Bahareh Emadzadeh

research institute of food science and technology

H指数:25

被引数:2,068

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Protein nanofibrils as next-generation architectures for Pickering emulsions in food and nutraceuticals

蛋白质纳米原纤维作为食品和营养保健品中皮克林乳液的下一代结构材料

Food Hydrocolloids

IF12.4

2026-08-130

PRE

Interactions between β-lactoglobulin fibrils with metal ions of different valences and their gelation properties

β-乳球蛋白纤维与不同价态金属离子的相互作用及其凝胶化特性

Food Hydrocolloids

IF12.4

2026-07-240

PRE

Impact of denaturation method on the structure and electrospinning capability of soy protein isolate

变性方法对大豆分离蛋白结构和电纺性能的影响

Innovative Food Science & Emerging Technologies

IF6.8

2026-05-050

PRE

Denaturation dynamics of soy protein isolate for electrospinning: A comparative study of thermal, cold plasma, and high-pressure treatments

大豆分离蛋白静电纺丝的变性动力学：热处理、冷等离子体处理和高压处理比较研究

Future Foods

IF8.2

2026-01-130

OAAI

Soy Protein Amyloid Nanofibrils on Electrospun Cellulose Acetate Membranes for Enhanced Sodium Ion Removal

醋酸纤维素膜上的大豆蛋白淀粉样纳米原纤维用于增强钠离子去除

Food Bioscience

IF5.9

2026-01-080

PRE

Enhancing quinoa protein properties: Pulsed electric fields as a sustainable green innovation for structural and functional excellence

增强藜麦蛋白质特性：脉冲电场作为实现结构及功能卓越性的可持续绿色创新

Innovative Food Science & Emerging Technologies

IF6.8

2026-01-060

PRE

Formation Mechanism and Morphology Control of Glutenin Microtubes Prepared Using Acid-Heat Treatment

酸热处理法制备谷蛋白微管的形成机制与形貌控制

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-10-010

PRE

A comparative study on the effects of heat, ultrasound and high hydrostatic pressure on the structural and physicochemical properties of whey proteins

关于热、超声和高静水压力对乳清蛋白结构和理化性质影响比较的研究

Applied Food Research

IF6.2

2025-07-170

PRE

Enhancement of the interfacial behaviors of β-lactoglobulin fibrils of different morphology by calcium ions

不同形态β-乳球蛋白纤维的界面行为通过钙离子得到增强

Food Hydrocolloids

IF12.4

2025-07-140

PRE

Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2025-01-011

OAAI

Exploring the Acetobacteraceae family isolated from kombucha SCOBYs worldwide and comparing yield and characteristics of biocellulose under various fermentation conditions

SCIENTIFIC REPORTS

IF3.9

2024-11-042

OAAI

Immobilization of iron-loaded niosomes within electrospun nanofibers of soy protein isolate: A novel dual encapsulation technique

FOOD HYDROCOLLOIDS

IF12.4

2024-10-010

PRE

Role of cyclodextrin inclusion complexes assembled in the fast-dissolving structures of electrospun gelatin mats to extend the release of menthol

FOOD HYDROCOLLOIDS

IF12.4

2024-09-013

PRE

Effect of probiotics as an adjunctive therapy with Ritalin among ADHD children and adolescents: a triple-blind randomized controlled trial

NUTRITIONAL NEUROSCIENCE

IF3.6

2024-08-200

PRE

Bacterial cellulose biosynthesis: Optimization strategy using iranian nabat industry waste

HELIYON

IF3.6

2024-08-012

OAAI

Double protection of probiotics in alginate hydrogel through emulsification incorporated with freeze drying and coaxial wet-electrospraying: Survivability and targeted delivery

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-012

OAAI

Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins

FOOD HYDROCOLLOIDS

IF12.4

2024-06-016

PRE

Electromillifluidic encapsulation of cinnamon oil: Characterization and in-vitro digestion assessment

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-05-012

PRE

Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism

LANGMUIR

IF3.9

2024-03-283

PRE

The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive review

FOOD HYDROCOLLOIDS

IF12.4

2024-01-017

PRE

Bahareh Emadzadeh

个人简介

教育背景

工作经历

荣誉奖项

研究方向