Rassoul Kadkhodaee

University of Massachusetts Amherst

H指数:30

被引数:2,545

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Physical and chemical stability of flaxseed oil-in-water Pickering emulsions stabilized by the insoluble fraction of Persian gum

亚麻籽油-水型皮克林乳液在波斯胶不溶分稳定下的物理化学稳定性

Food Hydrocolloids

IF12.4

2026-09-010

PRE

A comparative study of the emulsifying properties of Malatya apricot gum and gum Arabic

Malatya杏胶和阿拉伯胶乳化性质的比较研究

Industrial Crops and Products

IF6.2

2026-08-010

OAAI

Stabilization of Flaxseed Oil Pickering Emulsions with WPI-Fibril/ Insoluble Persian Gum Hybrid Microgels for Controlled Release of Vitamins D3 and E in Beverage Matrices

亚麻籽油Pickering乳液的稳定：通过WPI-原纤/不溶性波斯胶杂化微凝胶控制饮料基质中维生素D3和E的释放

LWT

IF0

2025-12-020

OAAI

Nanofibril-induced modification of heat-set whey protein isolate hybrid gel: The impact of nanofibril morphology

纳米原纤维诱导的变性乳清蛋白分离物杂化凝胶的热凝固：纳米原纤维形态的影响

Food Hydrocolloids

IF12.4

2025-07-310

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

Malatya apricot gum: A source of natural gum and its physicochemical, functional and antioxidant properties

马拉蒂亚杏胶：一种天然胶源及其物理化学、功能性和抗氧化特性

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-04-010

PRE

Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties

FOOD HYDROCOLLOIDS

IF12.4

2024-03-0112

PRE

Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-05-015

PREAI

Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures

FOOD HYDROCOLLOIDS

IF12.4

2021-04-018

PREAI

pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture

ULTRASONICS SONOCHEMISTRY

IF9.7

2020-11-012

OAAI

Gum tragacanth-polyvinyl alcohol aerogel for oral delivery of silymarin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-08-0117

PREAI

Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation

FOOD STRUCTURE-NETHERLANDS

IF5.9

2020-07-0148

PREAI

Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness

FOOD CONTROL

IF6.3

2020-05-01120

PREAI

Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-0178

PREAI

Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties

ULTRASONICS SONOCHEMISTRY

IF9.7

2019-04-0150

OAAI

Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2019-03-0163

PREAI

Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-03-0149

PREAI

Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-12-0123

PREAI

Electrospray-assisted encapsulation of caffeine in alginate microhydrogels

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2018-09-0159

PREAI

Ultrasonic-Assisted Fabrication of Concentrated Triglyceride Nanoemulsions and Nanogels

LANGMUIR

IF3.9

2018-08-2819

PREAI

Rassoul Kadkhodaee

个人简介

教育背景

工作经历

荣誉奖项

研究方向