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 Research Interests Food Process Engineering Controlled Delivery Systems Mass & Heat Transfer Modelling More ArticlesJournal Papers Title DOI type Effect of High-Intensity Ultrasound and Dielectric Barrier Discharge Plasma on Physicochemical Properties of Egg White Protein and Its Binary Hydrogels with Xanthan Gum 10.1007/s11947-024-03700-w Journal Physicochemical stability and controlled release of vitamin D3-loaded emulsions stabilised by whey protein isolate-basil seed gum conjugates 10.1080/02652048.2024.2418615 Journal Production of starch edible films using chitin nanocrystals extracted from mushroom 10.1111/ijfs.17587 Journal Microencapsulation of tomato oleoresin using tomato waste fibre and its application for orange juice fortification 10.1111/ijfs.17309 Journal Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging 10.1016/j.jfoodeng.2023.111854 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 Journal Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions 10.1016/j.ijbiomac.2023.128982 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 Journal Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction 10.1080/01932691.2023.2263540 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 Journal
