Dr. Seyedhossein Razavizadegan jahromi

sh.razavizadegan@iut.ac.ir

Office

Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology

Phone

+98 313 3913385

Fax

+98 313 391xxxx

Research Interests

Food chemistry

Food proteins

protein modifications, covalent and non-covalent interactions of food proteins with other food components with the aim of manipulating functional ingredients

Dairy science

Application of chemometrics methods in food science

type: Journal
Title	Conference / Journal	Date
Skim milk powder fortification with anticancer lipopeptides for enhanced therapeutic properties	Applied Food Research	2026-04
Skim milk powder fortification with anticancer lipopeptides for enhanced therapeutic properties		2026 -
Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study		2020 -
Response surface optimization of Barbari bread making process variables: Interrelationship of texture, image and organoleptic characteristics; using image analysis for quality and shelf life prediction		2014 -
Bread making process optimization: Staling kinetics, relationship of batter rheology, shelf life, quality and sensory characteristics of Barbari bread		2013 -
Application of glazing for bread quality improvement		2012 -
The physical properties of fig as a function of moisture content and variety.		2010 -
Effect of polyols on shelf‐life and quality of flat bread fortified with soy flour		2009 -

type: Conference
Title	Date
Review of the reduction approaches of Acrylamide in the bakery and fried potato productes	2024 - 10
Staling and Quality of Iranian Flat Bread Stored at Modified Atmosphere in Different Packaging	2007 -