Curriculum Vitae


1)Personal Information:


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


2) Research Projects


3) Publications


  1. Fatemeh Abbaszadeh, *,Rasoul Kadkhodaee,یحیی مقصودلو,Alireza Sadeghi Mahoonak , Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evaluation of its quality indicators , Food Research , 2023 ; : -

  2. Fatemeh Abbaszadeh, *,Rasoul Kadkhodaee,Alireza Sadeghi Mahoonak,یحیی مقصودلو , Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2023 ; 2023 : -

  3. Tayebeh Shahi,Mohammad Ghorbani*,Seyed Mahdi Jafari,Alireza Sadeghi Mahoonak,یحیی مقصودلو,Adel Beigbabaei , Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage , Food Science and Technology , 2022 ; 19 (126) : 71 - 85

  4. Mansour Rabie Ashkezary*,Samira Yeganehzad,Hamed Vatankhah,Aldo Todaro,یحیی مقصودلو , Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate , ITALIAN JOURNAL OF FOOD SCIENCE , 2018 ; 30 (1) : 26 - 36


4) Conference Papers


  1. Mansour Rabie Ashkezary,Samira Yeganehzad,یحیی مقصودلو , Spectrum descriptive analysis and acceptability of low fat model dark chocolate with different emulsifier type, level and particle size distribiution , ;

  2. Mansour Rabie Ashkezary,Samira Yeganehzad,یحیی مقصودلو , Effect of different types of emulsifiers and refining time on textural and rheological properties of low-calorie model dark chocolate , ;

  3. منصور ربیعی,Samira Yeganehzad,یحیی مقصودلو,Mohammad Ghorbani,Aman Mohammad Ziaiifar , اثر نوع و میزان امولسیفایر بر ویژگی‌های حسی شکلات تیره کم کالری , ;

  4. منصور ربیعی,Samira Yeganehzad,یحیی مقصودلو,Mohammad Ghorbani,Aman Mohammad Ziaiifar , اثر نوع و میزان امولسیفایر بر ویژگی‌های رئولوژیکی شکلات تیره کم کالری , ;


5) Thesis


  1. effect of type and concentration of emulsifier and refining time on textural and rheological properties of low calorie chocolate , Supervisor

  2. Effect of Pickering emulsion containing vitamin D3 on the physicochemical and rheological properties of gluten free cake , Co-Supervisor


6) Books



7) Inventions



8) Teaching background



9) Workshops Presented