Curriculum Vitae


1)Personal Information:


Full Name: Mohammad Ali Hesarinejad
Academic Ranking: Assistant Professor
Department: Department of Food Processing
Field of Studies (Major): Food Science & Technology - Food Technology
University (graduated from): Ferdowsi University of Mashhad
E-mail: ma.hesarinejad@rifst.ac.ir


2) Research Projects


  1. - , Principal researcher , 2023

  2. Experimental project of using functional water produced by cold plasma to reduce microbial load and increase shelf life of tail , Principal researcher

  3. Probiotic Analog Meat based on waste soy protein , Principal researcher , 2023

  4. Ration Road Map in a 5-year Prospect , Co-principal researcher , 2021

  5. Production and evaluation of physicochemical and antioxidant properties of encapsulated Portulaca oleracea extract and its application in a dairy food model system , Principal researcher

  6. Preparation of biodegradable polymeric composites for Fabrication of food packaging disposable containers , Principal researcher , 2022

  7. Optimization of Chubak extraction using pulse electric fields with the aim of ice-cream production , Principal researcher , 2020

  8. Dimensional and experimental analysis of the effect of high hydrostatic pressure treatment on functional, rheological, and structural properties of millet starch , Principal researcher , 2021

  9. Formulation and production process of edible hybrid gels based on grape seed oil: its application in chocolate production and evaluation of clinical effects , Principal researcher , 2022

  10. Optimization of pectin extraction from apple pulp using pulsed and microwave electric field and its functional and rheological properties , Research Inspector , 2021

  11. Investigating the effects of cold plasma on physicochemical and rheological properties of κ-carrageenan and its effects on rheological and sensory properties of chocolate milk , Principal researcher , 2022

  12. the improvment of cheese efficiency through utilization of food hydrogels , Principal researcher , 2020

  13. Development of elastic gel systems of ricotta cheese along with hydrocolloids in the stuffed olive paste , Principal researcher , 2019

3) Publications


  1. Bahareh Behesht Ara,Mohsen Vazifedoost*,zohreh Didar,Bahareh Hajirostamloo,Mohammad Ali Hesarinejad* , A pH-sensitive indicator based on biodegradable polymers of zein/chitosan containing hematoxylin natural dye for visual quality monitoring of chicken fillets , Food bioscience , 2024 ; 58 : 103801 -

  2. Mahdi Yosefiyan,الهام مهدیان*,Arefeh Kordjazi,Mohammad Ali Hesarinejad* , Freeze-dried persimmon peel: A potential ingredient for functional ice cream , Heliyon , 2024 ; 10 (3) : e25488 -

  3. Saeed Mirarab Razi*,Mohabbat Mohebbi*,Seyyed Mahdi Mirzababaee,Mohammad Ali Hesarinejad,Mohammad Khalilian Movahed , The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture , Heliyon , 2024 ; 10 : 24140 -

  4. Mohammad Reza Radnia,الهام مهدیان*,Ali Mohammadi Sani,Mohammad Ali Hesarinejad , Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream , Research and Innovation in Food Science and Technology , 2024 ; 12 (3) : 343 - 354

  5. Narges Nemati,Mohammad Ali Hesarinejad* , A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces , Food science & nutrition , 2024 ; 12 (13) : 1880 - 1887

  6. Mohammadreza Abdollahimoghaddam*,Mohammad Ali Hesarinejad*,Fatemeh Javidi , Effect of the sorbitol to glycerol weight ratio and sugarcane bagasse concentration on the physicomechanical properties of wheat starch‑based biocomposite , Chemical and Biological Technologies in Agriculture , 2023 ; 10 : 131 -

  7. Ahmed Ali Abd El-Maksoud,Mohammad Ali Hesarinejad,Tarek Gamal Abedelmaksoud* , Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream , Food systems , 2023 ; 6 (3) : 403 - 408

  8. mona kaveh,Samira Yeganehzad*,Mansour Rabie Ashkezary,Mohammad Ali Hesarinejad,Aldo Todaro,Katsuyoshi Nishinari , Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability , JOURNAL OF TEXTURE STUDIES , 2023 ; : -

  9. Abdollah Hematian Sourki*,Mohammad Ali Hesarinejad , Molecular conformation and dilute solution properties of barley β-glucan: unveiling β-glucan as a highly lexible biopolymer under diferent processing conditions , Chemical and Biological Technologies in Agriculture , 2023 ; (10) : 69 -

  10. zohreh Didar*,Mohammad Ali Hesarinejad , Active packaging based on wheat germ protein isolate–Malva sylvestris leaf mucilage embedded with D-limonene nanoliposome: preparation and characterization , Chemical and Biological Technologies in Agriculture , 2023 ; (10) : 67 -

  11. Elham Ommat Mohammadi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Mohsen Dabestani,Emanuel Schneck,Reinhard Miller , Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties , Colloids and Interfaces , 2023 ; 3 (7) : 1 - 16

  12. Ammar B. Altemimi,Siba MouidAl-haliem,Zina T.Alkanan,Muthanna J. Mohammed,Mohammad Ali Hesarinejad*,Mazin A. A. Najm,Aziz Bouimayane,Francesco Cacciola,Tarek Gamal Abedelmaksoud* , Exploring the phenolic profile, antibacterial, and antioxidant properties of walnut leaves (Juglans regia L.) , Food science & nutrition , 2023 ; 11 (11) : 6845 - 6853

  13. Qausar Hamed ALKaisy,Jasim S. Al-Saadi,Ali Khudhair Jaber AL-Rikabi,Ammar B. Altemimi,Mohammad Ali Hesarinejad*,Tarek Gamal Abedelmaksoud , Exploring the health benefits and functional properties of goat milk proteins , Food science & nutrition , 2023 ; : https://doi.org/10.1 -

  14. Mohammadreza Abdollahimoghaddam*,Mohammad Ali Hesarinejad,Fatemeh Javidi , Characterization and optimization of polylactic acid and polybutylene succinate blend/starch/wheat straw biocomposite by optimal custom mixture design , POLYMER TESTING , 2023 ; 121 : 108000 -

  15. Zohreh Baratian Ghorghi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Ali Faezian,Vasilissa Kutsenkova,Zhiming Gao,Katsuyoshi Nishinari,Nataliia Nepovinnykh , Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation , FOOD HYDROCOLLOIDS , 2023 ; (140) : 108599 -

  16. Farnaz Rezaiyan Attar,Naser Sedaghat*,Atena Pasban,Samira Yeganehzad,Mohammad Ali Hesarinejad , Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit , Chemical and Biological Technologies in Agriculture , 2023 ; 10 (16) : 1 - 18

  17. Talieh Shadordizadeh,الهام مهدیان*,Mohammad Ali Hesarinejad* , Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream , Food science & nutrition , 2023 ; 11 (4) : 1940 - 1951

  18. Zahra Sharifi,Ashkan Jebelli Javan*,Mohammad Ali Hesarinejad*,Mahnoosh Parsaeimehr , Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt , chemical and biological technologies in agriculture , 2023 ; 10 (3) : 1 - 18

  19. Gisoo Maleki,Talieh Shadordizadeh,M.R. Mozafari*,Farnaz Rezaiyan Attar,Mohammad Ali Hesarinejad* , Physicochemical and nutritional characteristics of nutrition bar fortifed with cowpea protein , Journal of Food Measurement and Characterization , 2022 ; : -

  20. 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 -

  21. Seyyed Mahdi Mirzababaee,Duygu Ozmen,Mohammad Ali Hesarinejad*,Omer SaidToker*,Samira Yeganehzad , A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2022 ; 223 : 511 - 523

  22. zohreh Didar*,Mohammad Ali Hesarinejad , Preparation of vitamin D3-loaded oil-in-water-in-oil double emulsions using psyllium gum: optimization using response surface methodology , Chemical and Biological Technologies in Agriculture , 2022 ; 9 : 81 -

  23. , *, ,Mohammad Ali Hesarinejad, , Evaluation of in vitro release of zeaxanthin-containing nanocarriers , Journal of Biological Studies , 2022 ; 5 (3) : 512 - 521

  24. Mohammad Ali Hesarinejad,Seyyed Mahdi Mirzababaee*,Omer said Toker,Samira Yeganehzad , Dimensional and experimental analysis of high hydrostatic pressure process Case study: Application of dimensionless numbers in millet starch rheological test , Research and Innovation in Food Science and Technology , 2022 ; : -

  25. Mohammad Reza Amiryousefi,H. J. Al -kaabi,Sahar Selah Barzin,Mohammad Ali Hesarinejad* , The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized , Food Science and Technology , 2022 ; 19 (127) : 91 - 99

  26. 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

  27. Maryam Bayat Tork,Mohsen Vazifedoost*,Mohammad Ali Hesarinejad*,zohreh Didar,Masoud Shafafi , Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties , Foods (Basel, Switzerland) , 2022 ; 11 (13) : 1909 -

  28. Zohreh Baratian Ghorghi,Ali Faezian,Samira Yeganehzad*,Mohammad Ali Hesarinejad , Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration , Research and Innovation in Food Science and Technology , 2022 ; 11 (1) : 43 - 54

  29. 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 -

  30. Ali Mehrabani,Ashkan Jebelli Javan*,Mohammad Ali Hesarinejad*,Ali Mahdavi,Mahnoosh Parsaeimehr , The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef , Food bioscience , 2022 ; (47) : 101622 -

  31. , *, ,Mohammad Ali Hesarinejad, , Preparation of solid lipid nanoparticles and nanostructured lipid carriers containing zeaxanthin and evaluation of physicochemical properties , COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2022 ; 641 : 128588 -

  32. Maryam Bayat Tork,Mohsen Vazifedoost*,Mohammad Ali Hesarinejad,zohreh Didar,Masoud Shafafi , Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis , Food Science and Technology , 2022 ; 18 (121) : 225 - 236

  33. Tarek Gamal Abedelmaksoud*,Mohammad Ali Hesarinejad*,Behdad Shokrollahi Yancheshmeh , The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp , Research and Innovation in Food Science and Technology , 2022 ; 10 (4) : 341 - 350

  34. Farnaz Rezaiyan Attar,Naser Sedaghat*,Atena Pasban,Samira Yeganehzad,Mohammad Ali Hesarinejad , Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design , Journal of Food Measurement and Characterization , 2022 ; 16 (2) : 1049 - 1061

  35. Babak Mousavi,Sajjad Ghaderi*,Mohammad Ali Hesarinejad,Azizollah Pourmahmoudi , Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast , International Journal of Food Studies , 2021 ; 10 (2) : 322 - 333

  36. Behdad Shokrollahi Yancheshmeh,Mohammad Ali Hesarinejad, , , ,Ashkan Jebelli Javan* , Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour , Iranian Food Science and Technology Research Journal , 2021 ; 17 (4) : 543 - 557

  37. 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

  38. 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

  39. Mojtaba Salehi,Amireghbal Khajehrahimi*,Mohammad Ali Hesarinejad , The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt , Food Science and Technology , 2021 ; 18 (117) : 95 - 107

  40. Ali Heydari,Seyed Mohammad Ali Razavi*,Mohammad Ali Hesarinejad,Asgar Farahnaky , New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP-Treated Starches: Effect of Starch Type and Industry-Scale Concentration , STARCH-STARKE , 2021 ; 73 : 000 - 000

  41. Mohammad Ali Hesarinejad*,Mohammadreza Abdollahimoghaddam,Minoo Jafarzadeh,Massoud Rezaee Oghazi , The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method , Innovative Food Technologies , 2021 ; 8 (3) : 325 - 335

  42. Sara Khosrow Shahi,zohreh Didar*,Mohammad Ali Hesarinejad*,Mohsen Vazifedoost , Optimized pulsed electric field-assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2021 ; 101 (9) : 3693 - 3706

  43. Farnaz Rezaiyan Attar,Naser Sedaghat*,Samira Yeganehzad,Atena Pasban,Mohammad Ali Hesarinejad , Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions , Food Science and Technology , 2021 ; 18 (114) : 181 - 194

  44. Sara Khosrow Shahi,Mohammad Ali Hesarinejad*,zohreh Didar,Mohsen Vazifedoost , Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk , Food Science and Technology , 2021 ; 18 (114) : 225 - 235

  45. Mohammad Ali Hesarinejad,Mohammad Reza Amiryousefi* , Modeling of Kinetic Changes of Ostrich Meat Color during Deep Fat Frying by Image Processing , Food Science and Technology , 2021 ; 18 (111) : 361 - 369

  46. Sajjad Ghaderi,Mostafa Mazaheri Tehrani*,Mohammad Ali Hesarinejad , Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks , Food science & nutrition , 2021 ; 9 (3) : 1289 - 1298

  47. Sajjad Ghaderi*,Mohammad Ali Hesarinejad*,Elhamalsadat Shekarforoush,Seyyed Mahdi Mirzababaee,Farzad Karimpour , Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum , Food science & nutrition , 2020 ; 8 (10) : 5571 - 5579

  48. 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

  49. Toktam Yasamani Farimani,Mohammad Ali Hesarinejad*,Maryam Tat , A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage , Iranian Food Science and Technology Research Journal , 2020 ; 16 (3) : 25 - 35

  50. 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

  51. Mohammad Ali Hesarinejad*,Elhamalsadat Shekarforoush,Farnaz Rezaiyan Attar,Sajjad Ghaderi , The dependency of rheological properties of Plantago lanceolata seed mucilage as a novel source of hydrocolloid on mono- and di-valent salts , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 147 : 1278 - 1284

  52. Mohammad Ali Hesarinejad*,Sara Khosrow Shahi,Nika Jafar Nia , The effect of packaging on the food packaged products marketing , Food Science and Technology , 2019 ; 16 (91) : 213 - 218

  53. Mohammad Ali Hesarinejad*,Zahra Siyar,Farnaz Rezaiyan Attar , Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake , Food Science and Technology , 2019 ; 16 (86) : 213 - 222

  54. Behdad Shokrollahi Yancheshmeh,Mohammad Ali Hesarinejad,Negar Rezaei,Azadeh Salimi,Ghazal Shemshadi,Mahnaz Kazemzadeh,Ashkan Jebelli Javan* , Optimization of extraction conditions of antioxidant and polyphenolic compounds of Ferula Persica extract by using response surface methodology , Food Science and Technology , 2019 ; 15 (85) : 151 - 164

  55. Fatemeh Rezagholi,Seyed Mohammad Bagher Hashemi*,Aliakbar Gholamhosseinpour,Mousa Hamidabadi Sherahi,Mohammad Ali Hesarinejad,Marcel Tutor Ale , Characterizations and rheological study of the purified polysaccharide extracted from quince seeds , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2019 ; 99 (1) : 143 - 151

  56. Farnaz Rezaiyan Attar,Fatemeh Rezagholi,Mohammad Ali Hesarinejad* , Vicia villosa protein isolate: a new source of protein to make a biodegradable film , Potravinarstvo , 2018 ; 12 (1) : 461 - 471


4) Conference Papers


  1. Mohammad Ali Hesarinejad*,Sara Naji tabasi,Hossein Zamani , Investigating of the indicators of Tayyeb concept as a top food brand , Tayyab international food conference , 2022 ; Iran , mashhad

  2. Elham Ommat Mohammadi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Mohsen Dabestani,Reinhard Miller,Emanuel Schneck , Structural and functional Modification of WPI using vacuum cold plasma , International Scientific Conference EUFoam2022 , 2022 ; لهستان , Krakow

  3. mona kaveh*,Samira Yeganehzad,Mohammad Ali Hesarinejad , Descriptive Sensory Evaluation of Chewing Gums: A Comparative Survey on Chewing Gums with Natural and Biodegradable Gum Bases , 3rd International Turkic World Congress on Science and Engineering , 2021 ; Turkey , Niğde

  4. ,MS Utesheva,Nataliia Nepovinnykh*,Zohreh Baratian Ghorghi,Mohammad Ali Hesarinejad,Ali Faezian,Samira Yeganehzad , DEVELOPMENT OF SUGAR-FREE CHOCOLATE PRODUCT FORMULATION BASED ON AN EDIBLE HYBRID GEL , third National Scientific and practical Conference with International participation < , 2020 ; روسیه , saratove

  5. Mohammad Ali Hesarinejad*,Maryam Tat , The Effect of Althaea officinalis Mucilage on Physical, Staling and Sensory Properties of Sponge Cake , International Conference on Promotion of Scientific & Regional Cooperation on Food and Agricultural Sciences , 2018 ; Iran , Mashhad

  6. Ali Rafe,Alireza Sadeghian,Mohammad Ali Hesarinejad* , The effect of hydrocolloids on the yield and some physicochemical characteristics of Iranian White cheese , International Conference on Promotion of Scientific & Regional Cooperation on Food and Agricultural Sciences , 2018 ; Iran , Mashhad


5) Thesis


  1. Production of Zeaxanthin-Loaded Nanocarriers and Evaluation of Its Physicochemical Properties and Their Release , Co-Supervisor , 2024

  2. Investigating the formation of hybrid gel and oleofoam systems based on grape seed oil and its application in the formulation of chocolate products , Co-Supervisor , 2023

  3. Investigation the possibility of producing sauce with Dunaliella salina algae biomass powder as stabilizer , Co-Supervisor , 2022

  4. The effect of solvent and extraction methods on antioxidant activity of Nepeta crispa L. extraxt , Co-Supervisor , 2022

  5. Investigation the effect persimmon peels dried with different methods on physicochemical, textural and sensory properties of ice cream , Co-Supervisor , 2022

  6. Investigating the effect of Plantago major seed mucilage on the rheological and functional properties of wheat starch , Co-Supervisor , 2022

  7. Feasibility Study of Production of Enriched Snack with Spirulina Platensis Microalgae and Evaluation of its Sensory, Physicochemical and Nutritional Properties using Data Mining , Supervisor , 2022

  8. Microencapsulation of Isatis Tinctoria plant extract for use in ice cream as a natural colour , Co-Supervisor , 2022

  9. Influence of Wheat Starch, Cornstarch and Waxy cornstarch Treated with High Hydrostatic Pressure as Fat Replacers on the Characteristics of low fat Model Oil in Water Emulsion , Co-Supervisor , 2021

  10. Evaluation of the combined effect of ultrasound and protease extracted from Leek on tendeness of beef , Supervisor

  11. Investigation of physical properties of apple dried by fluidized bed dryer, using ultrasound as a pretreatment , Co-Supervisor , 2020


6) Books


  1. Emerging Natural Hydrocolloids: Rheology and Functions, chapters 8,10


7) Inventions


  1. الاستومر زیست تخریب پذیر مبتنی بر آمیزه پلی لاکتیک اسید نرم شده و سازگار شده و صمغ سقز جهت مصارف غذایی , 110162 , 2023 , Iran

  2. ساخت بیوکامپوزیت های زیست تخریب پذیر از آمیزه بیوپلی استرها پرشده با پلیمرهای طبیعی , 109629 , 2023 , Iran

  3. شیر غنی شده با نانوحامل های لیپیدی حاوی ترکیبات زیست فعال دریایی , 107728 , 2022 , Iran

  4. SEMI-FINISHED CONFECTIONERY PRODUCT BASED ON HYBRID GEL , R U 2753975 C 1 , 2021 , RUSSIAN FEDERATION

  5. هیدروژل بهبوددهنده راندمان پنیرسازی از مخلوط حاوی کتیرای بدست آمده از تراوشات گیاه کتیرا و صمغ زانتان , 101687 , 2020 , Iran

  6. فرمولاسیون پودر فوری بلوط تخمیر شده , 100658 , 2020 , Iran

  7. فرمولاسیون نان تست بر پایه آرد بلوط تانن گیری شده , 99504 , 2019 , Iran


8) Teaching background


  1. ارزیابی بافت های جامد و مایع در صنایع غذایی , 1401 , Course 1

  2. Formulation of food products , 1401 , Course 1

  3. Evaluation of liquid and solid tissues in the food industry , 1401 , Course 1

  4. Food formulation , 1400 , Course 1

  5. Evaluation of texture and liquid properties in food Sciecnes , 1400 , Course 1

  6. Evaluation of liquid and solid tissues in the food industry , 1399 , Course 1

  7. Evaluation of liquid and solid tissues in the food industry , 1398 , Course 1

  8. عملیات واحد در مهندسی صنایع غذایی , 1397 , Course 2

  9. عملیات صنایع غذایی , 1397 , Course 2

  10. تکنولوژی قند , 1397 , Course 2

  11. food formulation , 1397 , Course 1

  12. اصول طراحی کارخانجات صنایع غذایی , 1397 , Course 1

  13. صنایع آشامیدنی ها , 1397 , Course 1

  14. تکنولوژی غلات و آزمایشگاه , 1397 , Course 1


9) Workshops Presented