Works matching AU Rafe, Ali

Results: 34

Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3890, doi. 10.1002/jsfa.7586

By:

Rafe, Ali;
Vahedi, Elnaz;
Hasan‐Sarei, Azadeh Ghorbani

Publication type:

Article

Phase Separation Behavior of Apple Pectin/Wheat Germ Protein Complex Coacervates.

Published in:

Journal of Research & Innovation in Food Science & Technology, 2024, v. 13, n. 3, p. 171, doi. 10.22101/JRIFST.2024.397359.1469

By:

Ghale shahi, Hamed Jamshidian;
Rafe, Ali;
Emadzadeh, Bahareh;
Shekarchizadeh, Hajar

Publication type:

Article

The effect of p H and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels.

Published in:

International Journal of Food Science & Technology, 2013, v. 48, n. 9, p. 1924, doi. 10.1111/ijfs.12172

By:

Rafe, Ali;
Razavi, Seyed M. A.

Publication type:

Article

Dynamic viscoelastic study on the gelation of basil seed gum.

Published in:

International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 556, doi. 10.1111/j.1365-2621.2012.03221.x

By:

Rafe, Ali;
Razavi, Seyed M. A.

Publication type:

Article

Enhancing the Texture and Sensory Properties of Pickled Cucumbers with Different Brine Solutions.

Published in:

Foods, 2025, v. 14, n. 3, p. 336, doi. 10.3390/foods14030336

By:

Yousefi, Mahdieh;
Arianfar, Akram;
Hakimzadeh, Vahid;
Rafe, Ali

Publication type:

Article

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars.

Published in:

Foods, 2023, v. 12, n. 15, p. 2970, doi. 10.3390/foods12152970

By:

Ataollahi Eshkour, Mahnaz;
Ghorbani-HasanSaraei, Azade;
Rafe, Ali;
Shahidi, Seyed-Ahmad;
Naghizadeh Raeisi, Shahram

Publication type:

Article

Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid.

Published in:

Foods, 2022, v. 11, n. 23, p. 3913, doi. 10.3390/foods11233913

By:

Rafe, Ali;
Shadordizadeh, Talieh;
Hesarinejad, Mohammad Ali;
Lorenzo, Jose M.;
Abd El-Maksoud, Ahmed Ali;
Cheng, Weiwei;
Mozafari, M. R.;
Abedelmaksoud, Tarek Gamal

Publication type:

Article

Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion.

Published in:

Journal of Food Science & Technology, 2021, v. 58, n. 2, p. 484, doi. 10.1007/s13197-020-04557-5

By:

Belgheisi, Saba;
Motamedzadegan, Ali;
Milani, Jafar M.;
Rashidi, Ladan;
Rafe, Ali

Publication type:

Article

Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels.

Published in:

Journal of Texture Studies, 2019, v. 50, n. 2, p. 155, doi. 10.1111/jtxs.12385

By:

Mousavi, Seyyed Mohammad Reza;
Rafe, Ali;
Yeganehzad, Samira

Publication type:

Article

Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 3, p. 320, doi. 10.1111/jtxs.12302

By:

Shahsavani Mojarrad, Lida;
Rafe, Ali

Publication type:

Article

Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures.

Published in:

Journal of Texture Studies, 2017, v. 48, n. 6, p. 624, doi. 10.1111/jtxs.12277

By:

Shahsavani Mojarrad, Lida;
Rafe, Ali;
Sadeghian, Alireza;
Niazmand, Razieh

Publication type:

Article

Cover Image, Volume 48, Issue 6.

Published in:

Journal of Texture Studies, 2017, v. 48, n. 6, p. i, doi. 10.1111/jtxs.12313

By:

Shahsavani Mojarrad, Lida;
Rafe, Ali;
Sadeghian, Alireza;
Niazmand, Razieh

Publication type:

Article

Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread.

Published in:

Journal of Food Process Engineering, 2016, v. 39, n. 4, p. 345, doi. 10.1111/jfpe.12227

By:

Sadeghi, Farzad;
Hamdami, Nasser;
Shahedi, Mohammad;
Rafe, Ali

Publication type:

Article

Comparison effects of PEF and SC‐CO<sub>2</sub> treatments on lycopene, β‐carotene, lutein, β‐cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 10, p. 8233, doi. 10.1002/fsn3.4225

By:

Belgheisi, Saba;
Motamedzadegan, Ali;
Rashidi, Ladan;
Milani, Jafar M.;
Rafe, Ali

Publication type:

Article

Optimization of textural characteristics of restructured pimiento strips by response surface methodology.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 5, p. 1595, doi. 10.1002/fsn3.984

By:

Mousavi, Seyyed Mohammad Reza;
Rafe, Ali;
Yeganehzad, Samira

Publication type:

Article

Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 2, p. 875, doi. 10.1002/fsn3.939

By:

Ghorbani‐HasanSaraei, Azade;
Rafe, Ali;
Shahidi, Seyed‐Ahmad;
Atashzar, Azin

Publication type:

Article

Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 5, p. 1204, doi. 10.1002/fsn3.667

By:

Mojarrad, Lida Shahsavani;
Rafe, Ali

Publication type:

Article

Rheological and structural properties of enzyme‐induced gelation of milk proteins by ficin and <italic>Polyporus badius</italic>.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 2, p. 287, doi. 10.1002/fsn3.553

By:

Shabani, Reihaneh;
Shahidi, Seyed‐ahmad;
Rafe, Ali

Publication type:

Article

Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 3, p. 407, doi. 10.1002/fsn3.407

By:

Rafe, Ali;
Sadeghian, Alireza;
Hoseini ‐ Yazdi, Seyedeh Zohreh

Publication type:

Article

Functional Properties of Rice Bran Protein Isolate at Different pH Levels.

Published in:

Cereal Chemistry, 2016, v. 93, n. 1, p. 58, doi. 10.1094/CCHEM-04-15-0078-R

By:

Esmaeili, Mahroo;
Rafe, Ali;
Shahidi, Seyed‐Ahmad;
Ghorbani Hasan‐Saraei, Azade

Publication type:

Article

Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 14, p. 5851, doi. 10.1002/jsfa.11237

By:

Biglarian, Niloofar;
Rafe, Ali;
Shahidi, Seyed‐Ahmad

Publication type:

Article

Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates.

Published in:

Food Biophysics, 2018, v. 13, n. 4, p. 387, doi. 10.1007/s11483-018-9544-5

By:

Hasanvand, Elham;
Rafe, Ali

Publication type:

Article

Refining of Crude Canola Oil using PSA Ultrafiltration Membrane.

Published in:

International Journal of Food Engineering, 2012, v. 8, n. 2, p. 1, doi. 10.1515/1556-3758.1931

By:

Rafe, Ali;
Razavi, Seyed Mohammad Ali;
Khodaparast, M. H. Haddad

Publication type:

Article

Textural and Rheological Properties of Sliceable Ketchup.

Published in:

Gels (2310-2861), 2023, v. 9, n. 3, p. 222, doi. 10.3390/gels9030222

By:

Shokraneh, Nadia;
Alimi, Mazdak;
Shahidi, Seyed-Ahmad;
Mizani, Maryam;
Bameni Moghadam, M.;
Rafe, Ali

Publication type:

Article

Dynamic rheological properties of sesame protein dispersions.

Published in:

Legume Science, 2023, v. 5, n. 2, p. 1, doi. 10.1002/leg3.177

By:

Rafe, Ali;
Seddighi, Ramesh;
Mousavi, Maryam;
Bastan, Ensieh

Publication type:

Article

Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy.

Published in:

International Journal of Food Properties, 2015, v. 18, n. 12, p. 2652, doi. 10.1080/10942912.2014.999864

By:

Rafe, Ali;
Razavi, Seyed M.A.

Publication type:

Article

Characterization of caseinate-pectin complex coacervates as a carrier for delivery and controlled-release of saffron extract.

Published in:

Chemical & Biological Technologies in Agriculture, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40538-024-00647-0

By:

Ardestani, Faezeh;
Haghighi Asl, Ali;
Rafe, Ali

Publication type:

Article

Complex coacervate of wheat germ protein/high methoxy pectin in encapsulation of d-limonene.

Published in:

Chemical & Biological Technologies in Agriculture, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40538-024-00579-9

By:

Jamshidian, Hamed;
Rafe, Ali

Publication type:

Article

Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization.

Published in:

Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00464-x

By:

Dara, Arash;
Feizy, Javad;
Naji-Tabasi, Sara;
Fooladi, Ebrahim;
Rafe, Ali

Publication type:

Article

Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers.

Published in:

Chemical & Biological Technologies in Agriculture, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s40538-022-00371-7

By:

Biglarian, Niloofar;
Rafe, Ali;
Shahidi, Seyed-Ahmad;
Lorenzo, Jose M.

Publication type:

Article

Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation.

Published in:

Chemical & Biological Technologies in Agriculture, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s40538-022-00355-7

By:

Ardestani, Faezeh;
Haghighi Asl, Ali;
Rafe, Ali

Publication type:

Article

Development and Characterization of Calcium Ion‐Enhanced Nanophytosomes Encapsulating Pomegranate Fruit Extract.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 2, p. 1, doi. 10.1002/fsn3.70032

By:

Sedighi, Ramesh;
Rafe, Ali;
Rajabzadeh, Ghadir;
Pardakhty, Abbas

Publication type:

Article

Impact of pH on the Physicochemical, Structural, and Techno‐Functional Properties of Sesame Protein Isolate.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 1, p. 1, doi. 10.1002/fsn3.4760

By:

Ghorbani, Azade;
Rafe, Ali;
Hesarinejad, Mohammad Ali;
Lorenzo, Jose M.

Publication type:

Article

Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques.

Published in:

Journal of Food Processing & Preservation, 2015, v. 39, n. 1, p. 91, doi. 10.1111/jfpp.12268

By:

Abdollahi Moghaddam, Mohammad R.;
Rafe, Ali;
Taghizadeh, Masoud

Publication type:

Article