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 Positions Associate Professor of Food Science 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 More ArticlesJournal Papers Title DOI type Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting 10.1016/j.ifset.2024.103657 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 Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma 10.1016/j.foodchem.2022.135059 Journal The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin 10.1007/s11947-023-03113-1 Journal Evaluation of physicochemical properties of extracted cellulose from the walnut shell using non-thermal plasma pretreatment 20.1001.1.20088787.1402.20.134.2.6 Journal Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging 10.1016/j.foodhyd.2022.108029 Journal Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions - Journal Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs - Journal Effects of microwave-assisted freezing on the quality attributes of lamb meat 10.1016/j.ijrefrig.2022.03.019 Journal
