Ali Motamedzadegan

sari agricultural sciences and natural resources university

H指数:22

被引数:2,319

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

Tunable Biodegradable Films from Fish Gelatin and Shark Protein Hydrolysate: Role of Glycerol/Hydrolysate Ratio in Controlling Structural and Functional Properties

基于鱼明胶和鲨鱼蛋白水解物的可调生物降解薄膜：甘油/水解物比例在调控结构及功能特性中的作用

LWT

IF0

2025-08-280

OAAI

Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine Gelatin

酸法和微波法提取的鸡爪明胶与商业牛明胶的物理化学、流变学和功能特性比较

Food Science & Nutrition

IF3.8

2025-07-180

Cellulose nanocrystals (CNC) Pickering emulsions (PEs): Rheological aspects and stability of low-to-medium internal phase

纤维素纳米晶（CNC）Pickering乳液（PEs）：流变学方面和低至中内相的稳定性

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-06-010

PRE

Development of electrospun whey protein isolate nanofiber mat for omega-3 nanoencapsulation: Microstructural and physical property analysis

静电纺乳清蛋白分离物纳米纤维膜的开发及其用于ω-3纳米包封的微观结构和物理性质分析

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-04-010

PRE

Fabrication and characterization of active gelatin-based films integrated with nanocellulose-stabilized Pickering emulsion containing Oliveria Decumbens Vent. essential oil

含Oliveria Decumbens Vent的纳米纤维素稳定的Pickering乳液集成的活性明胶基膜的制备和表征。精油

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-10-012

OAAI

Comparison effects of PEF and SC-CO2 treatments on lycopene, β-carotene, lutein, β-cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits

FOOD SCIENCE & NUTRITION

IF3.8

2024-08-291

A comparative study of the surface modification of cellulose using glutaric anhydride and succinic anhydride through a greener technique

CELLULOSE

IF4.8

2023-08-165

PRE

Surface analysis and thermal behavior of the functionalized cellulose by glutaric anhydride through a solvent-free and catalyst-free process

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-03-015

PRE

Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum (Vol 12, 19340, 2022)

SCIENTIFIC REPORTS

IF3.9

2022-12-160

OAAI

Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum

SCIENTIFIC REPORTS

IF3.9

2022-11-1111

OAAI

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract

FOOD SCIENCE & NUTRITION

IF3.8

2022-08-037

Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.)

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2022-05-0133

PRE

Rheological properties of wood/bacterial cellulose and chitin nano-hydrogels as a function of concentration and their nano-films properties

IET NANOBIOTECHNOLOGY

IF4.9

2022-04-0410

OAAI

Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

FOOD SCIENCE & NUTRITION

IF3.8

2021-02-1813

OAAI

Investigation of hot air and foam-mat dried cress seed gum by FT-IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties

FOOD SCIENCE & NUTRITION

IF3.8

2020-03-1314

OAAI

The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures

FOOD HYDROCOLLOIDS

IF12.4

2019-09-0135

PREAI

Prediction of apparent protein digestibility by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for Siberian sturgeon (Acipenser baeri, Brandt 1869)

AQUACULTURE

IF3.9

2018-11-0112

PREAI

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

FOOD HYDROCOLLOIDS

IF12.4

2018-09-0191

PREAI

The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition

壳聚糖-明胶涂膜对冷藏条件下凡纳滨对虾品质的影响

FOOD CONTROL

IF6.3

2016-09-01130

PREAI

Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2016-08-267

OAAI

Ali Motamedzadegan

个人简介

教育背景

工作经历

荣誉奖项

研究方向