Dr. Nafiseh Soltanizadeh

soltanizadeh@iut.ac.ir

Google Scholar

Office

Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, I.R. Iran

Phone

+98 31 33913330

Fax

+98 31 33912254

Research Interests

Recognition of mechanisms associated with meat tenderness

Application of new methods and techniques in meat science

Sensory evaluation in food science

Neutraceutical compounds and applications in food science

type: Journal
Title	Conference / Journal	Date
From by-product to functional ingredient: Effect of mushroom stipe powders on gelation, texture, and lipid oxidation of processed meat systems	Applied Food Research	2026-06
Dielectric barrier discharge (DBD) plasma-induced structural and functional modification of gelatin powder	Future Foods	2026-06
Unveiling the Impact of Vacuum and Atmospheric Frying and Post-Fry Cooling on Texture and Physicochemical Attributes of Chicken Nuggets	JOURNAL OF FOOD PROCESSING AND PRESERVATION	2026-05
Ultrasonicated brine: implications for polyphosphate functionality and beef quality	ULTRASONICS SONOCHEMISTRY	2026-02
Exploring the potential of deep eutectic solvents (DESs) for food-compatible eutectogel development: Physicochemical, antimicrobial, and antifreeze properties	Future Foods	2026-02
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions	Food Chemistry-X	2026-01
Nozzle-less electrospun eugenol-loaded gelatin nanofibers: effect on fish preservation and quality enhancement	npj Science of Food	2026-01
Integrated microalgal bioprocessing of restaurant food waste hydrolysates into functional lipids and biodiesel	BIORESOURCE TECHNOLOGY	2025-12
From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack	npj Science of Food	2025-11
Oil Structuring Using Stearin Fractions Derived From Slaughterhouse By-Products: Effect of Gelator and Oil Type on Physicochemical Characteristics of Structured Oil	JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY	2025-08