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Arash Koocheki

Ferdowsi University of Mashhad

48H指数
220论文数
7.4K被引数
收录论文 90
发表时间
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Characterization of compound chocolate based on monoglyceride-carnauba wax oleogel基于单甘酯-巴西棕榈蜡油凝胶的复合巧克力表征
errFood Structure-Netherlands
IF5.9
err2026-06-30
err0
PREAI
errSomayeh Pakseresht; Mostafa Mazaheri Tehrani; Reza farhoosh; Arash Koocheki
err分享
err收藏
Co-encapsulation of curcumin and catechin in a grass pea protein/beeswax bigel: Enhancing rheological properties, encapsulation efficiency, and bioaccessibility鹰嘴豆蛋白/蜂蜡双凝胶中姜黄素和表没食子儿茶素没食子酸酯的共包封：增强流变特性、包封效率和生物可及性
errFood Research International
IF8
err2026-05-05
err0
PREAI
errAli Ebrahimzadeh; Arash Koocheki
err分享
err收藏
Ultrasound modification of grass pea starch: Amplitude-time effects on gel strength and structural properties超声改性鹰嘴豆淀粉：振幅-时间效应对凝胶强度和结构性质的影响
errInternational Journal of Biological Macromolecules
IF8.5
err2025-11-06
err0
PREAI
errMohammadKazem Heydarian; Arash Koocheki; Fakhri Shahidi; Rassoul Mozafarpour
err分享
err收藏
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil锦葵树胶与壳聚糖在双层膜中的协同效应：利用鼠尾草精油优化物理和功能特性
errFood Chemistry: X
IF8.2
err2025-09-30
err0
errOAAI
errZeinab Jaderi; Motahare Pirnia; Farideh Tabatabee Yazdi; Seyyed Ali Mortazavi; Arash Koocheki
err分享
err收藏
Controlled release and enhanced bioavailability of curcumin using multilayered LPSG/PVA and zein/gluten nanofibers fabricated by emulsion electrospinning利用乳液静电纺丝法制备的多层LPSG/PVA和玉米醇溶蛋白/面筋纳米纤维实现姜黄素的控释与生物利用度增强
errFood Chemistry
IF9.8
err2025-07-15
err0
PREAI
errHabibeh Azizi; Arash Koocheki; Behrouz Ghorani
err分享
err收藏
Physicochemical characteristics of liposomal curcumin immobilized in hybrid alginate/ Alyssum homocarpum seed gum hydrogels by electro-hydrodynamic atomization通过电液动力雾化固定的脂质体姜黄素在杂交海藻酸钠/ Alyssum homocarpum 种子胶水凝胶中的物理化学特性
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-01
err0
PREAI
errMousavi, Seyedeh Fatemeh; Koocheki, Arash; Mohebbi, Mohebbat
err分享
err收藏
The Development and Characterization of Edible Bigel a Hydrogel/Oleogel Structure Based on Guar Gum, Walnut Oil and Rice Bran Wax for Using as Fat Replacer基于瓜尔豆胶、核桃油和大米糠蜡的食用双乳液凝胶（一种水凝胶/油凝胶结构）的开发与表征，用于作为脂肪替代品
errJOURNAL OF POLYMERS AND THE ENVIRONMENT
IF5
err2025-02-24
err1
PREAI
errShakouri, Shahrzad; Tehrani, Mostafa Mazaheri; Koocheki, Arash; Farhoosh, Reza; Abdolshahi, Anna
err分享
err收藏
Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-02-01
err0
errOAAI
errGhaitaranpour, Arash; Mohebbi, Mohebbat; Koocheki, Arash; Ngadi, Michael O.
err分享
err收藏
Encapsulation of D-limonene in Lepidium perfoliatum seed gum/PVA electrospun nanofibers: Physicochemical characterization and modeling the kinetics of releaseD-柠檬烯在落叶种子胶/PVA电纺纳米纤维中的封装: 物理化学表征和释放动力学建模
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errKamalpour, Roya; Koocheki, Arash; Ghorani, Behrouz
err分享
err收藏
An innovative agent-based technique for determination of tortuosity in porous materials - Case study: bread and bread dough
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errGhaitaranpour, Arash; Mohebbi, Mohebbat; Koocheki, Arash
err分享
err收藏
Physicochemical stability and controlled release of vitamin D3-loaded emulsions stabilised by whey protein isolate-basil seed gum conjugates
errJOURNAL OF MICROENCAPSULATION
IF3.2
err2024-11-20
err0
PREAI
errKouravand, Farzaneh; Shahidi, Fakhri; Fathi, Milad; Koocheki, Arash; Roshanak, Sahar
err分享
err收藏
Simulation of bread baking with a conceptual agent-based model: An approach to study the effect of proofing time on baking behavior
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-05-01
err3
PREAI
errGhaitaranpour, Arash; Koocheki, Arash; Mohebbi, Mohebbat
err分享
err收藏
Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels
errFOOD HYDROCOLLOIDS
IF12.4
err2024-04-01
err2
PREAI
errKoocheki, Arash; Ramaswamy, Hosahalli S.; Mozafarpour, Rassoul
err分享
err收藏
Effect of Lepidium perfoliatum seed gum - Oleic acid emulsion coating on osmotic dehydration and subsequent air-drying of apple cubes
errPROGRESS IN ORGANIC COATINGS
IF7.3
err2024-01-01
err6
PREAI
errMohammadkhani, Maryam; Koocheki, Arash; Mohebbi, Mohebbat
err分享
err收藏
Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starch
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-01-01
err10
PREAI
errJafari, Morteza; Koocheki, Arash
err分享
err收藏
Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2024-01-01
err1
errOAAI
errGhaitaranpour, Arash; Koocheki, Arash; Mohebbi, Mohebbat
err分享
err收藏
Structural elucidation of Gluten/Zein nanofibers prepared by electrospinning process: Focus on the effect of zein on properties of nanofibers通过静电纺丝法制备的面筋/玉米醇溶蛋白纳米纤维的结构阐明: 关注玉米醇溶蛋白对纳米纤维性能的影响
errPOLYMER TESTING
IF6
err2023-11-01
err10
errOAAI
errAzizi, Habibeh; Koocheki, Arash; Ghorani, Behrouz
err分享
err收藏
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles
errFOOD HYDROCOLLOIDS
IF12.4
err2023-10-01
err16
PREAI
errMehr, Hamed Mahdavian; Koocheki, Arash
err分享
err收藏
The monoglyceride oleogel characteristics modified by carnauba wax
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-08-01
err16
errOAAI
errPakseresht, Somaye; Tehrani, Mostafa Mazaheri; Farhoosh, Reza; Koocheki, Arash
err分享
err收藏
Encapsulation of caffeine in sandwich structured Alyssum homolocarpum seed gum/PVA/gelatin nanofibers using electrospinning technique使用静电纺丝技术将咖啡因包裹在三明治结构的同花香种子胶/PVA/明胶纳米纤维中
errFOOD HYDROCOLLOIDS
IF12.4
err2023-07-01
err14
PREAI
errKazemianrad, Fatemeh; Koocheki, Arash; Ghorani, Behrouz
err分享
err收藏

研究方向

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合作学者
合作期刊
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B
Babak Ghanbarzadeh
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M
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