeh Javidi,Alireza Sadeghian , Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar , Iranian Food Science and Technology Research Journal , 2021 ; 17 (4) : 583 - 593
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- Seyyed Mahdi Mirzababaee*,Ali Faezian,Ali Rafe,Hossein Zamani , Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread , Food Science and Technology , 2021 ; 118 (18) : 223 - 235
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- hamed Jamshidian,Ali Rafe*,Seyyed Mahdi Mirzababaee , Optimization of pectin extraction from apple pomace by response surface methodology , Food Science and Technology , 2021 ; 18 (117) : 197 - 206
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- Niloofar Biglarian,Ali Rafe*,Seyed Ahmad Shahidi , Effect of basil seed gum and κ-carrageenan on the rheological, textural and structural properties of whipped cream , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2021 ; 101 (14) : 5851 - 5860
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- , *,Jafar Mohammadi Milani, ,Ali Rafe , Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion , JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 2021 ; 58 (2) : 484 - 493
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- Mohammad Ali Hesarinejad*,Ali Rafe,Alireza Sadeghian,Mahboobe Sarabi-Jamab , Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive , Food Science and Technology , 2020 ; 17 (101) : 81 - 91
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- Saba Belgheisi, *,Jafar Mohammadi Milani, ,Ali Rafe , Physicochemical characterization of different tomato commercial cultivars grown in Iran , Food Science and Technology , 2020 ; 17 (98) : 73 - 84
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- Abbas Abedfar,Marzieh Hosseininezhad,Ali Rafe* , Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 154 : 371 - 379
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- Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum , CARBOHYDRATE POLYMERS , 2020 ; 232 : 115809 - 115817
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- Elham Hasanvand,Ali Rafe* , Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2019 ; 131 : 60 - 66
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- Azadeh Ghorbani-HasanSaraei*,Ali Rafe,Seyed Ahmad Shahidi,Azin Atashzar , Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition , Food science & nutrition , 2019 ; 7 (2) : 875 - 881
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- Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Optimization of textural characteristics of restructured pimiento strips by response surface methodology (RSM) , Food Science & Nutrition , 2019 ; 7 (5) : 1595 - 1605
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- Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels , JOURNAL OF TEXTURE STUDIES , 2019 ; 50 (2) : 155 - 164
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- Elham Hasanvand,Ali Rafe* , Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates , Food Biophysics , 2018 ; 13 (4) : 387 - 395
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- Lida Shahsavani,Ali Rafe* , Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels , Iranian Food Science and Technology Research Journal , 2018 ; 14 (3) : 1 - 16
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- Lida Shahsavani,Ali Rafe* , Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM , Food science & nutrition , 2018 ; 6 (5) : 1204 - 1213
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- Masoumeh Raei,Fakhri Shahidi*,Majid Farhoodi,Seyed Mahdi Jafari,Ali Rafe , The Effect of Encapsulated Camel milk’s lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell , Research and Innovation in Food Science and Technology , 2018 ; 7 (2) : 119 - 132
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- Lida Shahsavani,Ali Rafe* , Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch , JOURNAL OF TEXTURE STUDIES , 2018 ; 49 : 320 - 327
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- Elham Hasanvand,Ali Rafe* , Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates , FOOD HYDROCOLLOIDS , 2018 ; 83 : 296 - 307
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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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- Reihaneh Shabani,Seyed Ahmad Shahidi,Ali Rafe* , Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius , Food Science & Nutrition , 2018 ; 6 : 287 - 294
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- Masoumeh Raei,Ali Rafe*,Fakhri Shahidi , Rheological and structural characteristics of whey protein-pectin complex coacervates , JOURNAL OF FOOD ENGINEERING , 2018 ; 228 : 25 - 31
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- Lida Shahsavani,Ali Rafe*,Alireza Sadeghian,Razieh Niazmand , Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures , JOURNAL OF TEXTURE STUDIES , 2017 ; 48 (6) : 624 - 632
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- Maryam Kiumarsi,Ali Rafe*,Samira Yeganehzad , Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate , APPLIED RHEOLOGY , 2017 ; 6 (27) : 64123 - 64132
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- Masoumeh Raei,Fakhri Shahidi*,Majid Farhoodi,Seyed Mahdi Jafari,Ali Rafe , Application of whey protein-pectin nano-complex carriers for loading of lactoferrin , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2017 ; 105, 1 : 281 - 291
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- Masoud Hashemi Shahraki*,Abdolmajid Maskooki,Ali Faezian,Ali Rafe , Flux improvement of ultrafiltration membranes using ultrasound and gas bubbling , Desalination and Water Treatment , 2017 ; 51 : 24278 - 24287
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- Ali Rafe*,Alireza Sadeghian,Seyede Zohreh Hosseini Yazdi , Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar , Food Science and Nutrition , 2017 ; 5-3 : 407 - 414
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- Ali Rafe*,Alireza Sadeghian , Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties , JOURNAL OF CEREAL SCIENCE , 2017 ; 74 : 64 - 71
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- Ali Rafe*,Seyed Mohammad Ali Razavi , Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate , FOOD HYDROCOLLOIDS , 2017 ; 62 : 58 - 65
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- *,Seyed Ali Mortazavi,Ali Rafe,Akram Sharifi , Effect of time and frequency of ultrasound on drying of Aloe vera gel by using osmotic pretreatment , Innovation in food science and technology , 2016 ; 8 (1) : 35 - 42
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- Seyed Elias Mirabolhassani,Ali Rafe,Seyed Mohammad Ali Razavi* , The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimumbasilicum) seed gum , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2016 ; 93 (Part A) : 623 - 629
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- Ali Rafe*,Elnaz Vahedi,Azadeh Ghorbani-HasanSaraei , Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2016 ; 96 (11) : 3890 - 3896
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- Farzad Sadeghi,Naser Hamdami,Mohammad Shahedi,Ali Rafe* , NUMERICAL MODELING OF HEAT AND MASS TRANSFER DURING CONTACT BAKING OF FLAT BREAD , JOURNAL OF FOOD PROCESS ENGINEERING , 2016 ; 39 (4) : 345 - 356
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- Mahdiyar Shahbazi,Ghadir Rajabzadeh*,Rammile Ettelaie,Ali Rafe , Kinetic study of k-carrageenan degradation and its impact on mechanical and structural properties of chitosan/k-carrageenan film , CARBOHYDRATE POLYMERS , 2016 ; 142 : 167 - 176
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- Mahdiyar Shahbazi*,Ghadir Rajabzadeh,Ali Rafe*,Rammile Ettelaie,Seyed javad Ahmadi , The physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition , FOOD HYDROCOLLOIDS , 2016 ; 60 : 393 - 404
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- Mahroo Esmaeili,Ali Rafe,Seyed Ahmad Shahidi,Azadeh Ghorbani-HasanSaraei , Functional properties of rice bran protein isolate at different pH levels , Cereal Chemistry , 2016 ; 93 (1) : 58 - 63
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- Ali Rafe,Seyed Mohammad Ali Razavi , Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy , International Journal of food properties , 2015 ; 18 (12) : 2652 - 2664
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- Elnaz Vahedi*,Ali Rafe,Azadeh Ghorbani-HasanSaraei,Hasan Sarabi , Investigating Textural properties for a mixture of whey proteins and isolated rice bran proteins , Food Science and Technology , 2015 ; 13 (1) : 73 - 81
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- Ali Alehosseini,Ali Rafe,Ali Faezian,Elham Alehosseini , Study of the effective diffusion coefficient, activation energy, and modeling humidification kinetic of pea garden , Food Science and Technology , 2015 ; 13 (1) : 11 - 20
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- Mohammadreza Abdollahimoghaddam,Ali Rafe,Masoud Taghizadeh , Kinetics of color and physical attributes of cookie during deep-fat frying by image processing techniques , Journal of Food Processing and Preservation , 2015 ; (1) : -
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- Ali Rafe,Mohsen Saberi , Physicochemical characteristics of garlic (Allium sativuml.) oil: Effect of extraction procedure , International Journal of Nutrition and Food Sciences , 2014 ; : -
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- Ali Rafe,Masoud Hashemi Shahraki , The Rheological Modeling and Effect of Temperature on Steady Shear Flow Behavior of Cordia abyssinica Gum , Journal of Food Processing & Technology , 2014 ; : -
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- Ali Rafe,Seyede Shiva Mousavi,Seyed Ahmad Shahidi , Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature , Journal of cereal science , 2014 ; : -
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- Ali Rafe,Seyed Mohammad Ali Razavi , The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels , International journal of food science and technology , 2013 ; : 1924 - 1931
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- Ali Rafe,Seyed Mohammad Ali Razavi,Reza Farhoosh , Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels , Journal of Food Hydrocolloids , 2013 ; : 134 - 142
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