Author

Bahareh Emadzadeh

Observed names: B Emadzadeh, B. Emadzadeh, Emadzadeh Bahareh

Institution: Research Institute of Food Science and Technology

Observed institutions: Shahed University, Research Institute of Food Science and Technology, Ferdowsi University of Mashhad

ORCID: 0000-0003-3472-1861

Observed ORCID: 0000-0003-3472-1861

OpenAlex ID: A5070152445

Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness

2019 · Zahra Aghaei, Behrouz Ghorani, et al. · Food Control · 192

Preparation and characterization of tragacanth–locust bean gum edible blend films

2015 · Fatemeh Sadat Mostafavi, Rassoul Kadkhodaee, et al. · Carbohydrate Polymers · 156

Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and modeling the kinetics of release

2019 · Hassan Rezaeinia, Behrouz Ghorani, et al. · Food Hydrocolloids · 154

Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage

2018 · Zahra Aghaei, Bahareh Emadzadeh, et al. · Food and Bioprocess Technology · 135

Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil

2019 · Hassan Rezaeinia, Bahareh Emadzadeh, et al. · Food Hydrocolloids · 120

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

Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties

2020 · Behrouz Ghorani, Bahareh Emadzadeh, et al. · Food Hydrocolloids · 95

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

2018 · Hoda Khalesi, Bahareh Emadzadeh, et al. · International Journal of Biological Macromolecules · 89

Whey protein isolate-Persian gum interaction at neutral pH

2015 · Hoda Khalesi, Bahareh Emadzadeh, et al. · Food Hydrocolloids · 81

Dilute solution properties of wild sage (Salvia macrosiphon) seed gum

2012 · Seyed M.A. Razavi, T. Mohammadi Moghaddam, et al. · Food Hydrocolloids · 66

Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers

2020 · Hassan Rezaeinia, Behrouz Ghorani, et al. · Materials Science and Engineering C · 54

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

2023 · Danial Dehnad, Bahareh Emadzadeh, et al. · Food Hydrocolloids · 52

Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

2021 · Sara Naji-Tabasi, Bahareh Emadzadeh, et al. · Chemical and Biological Technologies in Agriculture · 52

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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

Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage

2021 · Bahareh Emadzadeh, Behrouz Ghorani, et al. · Food Bioscience · 48

Phase separation behavior of flaxseed gum and rice bran protein complex coacervates

2018 · Elham Hasanvand, Ali Rafe, et al. · Food Hydrocolloids · 48

Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure

2022 · Atefeh Farahmand, Behrouz Ghorani, et al. · Food Research International · 46

High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP

2023 · Danial Dehnad, Bahareh Emadzadeh, et al. · Food Hydrocolloids · 40

Phase behavior, rheological characteristics and microstructure of sodium caseinate-Persian gum system

2017 · Farzad Sadeghi, Rassoul Kadkhodaee, et al. · Carbohydrate Polymers · 39

Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology

2011 · Bahareh Emadzadeh, Seyed M. A. Razavi, et al. · Food and Bioprocess Technology · 38

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

2024 · Atefeh Farahmand, Behrouz Ghorani, et al. · LWT · 35

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

2024 · Danial Dehnad, Behrouz Ghorani, et al. · Food Hydrocolloids · 33

Recent advances in iron encapsulation and its application in food fortification

2023 · Danial Dehnad, Behrouz Ghorani, et al. · Critical Reviews in Food Science and Nutrition · 33

Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity

2023 · Jing Li, Zhenzhen Li, et al. · Food Hydrocolloids · 33

Nano-vesicular carriers for bioactive compounds and their applications in food formulations

2022 · Danial Dehnad, Bahareh Emadzadeh, et al. · Critical Reviews in Food Science and Nutrition · 33

Works count: 87

Citation count: 2,414

H-index: 28

I10-index: 51