Suivre
Ali Rafe
Ali Rafe
Research Institute of Food siceince and Technology
Adresse e-mail validée de rifst.ac.ir
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The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties
SMA Razavi, B Emadzadeh, A Rafe, AM Amini
Journal of Food Engineering 81 (1), 209-217, 2007
1332007
Dynamic viscoelastic study on the gelation of basil seed gum
A Rafe, SMA Razavi
International Journal of Food Science & Technology 48 (3), 556-563, 2013
1102013
Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels
A Rafe, SMA Razavi, R Farhoosh
Food Hydrocolloids 30 (1), 134-142, 2013
1032013
Kinetic study of κ-carrageenan degradation and its impact on mechanical and structural properties of chitosan/κ-carrageenan film
M Shahbazi, G Rajabzadeh, R Ettelaie, A Rafe
Carbohydrate polymers 142, 167-176, 2016
1002016
Rheological and structural characteristics of whey protein-pectin complex coacervates
M Raei, A Rafe, F Shahidi
Journal of Food Engineering 228, 25-31, 2018
912018
Physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition
M Shahbazi, G Rajabzadeh, A Rafe, R Ettelaie, SJ Ahmadi
Food Hydrocolloids 71, 259-269, 2017
792017
Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties
SMA Razavi, A Rafe, TM Moghaddam, AM Amini
Journal of Food Engineering 81 (1), 218-225, 2007
752007
Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate
A Rafe, SMA Razavi
Food Hydrocolloids 62, 58-65, 2017
712017
Application of whey protein-pectin nano-complex carriers for loading of lactoferrin
M Raei, F Shahidi, M Farhoodi, SM Jafari, A Rafe
International journal of biological macromolecules 105, 281-291, 2017
692017
Effect of thermal treatment on chemical structure of β-lactoglobulin and basil seed gum mixture at different states by ATR-FTIR spectroscopy
A Rafe, SMA Razavi
International Journal of Food Properties 18 (12), 2652-2664, 2015
642015
Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates
E Hasanvand, A Rafe
Food Hydrocolloids 83, 296-307, 2018
612018
Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar
A Rafe, A Sadeghian, SZ Hoseini‐Yazdi
Food science & nutrition 5 (3), 407-414, 2017
602017
Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties
A Rafe, A Sadeghian
Journal of cereal science 74, 64-71, 2017
582017
The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties
SMA Razavi, AM Amini, A Rafe, B Emadzadeh
Journal of Food Engineering 81 (1), 226-235, 2007
582007
Functional properties of rice bran protein isolate at different pH levels
M Esmaeili, A Rafe, SA Shahidi, A Ghorbani Hasan‐Saraei
Cereal chemistry 93 (1), 58-63, 2016
562016
Physical-mechanical properties and chemical composition of Balangu (Lallemantia royleana (Benth. in Walla.)) seed
SMA Razavi, T Mohammadi Moghaddam, A Mohammad Amini
International Journal of Food Engineering 4 (5), 2008
542008
Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates
E Hasanvand, A Rafe
International journal of biological macromolecules 131, 60-66, 2019
522019
Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate
A Rafe, SMA Razavi, S Khan
Food research international 49 (1), 32-38, 2012
502012
Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature
A Rafe, SS Mousavi, SA Shahidi
Journal of Cereal Science 60 (3), 514-519, 2014
482014
Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum
SMR Mousavi, A Rafe, S Yeganehzad
Carbohydrate polymers 232, 115809, 2020
412020
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