Dr. Milad Fathi mfathi@iut.ac.ir miladfathee@yahoo.com 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 Professor- Department of Food Science and Technology, Isfahan University of Technology Research Interests Food Process Engineering Controlled Delivery Systems Mass & Heat Transfer Modelling Physical Properties of Food Dr. Milad Fathi type: Journal Title Date Development of nanoencapsulated lavender essential oil using cellulose nanocrystals as reinforcement for cherry tomatoes packaging 2025 - Effect of High-Intensity Ultrasound and Dielectric Barrier Discharge Plasma on Physicochemical Properties of Egg White Protein and Its Binary Hydrogels with Xanthan Gum 2024-12 Physicochemical stability and controlled release of vitamin D3-loaded emulsions stabilised by whey protein isolate-basil seed gum conjugates 2024-11 Production of starch edible films using chitin nanocrystals extracted from mushroom 2024-08 Microencapsulation of tomato oleoresin using tomato waste fibre and its application for orange juice fortification 2024-07 Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging 2024-04 The potential of DBD plasma pretreatment for the isolation of micro- and nano-cellulose fibers from the walnut shells 2024-03 Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions 2024-02 Production of cellulose nanocrystals from tomato pomace as a food waste and their application for stabilizing of Pickering emulsions 2023-11 Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction 2023-10
