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Ali Rafe
Observed names:
A. Rafe,
Rafe, Ali
Institution:
Research Institute of Food Science and Technology
Observed institutions:
North Carolina State University,
University of Münster,
Research Institute of Food Science and Technology,
Ferdowsi University of Mashhad
ORCID:
0000-0001-7756-9383
Observed ORCID:
0000-0001-7756-9383
OpenAlex ID:
A5046510677
Rheological and structural characteristics of whey protein-pectin complex coacervates
2018
·
Masoomeh Raei
, Ali Rafe
, et al.
·
Journal of Food Engineering
·
116
Kinetic study of κ-carrageenan degradation and its impact on mechanical and structural properties of chitosan/κ-carrageenan film
2016
·
Mahdiyar Shahbazi
, Ghadir Rajabzadeh
, et al.
·
Carbohydrate Polymers
·
111
Dynamic viscoelastic study on the gelation of basil seed gum
2012
·
Ali Rafe
, Seyed M. A. Razavi
·
International Journal of Food Science & Technology
·
105
Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels
2012
·
Ali Rafe
, Seyed M.A. Razavi
, et al.
·
Food Hydrocolloids
·
101
The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties
2006
·
Seyed M.A. Razavi
, A. Mohammad Amini
, et al.
·
Journal of Food Engineering
·
101
Application of whey protein-pectin nano-complex carriers for loading of lactoferrin
2017
·
Masoomeh Raei
, Fakhri Shahidi
, et al.
·
International Journal of Biological Macromolecules
·
97
Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy
2015
·
Ali Rafe
, Seyed M.A. Razavi
·
International Journal of Food Properties
·
88
Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates
2018
·
Elham Hasanvand
, Ali Rafe
·
Food Hydrocolloids
·
77
Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates
2019
·
Elham Hasanvand
, Ali Rafe
·
International Journal of Biological Macromolecules
·
72
Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate
2016
·
Ali Rafe
, Seyed M.A. Razavi
·
Food Hydrocolloids
·
70
The physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition
2016
·
Mahdiyar Shahbazi
, Ghadir Rajabzadeh
, et al.
·
Food Hydrocolloids
·
69
Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar
2016
·
Ali Rafe
, Alireza Sadeghian
, et al.
·
Food Science & Nutrition
·
65
PDF
Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum
2019
·
Seyyed Mohammad Reza Mousavi
, Ali Rafe
, et al.
·
Carbohydrate Polymers
·
63
Functional Properties of Rice Bran Protein Isolate at Different pH Levels
2015
·
Mahroo Esmaeili
, Ali Rafe
, et al.
·
Cereal Chemistry
·
62
Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates
2018
·
Elham Hasanvand
, Ali Rafe
·
Food Biophysics
·
52
Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties
2017
·
Ali Rafe
, Alireza Sadeghian
·
Journal of Cereal Science
·
51
Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate
2012
·
Ali Rafe
, Seyed M.A. Razavi
, et al.
·
Food Research International
·
51
The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties
2006
·
Seyed M.A. Razavi
, B. Emadzadeh
, et al.
·
Journal of Food Engineering
·
50
Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature
2014
·
Ali Rafe
, Seyede Shiva Mousavi
, et al.
·
Journal of Cereal Science
·
49
Phase separation behavior of flaxseed gum and rice bran protein complex coacervates
2018
·
Elham Hasanvand
, Ali Rafe
, et al.
·
Food Hydrocolloids
·
48
Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition
2019
·
Azade Ghorbani‐HasanSaraei
, Ali Rafe
, et al.
·
Food Science & Nutrition
·
45
PDF
Physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition
2017
·
Mahdiyar Shahbazi
, Ghadir Rajabzadeh
, et al.
·
Food Hydrocolloids
·
44
Phase separation and formation of sodium caseinate/pectin complex coacervates: effects of pH on the complexation
2022
·
Faezeh Ardestani
, Ali Haghighi Asl
, et al.
·
Chemical and Biological Technologies in Agriculture
·
43
PDF
Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese
2021
·
Nasser Moghiseh
, Akram Arianfar
, et al.
·
International Journal of Biological Macromolecules
·
42
Effect of basil seed gum and κ ‐carrageenan on the rheological, textural, and structural properties of whipped cream
2021
·
Niloofar Biglarian
, Ali Rafe
, et al.
·
Journal of the Science of Food and Agriculture
·
41
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Works count:
82
Citation count:
2,601
H-index:
32
I10-index:
58
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