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Mohammadifar, M. (2018). Study on the
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najafi, M., B., & Koocheki, A.
(2018). Antimicrobial effect of WPC-based
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Amiryousefi,
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M.,
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application to model caffeine release from
hydrogel colloidosomes. Journal of Food
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M., Koocheki, A., & Milani, E.
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chemical structure, morphology,
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Khoshakhlagh, K., Koocheki, A.,
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Development and characterization of electrosprayed Alyssum homolocarpum
seed gum nanoparticles for encapsulation of
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Fathi, M.,
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oil-water interface: Effect of ionic
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Hematian,
A., Koocheki, A., & Elahi, M. (2017).
Ultrasound-assisted extraction of β-D-glucan
from Hull-less barley: Assessment of
physicochemical and functional properties.
International Journal of Biological
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Monjazeb,
L.,
Koocheki,
A., & Yavarmanesh, M. (2017).
Alyssum homolocarpum seed gum -
polyvinyl alcohol biodegradable composite
film: Physicochemical, mechanical, thermal
and barrier properties. Carbohydrate
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Pourmohammadi, K., Najafi, M.B., Majzoobi,
M., Koocheki, A., & Farahnaki, A.
(2017). Evaluation of dough rheology and
quality of sugar-free biscuits: Isomalt,
maltodextrin and stevia. Carpathian
Journal of Food Science & Technology, 9,
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Ehtiati,
A.,
Shahidi, F., Koocheki, A., Razavi,
S.M.A., & Majzoobi, M. (2017).
Evaluation of chemical, morphological,
structural and thermal properties of white
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Iranian
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Mahfoozy,
M.,
Koocheki, A., & Razavi, S. M. A.
(2017). Effect of freezing on functional
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Iranian Food Science and Technology Research
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Rahmati,
N. F., Koocheki, A., Varidi, M., &
Kadkhodaee, R. (2017). Structural and
functional properties of three genotypes of
common bean proteins (Phaseolus vulgaris).
Iranian Food Science and Technology
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Dini, A.,
Sedaghat, N., Razavi, S. M. A., Koocheki,
A., Malaekeh-Nikouei, B. (2017). The
effect of temperature and air velocity on
drying kinetics of pistachio nuts during
roasting using hot air flow. Journal of
Agricultural Machinery,
7, 401-414.
Hemmatian,
A., Koocheki, A., Elahi, M., & Razavi, S.M.A.
(2017). Extraction of hull-less barley
(cultivar Lut) ß-glycan using hot water:
Optimization using response surface
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Iranian Food Science and Technology Research
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Monjazeb
Marvdasht. L., Yavarmanesh, M., &
Koocheki, A. (2017). The effect of
different concentrations of glycerol on
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Miri, M.,
Koocheki, A., Mohebbi, M., & Najaf
Najafi, M. (2017). Effect of maltodextrin
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Effect of
freezing, pasteurization and sterilization
on physical properties of oil-in-water
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Journal of Food Science and
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Mostafavi,
F., Kadkhodaee, R., Emadzadeh, B., &
Koocheki, A. (2017).
Evaluating rheological
behaviour of
Tragacanth gum
blend with Qodoume
shirazi, Farsi and Locust
bean
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Journal of Food Science and
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Bagheri,
H., Koocheki, A., &
Mohebbi, M. (2017).
Use of image texture and
fractal dimensions analysis for evaluation
of the effects of Qudome shahri and Xanthan
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Movahhed, M., Mohebbi, M.,
Koocheki, A.,
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A., Mohebbi, M., & Milani, E. (2016).
Rheological properties and bread quality of
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S., Shahidi, F.,
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A., Farahnaky,
A., & Majzoobi, M.
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Razmkhah, S., Razavi, S.M.A.,
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Stepwise extraction of Lepidium sativum
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Mahdavian Mehr,
H.,
Koocheki, A., & Mohebbi,
M. (2016). Performance of Lepidium
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Amiryousefi,
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M.,
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Encapsulation of caffeine in hydrogel
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protein
isolate. Journal of Dispersion Science
and Technology,
37, 56-65.
Mahdavian Mehr,
H.,
Koocheki, A., & Mohebbi,
M. (2016). Kinetic modeling of mass transfer
during deep fat frying of chicken nugget
coated by Godume shahri (Lepidium
perfoliatum) seed gum and soy protein
isolate.
Iranian Food Science and Technology Research
Journal, 12, 512-525.
Momeni,
L., Alaedini, B., & Koocheki, A.
(2016). Effect of different drying methods
on viscosity and gelation of Lipidium
perfoliatum seed gum. Iranian Journal
of Biosystem Engineering, 47, 159-166.
Farahmand, A.,
Varidi, M &
Koocheki, A.
(2016). Investigation of functional
properties of quince seed mucilage extracted
by ultrasound. Iranian Food Science and
Technology Research Journal, 12,
163-181.
Seyfodding,
H., Koocheki, A., Razavi, S.M.A., &
Milani, E. (2016). Time-dependent behavior
of low fat mayonnaise prepared with
Lepidium perfoliatum seed gum and whey
protein concentrate.
Journal of Food Science and
Technology, 59,
97-107.
Mirarab
Razi, S., Mohebbi, M., Haddad Khodaparast,
M. H., & Koocheki, A. (2016).
Effect of albumin, sodium
caseinate,
whey protein concentrate and gelatin on
microstructure and texture of chocolate
mousse. Journal of Food Research, 26,
89-97.
Mirarab
Razi, S., Mohebbi, M., Haddad Khodaparast,
M. H., & Koocheki, A. (2016).
Study of organoleptic and rheological
properties of chocolate mousse incorporating
sodium caseinate and gelatin. Iranian
Food Science and Technology Research Journal,
12, 330-339.
Mohammadzadeh,
J., Kadkhodaee,
R., Mortazavi, A.,
Tabatabaee, F., &
Koocheki,
A. (2016). Influence of pH, salt and
temperature on the quality attributes of
oil-in-water emulsion prepared by
Mannoprotein of Kluyveromyces marxianus
yeast.
Journal of Research and Innovation in Food
Science and Technology, 5, 73-86.
Bagheri,
H., Koocheki, A., &
Mohebbi, M. (2016). Effects of
Leidium perfoliatum seed and xanthan gums on
physical properties of pan bread.
Journal of Food Science and
Technology,
58, 117-129.
Ghorbani,
F., Koocheki, A., Milani, E., &
Razavi, M. A. (2016). Effect of xanthan gum
on physicochemical properties of grass pea (Lathyrus
sativus) isolate stabilized oil-in-water
emulsion.
Journal of Food Science and
Technology,
55, 115-123.
Sadeghi,
F., Shahidi, F., Koocheki, A., &
Mohebbi, M. (2016). Almond pastille (Jel
Mac) formulation based on sensory, textural
properties, color parameters and water
activity.
Journal of Food
Science and Technology,
50, 207-218.
Mirarab
Razi, S., Mohebbi, M., Haddad Khodaparast,
M. H., & Koocheki, A. (2016).
Study on the
effect of sodium caseinate and gelatin on
sensory, image
processing and texture of chocolate mousse.
Journal of Food Science and
Technology, 57,
337-350.
Noshad,
M., Mohebbi, M., Shahidi, F., & Koocheki,
A. (2015). Freeze - thaw stability of
emulsions with soy protein isolate through
interfacial engineering. International
Journal of Refrigeration, 58, 253–260.
Noshad,
M., Mohebbi, M., Shahidi, F., & Koocheki,
A. (2015). Effect of layer-by-layer
polyelectrolyte method on encapsulation of
vanillin. International Journal of
Biological Macromolecules, 81, 803-808.
Hesarinejad, M.A. Razavi, S. M.A., &
Koocheki, A. (2015). Alyssum homolocarpum seed gum: Dilute solution and
some physicochemical properties.
International Journal of Biological
Macromolecules, 81, 418-426.
Noshad,
M., Mohebbi, M., Koocheki, A., &
Shahidi, F. (2015). Microencapsulation of
vanillin by spray drying using soy protein
isolate–maltodextrin as wall material.
Flavour and Fragrance Journal, 30,
287-391.
Seyedi,
S.,
Koocheki,
A.,
Mohebbi, M., & Zahedi, Y. (2015).
Improving Lepiduim perfoliatum seed
gum biodegradable film barrier properties
using stearic or palmitic acids.
International Journal of Biological
Macromolecules,
77, 151–158.
Rahmati,
N. F., Mazaheri Tehrani, M., Daneshvar, K.,
&
Koocheki, A. (2015). Influence of
selected gums and pregelatinized corn starch
on reduced fat mayonnaise: Modeling of
properties by central composite design.
Food Biophysics, 10, 39-50.
BahramParvar, M., Mazaheri
Tehrani, M., Razavi, S.M.A,
& Koocheki, A.
(2015). Application of
simplex-centroid mixture design to optimize
stabilizer combinations for ice cream
manufacture. Journal of Food Science and
Technology, 53,
1480-1488.
Mahdavian Mehr,
H.,
Koocheki, A., & Mohebbi,
M. (2015).
Effect of temperature and soy
protein isolate on flow properties of batter
and quality of deep-fryied chicken nugget.
Iranian Food Science and Technology Research
Journal, 11, 608-619.
Sedaghat,
N.,
Moradi, G., Khoshnoudi-nia, S., &
Koocheki, A.
(2015). Effect of atmosphere condition of
packaging on physicochemical, microbial and
sensory properties of dried pistachio nuts
(Ohadi Variety).
Iranian Food Science and Technology Research
Journal, 11, 546-559.
Jahandideh,
H., Taghizadeh, M., Haddad Khodaparast, M.
H., & Koocheki, A. (2015). Effect of
xanthan gum on physical and textural
properties of Baguette bread containing
Tahini meal.
Iranian Food Science and
Technology Research Journal, 11,
337-350.
Hesarinejad, M. A., Razavi, S. M. A., &
Koocheki,
A. (2015). The viscoelastic and thermal
properties of Qodume shirazi seed gum (Alyssum
homolocarpum). Iranian Food Science and
Technology Research Journal,
11, 116-125.
Alipour,
A., Koocheki,
A.,
Kadkhodaee, R., &
Varidi, M. (2015).
The effect of Alyssum homolocarpum seed
gum-whey protein concentrate on stability of
oil-in-water emulsion.
Journal of Food
Science and Technology,
48, 163-174.
Shokrollahi, F., Taghizadeh, M., Koocheki,
A., & Hadad Khodaparast, M. H. (2015).
Investigation of physicochemical properties
of crust and core dietary fiber from date
seed.
Journal of Food Science and
Technology, 48,
153-161.
Farahmandfar, F., Mortazavi, S. A.,
Tabatabie-Yazdi, F., & Koochaki, A. (2015).
Effect of citric acid on pasting properties
and swelling power of low and high amylose
rice starch. Iranian Food Science and
Technology Research Journal, 10,
299-306.
Bagheri,
H., Mohebbi, M., & Koocheki, A.
(2015). Viscoelastic behavior of
wheat-sorghum composite flour dough using
stress relaxation tests.
Iranian Food Science and
Technology Research Journal,
10, 318-326.
Amirabadi,
S., Koocheki, A., & Mohebbi, M.
(2015). Effect of xanthan and Lepidium
perfoliatum seed gums on quality and
shelf-life of chiffon cake. Iranian Food
Science and Technology Research Journal,
10, 375-386.
Sedaght,
N., Mohammad Hosseini, M., Khoshnoudinia,
S., Habibi, M. B., & Koocheki, A.
(2015). Antimicrobial properties of
CMC-based edible films incorporated with
coriander and citrus lemon essential oils on
shelf life of fresh lamb meat. Iranian
Journal of Nutrition Sciences & Food
Technology, 9, 53-62.
Mirarab
Razi, S., Mohebbi, M., Haddad Khodaparast,
M. H., & Koocheki, A. (2015).
Comparisons of some sensory, physical and
textural characteristics of chocolate
dessert containing different amounts of
albumin, sodium caseinate, whey protein
concentrate. Journal of Research and
Innovation in Food Science and Technology,
3, 375-388.
Mohammadzadeh, J., Tabatabaee, F.,
Mortazavi, A., Kadkhodaee, R., & Koocheki,
A. (2015). A study on the effect of
mannoprotein extracted from Kluyveromyces
marxianus on the quality attributes and
stability of oil-in-water emulsion.
Journal of Research and Innovation in Food
Science and Technology, 3, 331-346.
Jouki, M.,
Tabatabaee, F., Mortazavi, S. M. A., Koocheki, A.,
&
Khazaei, N.
(2014). Use of quince seed mucilage edible
films containing natural preservatives to
enhance physico-chemical quality of rainbow
trout fillets during cold storage. Food
Science and Human Wellness,
3, 65-72.
Jouki, M.,
Mortazavi, S. M. A., Tabatabaee, F., &
Koocheki, A.
(2014). Optimization of
extraction, antioxidant activity and
functional properties of quince seed
mucilage by RSM. International Journal of
Biological Macromolecules, 66, 113-124.
Jouki, M.,
Tabatabaee, F., Mortazavi, S. M. A., Koocheki, A.,
&
Khazaei, N.
(2014). Effect of quince seed mucilage
edible films incorporated with oregano or
thyme essential oil on shelf life extension
of refrigerated rainbow trout fillets.
International Journal of Food Microbiology,
174, 88-97.
Hesarinejad, M. A.,
Koocheki,
A.,
& Razavi, S. M. A.
(2014). Dynamic rheological properties of Lepidium
perfoliatum seed gum: Effect of
concentration, temperature and
heating/cooling rate. Food
Hydrocolloids, 35,
583-589.
Seyedi,
S.,
Koocheki,
A.,
Mohebbi, M., & Zahedi, Y. (2014).
Lepidium perfoliatum seed gum: A new
source of carbohydrate to make a
biodegradable film. Carbohydrate Polymers,
101, 349– 358.
Jouki, M.,
Tabatabaee, F., Mortazavi, S. M. A., & Koocheki,
A.
(2014). Quince seed mucilage films
incorporated with oregano essential oil:
Physical, thermal, barrier, antioxidant and
antibacterial properties. Food
Hydrocolloids,
36, 9-19
Jouki, M.,
Mortazavi, S. M. A., Tabatabaee, F., &
Koocheki, A.
(2014). Characterization of
antioxidant-antibacterial quince seed
mucilage films containing thyme essential
oil. Carbohydrate Polymers, 90,
537-546.
Mohammadzadeh, J.,
Tabatabaee, F., Mortazavi, S. A.,
Kadkhodaee, R., &
Koocheki, A.
(2014). Study of kinetic and optimization of
growth conditions of Kluyveromyces
marxianus for production of mannan
bioemulsifier using cheese-whey powder. Journal
of Research and Innovation in Food Science
and Technology, 3, 211-226.
Farahmandfar, R., Mortazavi, S. A.,
Kadkhodayi, R., Tabatabaie-Yazdi, F.,
Koocheki, A. & Hosseini, M. (2014).
Effect of ultrasound and temperature on
crystallinity and microscopic properties of
rice starch granules suspended in water
using response surface methodology (RSM).
Journal of Agricultural Engineering
Research, 1413-24.
Jouki, M.,
Tabatabaee, F., Mortazavi, S. M. A., & Koocheki,
A.
(2013). Physical, barrier and antioxidant
properties of a novel plasticized edible
film from quince seed mucilage.
International Journal of Biological
Macromolecules, 62, 500-507.
Mohammadzadeh, H., Koocheki, A.,
Kadkhodaee, R., & Razavi, S M.A. (2013).
Physical and flow properties of
D-limonene-in-water emulsions stabilized
with whey protein concentrate and wild sage
(Salvia macrosiphon) seeds gum.
Food Research
International,
53, 312–318.
Soleimanpour, M.,
Koocheki, A., &
Kadkhodaee, R. (2013).
Effect of Lepidium perfoliatum
seed gum addition on whey protein
concentrate stabilized emulsions stored at
cold and ambient temperatures.
Food Hydrocolloids,
30, 292-301.
Soleimanpour, M.,
Koocheki, A., &
Kadkhodaee, R. (2013).
Influence of main emulsion components on the
physical properties of corn oil in water
emulsion: Effect of oil volume fraction,
whey protein concentrate and Lepidium
perfoliatum seed gum. Food Research
International, 50,
457-466.
Koocheki, A.,
Taherian, A. R., & Bostan, A. (2013).
Studies on the steady shear flow behavior
and functional properties of Lepidium
perfoliatum seed gum. Food Research
International, 50, 446-456.
Rahmati,
N. F., Mazaheri Tehrani, M., & Koocheki,
A. (2013). Modeling and optimization of
textural properties of low calorie
mayonnaise containing xanthan, guar and pre
gel corn starch as fat replacer. Iranian Journal of Food
Science and Technology,
42, 43-54.
Soleimanpour, M., Kadkhodaee, R.,
Koocheki, A., & Razavi, S. M. A. (2013).
Effect of Qodumeh shahri seed gum on
physical properties of corn-oil in water
emulsion prepared by high intensity
ultrasound.
Iranian
Food Science and Technology Research Journal,
9, 21-30.
Hosseini,
V., Najaf Najafi, M., Mohammadi Sani, A., &
Koocheki, A. (2013). Effect of
Lallemantia royleana seed gum and whey
protein concentrate on stability of
oil-in-water emulsion. Journal of Research
and Innovation in Food Science and
Technology, 2, 109-120.
Sadeghian,
A. R., Kadkhodaee, R., Farhoosh, R.,
Koocheki, A., & Najaf Najafi, M. (2013).
Investigating the effect of whey
protein-starch conjugate on quality
attributes of oil-in-water emulsion. Journal
of Research and Innovation in Food Science
and Technology, 2, 139-152
Alipour,
E., Koocheki, A., & Mortazavi,
S. A.
(2013). Optimization of kiwifruit juice
clarification using Pectinase enzyme,
Bentonite and polyvinyl poly pyrolidone.
Iranian
Food Science and Technology Research Journal,
8, 361-370.
Milani,
M., Naeemi, H., Mortazavi, S. A., &
Koocheki, A., (2012). Influnce of
simulated gastrointestinal conditions on
survivability of microencapsulated probiotic
Lactobacillus casei in synbiotic
yogicecream. Iranian
Food Science and Technology Research Journal,
8, 190-199.
Jahed, I.,
Hadad Khodaparast, M. H., Behzad, Kh., Elahi,
M., & Koocheki, A., (2012).
Optimization of raw sugar beet juice
purification process conditions using bentonite by response surface methodology.
Iranian Food Science
and Technology Research Journal, 8,
60-72.
Naji, S.,
Razavi, S.M.A., Karazhiyan, H. &
Koocheki, A. (2012). Influence of
thermal treatments on textural
characteristics of cress seed (Lepidium
sativum) gum gel. EJEAFChe, 11, 222-237.
Koocheki, A., Razavi, S. M. A., &
Hesarinejad, M. A. (2012). Effect of
extraction procedures on functional
properties of Eruca sativa seed
mucilage. Food Biophysics, 7, 84–92.
Koocheki,
A.,
Shahidi, F.,
Mortazavi, S. A.,
Karimi, M., &
Milani, E. (2011).
Effect of Qodume shirazi (Alyssum
homolocarpum) seed and xanthan gum on
rheological properties of wheat flour dough
and quality of bread.
Iranian Food Science and Technology Research
Journal, 7, 322-329.
Milani, E., Koocheki, A.,
& Golimovahhed, Q. A. (2011). Extraction of
inulin from Burdock root (Arctium lappa)
using high
intensity ultrasound.
International Journal of Food Science &
Technology, 46, 1699-1704.
Koocheki, A.,
& Kadkhodaee, R. (2011). Effect of Alyssum
homolocarpum seed gum, Tween 80 and NaCl on
droplets characteristics, flow properties
and physical stability of ultrasonically
prepared corn oil-in-water emulsions. Food
Hydrocolloids,
25, 1149-1157.
Milani, E., & Koocheki, A.
(2011). The effects of date syrup and guar
gum on physical,
rheological and sensory
properties of low fat frozen yoghurt.
International Journal of Dairy Technology,
64, 121-129.
NikNia, S., Razavi, S.M.A.,
Koocheki, A. &
NayebZadeh, K. (2010).
The influence of some food hydrocolloids on the
sensory properties and stability of
mayonnaise.
Electronic Journal of Food Processing and
Preservation (EJFPP),
2, 61-79.
Zabetian Hosseini, F.,
Mortazavi, S. A.,
Fazli Bazaz, B. S.,
Koocheki, A.,
& Bolorian, Sh.
(2010). Study on the
antimicrobial effect of Thymus vulgaris
extract on the log (CFU/g) Salmonella
enteritidise PT4 in mayonnaise.
Iranian Food Science and
Technology Research Journal, 6 (2), 84-90.
Najaf Najafi, M.,
Koocheki,
A.,
& Valibaigy, S. (2010).
Effects of somatic cell
counts on the physicochemical and
rheological properties of yoghurt made from
sheep’s milk.
International Journal of Food Science and
Technology, 44,
713-718.
Koocheki, A.,
& Azarpazhooh, E. (2010). Evaluation of mass
exchange during osmotic dehydration of plum
using response surface methodology.
International Journal of Food Properties,
13, 155–166.
Koocheki, A.,
Mortazavi, S. A., Shahidi, F., Razavi, S. M.
A., Kadkhodaee, R., & Milani, J. (2010).
Optimization of mucilage extraction from
Qodume Shirazi seed (Alyssum homolocarpum)
using response surface methodology.
Journal of Food Process Engineering, 33,
861-882.
Koocheki, A.,
& Razavi, S. M.
A. (2009). Effect of concentration and
temperature on flow properties of Alyssum
homolocarpum seed gum solutions:
Assessment
of time-dependency and thixotropy. Food
Biophysics, 4, 353-364
Koocheki, A.,
Kadkhodaee, R.,
Mortazavi, S. A., Shahidi, F., & Taherian,
A. R. (2009). Influence of Alyssum
homolocarpum seed gum on the stability
and flow properties of O/W emulsion prepared
by high intensity ultrasound. Food
Hydrocolloids, 23, 2416-2424.
Koocheki, A.,
Taherian, A.
R., Razavi, S. M. A., & Bostan, A. (2009).
Response surface methodology for
optimization of extraction yield, viscosity,
hue and emulsion stability of mucilage
extracted from Lepidium perfoliatum
seeds. Food Hydrocolloids, 23,
2369-2379.
Koocheki, A.,
Mortazavi, S. A., Nassiri Mahalati, M, &
Karimi, M. (2009).
Effect of emulsifiers and
fungal α-amylase on rheological
characteristics of wheat dough and quality
of flat bread.
Journal of Food Process Engineering,
32, 187-205.
Najaf Najafi, M., Mortazavi,
S. A., Koocheki, A., Khorami, J.,
& Boulbaba, R. (2009). Fat and protein
contents, acidity and somatic cell counts in
bulk milk of Holstein cows in the Khorasan
Razavi province, Iran. International
Journal of Dairy Technology, 62, 19-26.
Koocheki, A.,
Mortazavi, S. A., Shahidi, F., Razavi, S. M.
A., & Taherian, A. R. (2009). Rheological
properties of mucilage extracted from
Alyssum homolocarpum seed as a new
source of thickening agent. Journal of
Food Engineering, 91, 490-496.
Koocheki, A.,
Ghandi, A., Razavi, S. M. A., Mortazavi, S.
A., & Vasilijevic, T. (2009).
The rheological properties of
ketchup as a function of different
hydrocolloids and temperature.
International Journal of Food Science and
Technology, 44, 596-602
Koocheki, A.,
Razavi, S.M.A., Milani, E., Mohamadi
Moghadam, T., Abedini, M., Alamatiyan, S., &
Izadkhah, S. (2007). Physical properties of
watermelon seed as a function of moisture
content and variety. International
Agrophysics, 21, 349-359.
Milani, E., Razavi, S. M. A.,
Koocheki, A., Nikzadeh, V., Vahedi,
N., MoeinFard, M., & GholamhosseinPour, A.
(2007). Moisture dependent physical
properties of cucurbit seeds.
International Agrophysics, 21, 157-168
Shahidi, F., Koocheki,
A.,
& Baghayi, H. (2006). Evaluation of Chemical
composition and Physical Properties of
Iranian Watermelon, Cucurbit, Cantaloupe and
Muskmelon seeds and Determination of Their
Seeds Oil. Agricultural Science & Technology
Journal, 20, 411.421.
Koocheki, A.,
Mortazavi, S. A., Nassiri Mahalati, M. &
Karimi, M. (2006). Effect of emulsifiers type
and concentration and fungal α-amylase on
dough properties: 1. Analysis of rheological
characteristics. Agricultural Science &
Technology Journal,
20, 179-191.
Koocheki, A.,
Mortazavi, S. A., Nassiri Mahalati, M. &
Karimi, M. (2006).
Effect of three types of emulsifiers and
fungal α-amylase
on staling of Taftoon bread. Journal of
Agriculture and Natural Resources,
3, 233-246.
Mortazavi, S.
A., Maskoulki, M., Barouyi, J.,
Koocheki, A.,
& Ghandi, A. (2005).
Effect of high isostatic pressure on
activities and morphology of Saccharomyces
cerevisiae. Iranian Journal of Food
Science and technology,
2, 81-94.
Jahan, M. &
Koocheki, A.
(2004).
Effect of organic production of German
chamomile (Maricaria chamomilla L.)
on its chemical composition. Journal of
Pajoujesh-va- Sazandegi,
16, 87-95.
Accepted
manuscripts
Ebrahimi,
E., Koocheki, A., Milani, E., &
Mohebbi, M. (2015). Effect of drying
temperature and glycerol on physical and
mechanical properties of Qodume shahri seed
gum - grass pea protein isolate composite
film.
Iranian Journal of Food Science and
technology.
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