Dr. Milad Fathi

Dr. Milad Fathi
mfathi@iut.ac.ir
Google Scholar
Office
Department of Food Science and Technology,College of Agriculture, Isfahan University of Technology, Isfahan Iran. P.O. Box: 84156-83111
Phone
+98 31 33913368
Fax
+98 31 33913381
Positions
Associate Professor- Department of Food Science and Technology, Isfahan University of Technology
Interested In
Food Process Engineering
Controlled Delivery Systems
Mass & Heat Transfer Modelling
More Articles
Title DOI Year Month type
Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging 10.1016/j.jfoodeng.2023.111854 1403 01 Journal
The potential of DBD plasma pretreatment for the isolation of micro- and nano-cellulose fibers from the walnut shells 10.1016/j.carbpol.2023.121692 1402 12 Journal
Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions 10.1016/j.ijbiomac.2023.128982 1402 11 Journal
Production of cellulose nanocrystals from tomato pomace as a food waste and their application for stabilizing of Pickering emulsions 10.1016/j.bcdf.2023.100378 1402 08 Journal
Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction 10.1080/01932691.2023.2263540 1402 07 Journal
Encapsulation of Coenzyme Q10 by Gelatin-basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification 10.22067/ifstrj.2023.81438.1240 1402 06 Journal
Thermally Insulating Cellulose Nanofiber Aerogels from Brewery Residues 10.1021/acssuschemeng.3c01113 1402 04 Journal
Nanoencapsulation of oregano essential oil using cellulose nanocrystals extracted from hazelnut shell to enhance shelf life of fruits: Case study: Pears 10.1016/j.ijbiomac.2023.124704 1402 04 Journal
Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers 10.22067/ifstrj.2022.78402.1199 1401 11 Journal
Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging 10.1016/j.foodhyd.2022.108029 1401 10 Journal
https://people.iut.ac.ir/en/mfathi