| The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream F Javidi, SMA Razavi, F Behrouzian, A Alghooneh Food Hydrocolloids 52, 625-633, 2016 | 167 | 2016 |
| Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars F Behrouzian, SMA Razavi, H Karazhiyan Food Hydrocolloids 35, 100-105, 2014 | 136 | 2014 |
| Cress seed (Lepidium sativum) mucilage, an overview F Behrouzian, SMA Razavi, GO Phillips Bioactive Carbohydrates and Dietary Fibre 3 (1), 17-28, 2014 | 101 | 2014 |
| Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology SMA Razavi, A Alghooneh, F Behrouzian, SW Cui Food Hydrocolloids 60, 67-76, 2016 | 78 | 2016 |
| The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum F Behrouzian, SMA Razavi, H Karazhiyan International journal of food science & technology 48 (12), 2506-2513, 2013 | 65 | 2013 |
| Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio F Behrouzain, SMA Razavi, H Joyner Carbohydrate Polymers 232, 115775, 2020 | 58 | 2020 |
| Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends A Alghooneh, SMA Razavi, F Behrouzian Food Hydrocolloids 66, 206-215, 2017 | 57 | 2017 |
| Characterization of dietary fiber from coffee silverskin: An optimization study using response surface methodology F Behrouzian, AM Amini, A Alghooneh, SMA Razavi Bioactive carbohydrates and dietary fibre 8 (2), 58-64, 2016 | 42 | 2016 |
| Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends SMA Razavi, A Alghooneh, F Behrouzian Food Hydrocolloids 77, 307-321, 2018 | 36 | 2018 |
| Characterisation of cellulose from coffee silverskin A Alghooneh, A Mohammad Amini, F Behrouzian, SMA Razavi International journal of food properties 20 (11), 2830-2843, 2017 | 36 | 2017 |
| Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios F Behrouzian, SMA Razavi, A Alghooneh Journal of Applied Polymer Science 134 (5), 2017 | 30 | 2017 |
| Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes SMA Razavi, A Alghooneh, F Behrouzian Journal of Dispersion Science and Technology 39 (7), 982-995, 2018 | 22 | 2018 |
| Biopolymers for fat-replaced food design SMA Razavi, F Behrouzian Biopolymers for food design, 65-94, 2018 | 16 | 2018 |
| Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio F Behrouzain, SMA Razavi Food hydrocolloids 102, 105608, 2020 | 11 | 2020 |
| Steady shear rheological properties of emerging hydrocolloids F Behrouzian, SMA Razavi Emerging natural hydrocolloids: Rheology and functions, 81-100, 2019 | 11 | 2019 |
| Kinetic Modelling of Hydraulic Resistance in Colloidal System Ultrafltration: Effect of Physiochemical and Hydrodynamic Parameters SMA Razavi, A Alghooneh, F Behrouzian Journal of Membrane Science and Research 3 (4), 296-302, 2017 | 7 | 2017 |
| Hydrocolloids interaction elaboration based on rheological properties A Alghooneh, F Behrouzian, SMA Razavi Emerging natural hydrocolloids: Rheology and functions, 135-157, 2019 | 6 | 2019 |
| Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test SMA Razavi, F Behrouzian, A Alghooneh Journal of texture studies 48 (5), 470-484, 2017 | 6 | 2017 |
| Temperature dependency of the interaction between sage seed gum and xanthan gum: An interpretation of dynamic and thixotropy rheology based on creep test SMA Razavi, F Behrouzian, A Alghooneh Journal of Texture Studies 48 (5), 470-484, 2017 | 6 | 2017 |
| Sage (Salvia macrosiphon) Seed Gum SMA Razavi, A Alghooneh, F Behrouzian Emerging natural hydrocolloids: rheology and functions, 159-181, 2019 | 4 | 2019 |
Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, IranVerified email at um.ac.ir
