Dr. Nafiseh Soltanizadeh

soltanizadeh@iut.ac.ir

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	Date
Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis	2024-08
The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties	2024-08
Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting	2024-06
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
Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma	2023-05
The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin	2023-05
Evaluation of physicochemical properties of extracted cellulose from the walnut shell using non-thermal plasma pretreatment	2023-04
Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging	2023-01
Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions	2022-12