Curriculum Vitae


1)Personal Information:


Full Name: Akram Arianfar
Academic Ranking:
Department:
Field of Studies (Major):
University (graduated from):
E-mail:


2) Research Projects


3) Publications


  1. Atena Modiri,Akram Arianfar*,Sara Naji tabasi,Vahid Hakimzadeh , Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi (Alyssum homolocarpum) seed gum complex particles:gastrointestinal digestion , JOURNAL OF MICROENCAPSULATION , 2024 ; 41 (2) : 79 - 93

  2. Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil , Research and Innovation in Food Science and Technology , 2023 ; 12 (2) : 137 - 154

  3. Atena Modiri,Akram Arianfar*,Sara Naji tabasi,Vahid Hakimzadeh , Production of reduced fat mayonnaise using nano emulsion stabilized with Pickering particles of casein-Qodumeh Shirazi seed gum complex , Iranian Food Science and Technology Research Journal , 2022 ; : -

  4. 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) : -

  5. Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties , Iranian Food Science and Technology Research Journal , 2022 ; 18 (4) : 514 - 526

  6. Bita Mohammadalami,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology , Research and Innovation in Food Science and Technology , 2022 ; 11 (2) : 123 - 140

  7. Hamideh Maqamikia,Vahid Hakimzadeh*,Akram Arianfar,Ghadir Rajabzadeh,Mostafa Shahidi Noghabi , Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D3-loaded nanoniosomes produced by different surfactant , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2022 ; 46 (2) : e16230 -

  8. Hamideh Maqamikia,Vahid Hakimzadeh*,Akram Arianfar,Ghadir Rajabzadeh,Mostafa Shahidi Noghabi , Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants , Research and Innovation in Food Science and Technology , 2021 ; 10 (3) : 249 - 260

  9. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Study on the Effect of Enzymatic Purification on Rheological Properties of Balangu Seed (Lallemantia royleana) Gum , Innovation in food science and technology , 2021 ; 13 (2) : 99 - 117

  10. 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

  11. Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt , Journal of Food Measurement and Characterization , 2021 ; 15 (2) : 1270 - 1280

  12. Sima Naji-Tabasi,الهام مهدیان*,Akram Arianfar,Sara Naji tabasi , Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2021 ; 42 : 633 - 640

  13. Sima Naji-Tabasi,الهام مهدیان,Akram Arianfar,Sara Naji tabasi* , Preparation of cold gel emulsion system using isolated soy protein-Basil seed gum complex as a fat replacement in cream , Iranian Food Science and Technology Research Journal , 2021 ; 17 (2) : 365 - 378

  14. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties , Journal of Food Processing and Preservation , 2020 ; 12 (1) : 95 - 112

  15. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Physicochemical properties and surface activity characterization of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum , Journal of Food Measurement and Characterization , 2020 ; 14 (6) : 3625 - 3632

  16. Sima Naji-Tabasi,الهام مهدیان*,Akram Arianfar,Sara Naji tabasi , Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream , Research and Innovation in Food Science and Technology , 2020 ; 9 (3) : 269 - 282

  17. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties , Food Science and Technology , 2019 ; 16 (95) : 37 - 51

  18. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Investigating functional characteristics of water-soluble polysaccharide isolated from balangu seed (lallemantia royleana) gum , Food science and technology , 2019 ; 13 (2) : 97 - 102

  19. مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Antioxidant and antimicrobial activities of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum , Journal of analytical science and technology , 2019 ; 10 (1) : 1 - 11

  20. Zahra Keshavarz,Razieh Niazmand*,Akram Arianfar , Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices , Research and Innovation in Food Science and Technology , 2018 ; 7 (1) : 1 - 12

  21. Sareh Rashidi,Razieh Niazmand*,Akram Arianfar , Reduction of Acrylamide Content and Oil Absorption in Donuts,Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil , Research and Innovation in Food Science and Technology , 2017 ; 1 (6) : 1 - 10

  22. Mehrnoosh Mir Alaei Motlagh,Akram Arianfar*,Mostafa Shahidi Noghabi , the effect of gum arabic and maltodextrin on microencapsulation of ginger oilin green tea extract by spray drying method , AGRO FOOD INDUSTRY HI-TECH , 2016 ; 27 (5) : 28 - 32

  23. فاطمه نورانی,Samira Yeganehzad,Akram Arianfar*,مریم سردرودیان,الهام مهدیان , Investigation on Antioxidant Effect of Ginger (Zingiber officinale) Essence Oil on Oily Cake , Natural Products: An Indian Journal , 2016 ; 12 (1) : 1 - 9

  24. Mehrnoosh Mir Alaei Motlagh,Akram Arianfar*,Mostafa Shahidi Noghabi , Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch , Food Science and Technology , 2015 ; 13 (1) : 63 - 72

  25. 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


4) Conference Papers


  1. Zahra Keshavarz,Razieh Niazmand,Akram Arianfar , کاهش مقدار آکریل آمید و جذب روغن برش های سیب زمینی با استفاده از اثر آنتی اکسیدانی روغن کنجد و پوشش¬دهی , , 2015 ; , قوچان

  2. Sareh Rashidi,Razieh Niazmand,Akram Arianfar , بررسی اثر آنتی اکسیدانی روغن کنجد و پوشش دهی بر مقدار آکریل آمید و جذب روغن دونات , , 2015 ; , قوچان

  3. شیدا رشیدی,Razieh Niazmand,Akram Arianfar , Reduction of acrylamide formation and oil uptake using garden cress (Lepidium sativum) seed mucilage and pectin coatings in doughnut , , 2014 ;

  4. Zahra Keshavarz,Razieh Niazmand,Akram Arianfar , Reduction of acrylamide formation and oil uptake using basil (ocimum basilicum) seed mucilage and pectin coatings during potato deep frying , , 2014 ;

  5. 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 ;

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

  7. زهره فرزاد,Samira Yeganehzad,Akram Arianfar , اثر جایگزینی شکر با ایزومالت و سوکرالوز بر خواص فیزیکوشیمیایی و بافتی تافی رژیمی , ;

  8. زهره فرزاد,Samira Yeganehzad,Akram Arianfar , اثر جایگزینی شکر با ایزومالت و سوکرالوز بر خواص حسی تافی رژیمی , ;


5) Thesis


  1. Use of Pickering nanoemulsion stabilized by casein-Qodume Shirazi seed gum complex particles to produce low fat mayonnaise , Supervisor

  2. Effect of Inulin and kefiran on the physicochemcial, rheological and microstructural properties of low fat mozarella cheese , Supervisor , 2023

  3. The effect of Lipidium Perfoliatum seed gum on functional properties of corn starch during freezing and thawing , Supervisor , 2022

  4. Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological, microbial and microstruture characteristics of enriched yogurt , Supervisor , 2020

  5. Application of Pickering Emulsion Gel and Oleogel Produced with Soy Protein Isolate and Basil Seed Gum as Fat Replacer in Cream , Supervisor

  6. Separation of Balangu seed hydrocolloid fractions and investigation their functional and functional characteristics , Supervisor

  7. Production of low-fat ice cream using structured oil system , Supervisor , 2018

  8. Improvement in rheological and functional properties of wheat starch using basil seed gum , Supervisor , 2018

  9. Effect of Persian Gum on Functional, Thermal and Textural Properties of Wheat Starch Paste and Gel , Supervisor , 2018

  10. The effect of sesame oil and Garden cress (Lepidium sativum) , xanthan, and pectin coating on acrylamide formation in deep doughnut frying process , Co-Supervisor

  11. study the effective factors on encapsulation of ginger oil in green tea extract by spray drying , Supervisor


6) Books



7) Inventions


  1. Production of low fat mayonnaise using Pickering emulsion stabilized with casein-Alyssum homolocarpum seed gum particles , 109050 , 2023 , ایران


8) Teaching background



9) Workshops Presented