Curriculum Vitae


1)Personal Information:


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


2) Research Projects


3) Publications


  1. Ali Alehosseini,Laura G. Gómez-Mascaraque,Behrouz Ghorani,Amparo Lopez-Rubio* , Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures , LWT-FOOD SCIENCE AND TECHNOLOGY , 2019 ; 113 : 108 - 280

  2. Ali Alehosseini,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee , Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme , LWT-FOOD SCIENCE AND TECHNOLOGY , 2019 ; 102 : 150 - 158

  3. Ali Alehosseini,Eva-María Gomez del Pulgar,Maria José Fabra,Laura G. Gómez-Mascaraque,Alfonso Benítez-Páez,Mahboobe Sarabi-Jamab,Behrouz Ghorani,Amparo Lopez-Rubio* , Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria , FOOD HYDROCOLLOIDS , 2019 ; 87 : 487 - 496

  4. Ali Alehosseini,Behrouz Ghorani*,Mahboobe Sarabi-Jamab,Nick Tucker , Principles of electrospraying: A new approach in protection of bioactive compounds in foods , CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2018 ; 58 (14) : 2346 - 2363

  5. Ali Alehosseini,Eva-María Gomez del Pulgar,Laura G. Gómez-Mascaraque,Marta Martínez-Sanz,Maria José Fabra,Yolanda Sanz,Mahboobe Sarabi-Jamab,Behrouz Ghorani,Amparo Lopez-Rubio* , Unpurified Gelidium-extracted carbohydrate-rich fractions improve probiotic protection during storage , LWT-FOOD SCIENCE AND TECHNOLOGY , 2018 ; 96 : 694 - 703

  6. Ali Alehosseini,Mahboobe Sarabi-Jamab*,Behrouz Ghorani,Rasoul Kadkhodaee,Saowakon Wongsasulak , Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles , Innovative Food Technologies , 2017 ; 4 (16) : 31 - 43

  7. Behrouz Ghorani*,Rasoul Kadkhodaee,Ali Alehosseini , The Effect of Biopolymer Type, Temperature and Relative Humidity on the Physicochemical Characteristics and Stability of Microencapsulated Bioactive Compounds of Saffron , Food Science and Technology , 2017 ; 14 (64) : 127 - 142

  8. 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


4) Conference Papers


  1. Ali Alehosseini*,Mahboobe Sarabi-Jamab,Behrouz Ghorani,Rasoul Kadkhodaee , Principles and methods of encapsulation of probiotics , - , 2016 ; Iran , Tehran


5) Thesis



6) Books


  1. Nanoencapsulation Technologies for the Food & Nutraceutical industries: Chapter 8: Nanocapsul Formation by Electrospinning

  2. (Innovative Processing Technologies for Foods with Bioactive Compounds (chapter 12


7) Inventions



8) Teaching background



9) Workshops Presented