- ,Arash Koocheki*,Behrouz Ghorani,Mohabbat Mohebbi , Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin , Food Hydrocolloids for Health , 2024 ; 5 : 100177-1 - 100177-10
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- Habibeh Azizi,Arash Koocheki*,Behrouz Ghorani , Structural elucidation of Gluten/Zein nanofibers prepared by electrospinning process: Focus on the effect of zein on properties of nanofibers , POLYMER TESTING , 2023 ; 128 : 108231-1 - 108231-9
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- ,Arash Koocheki*,Behrouz Ghorani,Mohabbat Mohebbi , Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions , Iranian Food Science and Technology Research Journal , 2023 ; 19 (1) : 57 - 78
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- ,Arash Koocheki*,Behrouz Ghorani , Encapsulation of caffeine in sandwich structured Alyssum homolocarpum seed gum/PVA/gelatin nanofibers using electrospinning technique , FOOD HYDROCOLLOIDS , 2023 ; 140 : 1-108604 - 11-108604
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- Fatemeh Mousavi,Arash Koocheki*,Behrouz Ghorani,Mohabbat Mohebbi , Rheological properties, electrical conductivity, and surface activity of alginate/AHSG (Alyssum homolocarpum seed gum) blend and their effect on the formation of electrosprayed hydrogel beads , RHEOLOGICA ACTA , 2022 ; 61 (8) : 649 - 661
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- Arash Koocheki*,Mohammad Ali Hesarinejad*,M.R. Mozafari , Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts , chemical and biological technologies in agriculture , 2022 ; 9 (61) : 1 - 14
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- Mohammad Ali Hesarinejad,Arash Koocheki*,Seyed Mohammad Ali Razavi,Mohammad Amin Mohammadifar , Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate , Food Science and Technology , 2020 ; 16 (96) : 175 - 184
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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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- Mohammadamin Miri,Mohammadbagher Habibi Najafi*,Jebraeil Movaffagh,Masoud Najaf Najafi,Behrouz Ghorani,Arash Koocheki , Production of zein protein microfiber by electrospinning , Food Science and Technology , 2017 ; 14 (65) : 105 - 116
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- Mohammadamin Miri,Jebraeil Movaffagh,Mohammadbagher Habibi Najafi*,Masoud Najaf Najafi,Behrouz Ghorani,Arash Koocheki , Optimization of elecrospinning process of zein using central composite design , FIBERS AND POLYMERS , 2016 ; 17 (5) : 769 - 777
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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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- Abdolmajid Maskooki,Morteza Mohammadi,Seyed Ali Mortazavi,Arash Koocheki,Zahra Pourfallah , Extraction of phenolic compound from barberry by subcritical water and investigation of antioxidation properties of extracted juices , Food Science and Technology , 2015 ; 12 (46) : 49 - 59
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- Seyed Ali Mortazavi*,Abdolmajid Maskooki,Amir Ghandi,Arash Koocheki,Javad Baroei , Activities and morphology of saccharomyces cerevisiae , Food Science and Technology , 2005 ; 2 (3) : 81 - 94
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- 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 ; : -
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- 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 ; : -
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- 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 ; : -
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