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Mohammad Ali Hesarinejad
Mohammad Ali Hesarinejad
Other namesمحمدعلی حصاری نژاد
Research Institute of Food Science and Technology (RIFST)
Verified email at rifst.ac.ir - Homepage
Title
Cited by
Cited by
Year
Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate
MA Hesarinejad, A Koocheki, SMA Razavi
Food Hydrocolloids 35, 583-589, 2014
2052014
Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects
BA Behbahani, FT Yazdi, F Shahidi, MA Hesarinejad, SA Mortazavi, ...
Carbohydrate polymers 155, 68-77, 2017
1272017
Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties
MA Hesarinejad, SMA Razavi, A Koocheki
International journal of biological macromolecules 81, 418-426, 2015
862015
Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage
A Koocheki, SMA Razavi, MA Hesarinejad
Food biophysics 7, 84-92, 2012
582012
Characterizations and rheological study of the purified polysaccharide extracted from quince seeds
F Rezagholi, SMB Hashemi, A Gholamhosseinpour, MH Sherahi, ...
Journal of the Science of Food and Agriculture 99 (1), 143-151, 2019
532019
The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage
MA Hesarinejad, MS Jokandan, MA Mohammadifar, A Koocheki, ...
International journal of biological macromolecules 115, 1260-1266, 2018
372018
Integration of fuzzy logic and computer vision in intelligent quality control of celiac-friendly products
F Rezagholi, MA Hesarinejad
Procedia computer science 120, 325-332, 2017
332017
A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch
SM Mirzababaee, D Ozmen, MA Hesarinejad, OS Toker, S Yeganehzad
International Journal of Biological Macromolecules 223, 511-523, 2022
262022
Preparation of solid lipid nanoparticles and nanostructured lipid carriers containing zeaxanthin and evaluation of physicochemical properties
R Osanlou, M Emtyazjoo, A Banaei, MA Hesarinejad, F Ashrafi
Colloids and Surfaces A: Physicochemical and Engineering Aspects 641, 128588, 2022
262022
Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts
A Koocheki, MA Hesarinejad, MR Mozafari
chemical and biological technologies in agriculture 9 (1), 61, 2022
252022
Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks
S Ghaderi, M Mazaheri Tehrani, MA Hesarinejad
Food Science & Nutrition 9 (3), 1289-1298, 2021
252021
Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream
S Khosrow Shahi, Z Didar, MA Hesarinejad, M Vazifedoost
Journal of the Science of Food and Agriculture 101 (9), 3693-3706, 2021
232021
New insights into physical, morphological, thermal, and pasting properties of HHP‐treated starches: effect of starch type and industry‐scale concentration
A Heydari, SMA Razavi, MA Hesarinejad, A Farahnaky
Starch‐Stärke 73 (7-8), 2000179, 2021
212021
Dilute solution properties of Prunus armeniaca gum exudates: Influence of temperature, salt, and sugar
M Fathi, M Mohebbi, A Koocheki, MA Hesarinejad
International journal of biological macromolecules 96, 501-506, 2017
202017
The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum).
MA Hesarinejad, SMA Razavi, A Koocheki
Iranian Food Science & Technology Research Journal 11 (2), 2015
192015
Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese
MA Hesarinejad, JM Lorenzo, A Rafe
Carbohydrate Polymer Technologies and Applications 2, 100162, 2021
172021
Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation
ZB Ghorghi, S Yeganehzad, MA Hesarinejad, A Faezian, V Kutsenkova, ...
Food Hydrocolloids 140, 108599, 2023
162023
The dependency of rheological properties of Plantago lanceolata seed mucilage as a novel source of hydrocolloid on mono-and di-valent salts
MA Hesarinejad, E Shekarforoush, FR Attar, S Ghaderi
International journal of biological macromolecules 147, 1278-1284, 2020
162020
The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef
A Mehrabani, AJ Javan, MA Hesarinejad, A Mahdavi, M Parsaeimehr
Food Bioscience 47, 101622, 2022
152022
Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum
S Ghaderi, MA Hesarinejad, E Shekarforoush, SM Mirzababaee, ...
Food Science & Nutrition 8 (10), 5571-5579, 2020
142020
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