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Mozafarpour,
R., Koocheki,
A., Alizadeh Sani,
M., Julian McClements,
D., & Mahdavian Mehr,
H. (2022). Ultrasound-modified protein-based
colloidal particles: Interfacial activity,
gelation properties, and encapsulation
efficiency. Advances in Colloid and
Interface Science, 309, 102768.
Hesarinejad, , M.,
&
Koocheki, , A.
Mozafari, M. R.
(2022). Lepidium perfoliatum seed
gum: Investigation of monosaccharide
composition, antioxidant activity and
rheological behavior in presence of salts.
Chemical and Biological Technologies in
Agriculture, 9, 61.
Sadat Tabibloghmany,
F., Mazaheri Tehrani, M.
& Koocheki, A.
(2022). Effects of substitution level and
particle size of extruded soybean hull
fractions on physicochemical and sensorial
properties of high fiber pan bread during
storage. Food Science & Nutrition,
Kamali,
S., Yavarmanesh, M., Habibi Najafi, M. B., &
Koocheki, A. (2022). Development of
whey protein concentrate/pullulan composite
films containing bacteriophage A511:
Functional properties and anti-Listerial
effects during storage. Food Packaging
and Shelf Life, 33, 100902.
Mozafarpour, R., Koocheki, A., &
Nicolai, T. (2022). Modification of grass
pea protein isolate (Lathyrus sativus
L.) using high intensity ultrasound
treatment: Structure and functional
properties. Food Research International,
158, 111520.
Mousavi,
F.,
Koocheki, A., Ghorani, B., & Mohebbi, M.
(2022). Rheological properties, electrical
conductivity and surface activity of
alginate/AHSG (Alyssum homocarpum
seed gum) blend and their effect on the
formation of electrosprayed hydrogel beads.
Rheologica Acta, 61, 649 - 661.
Tavakoli
Lahijani, A., Shahidi, F., Habibian, M.,
Koocheki, A., & Shokrollahi Yancheshmeh,
B. (2022). Effect of atmospheric nonthermal
plasma on physicochemical, morphology and
functional properties of sunn pest (Eurygaster
integriceps)-damaged wheat flour. Food
Science & Nutrition, DOI: 10.1002/fsn3.2868.
Hematian,
A., Koocheki, A., & Elahi, M.
(2022). Influence of β-glucan extracted from
hull-less barley on droplet
characterization, stability and rheological
properties of soy protein isolate stabilized
oil-in-water emulsions. Journal of Food
Science and Technology, 59, 1781 - 1791.
Okhravi, S.,
Koocheki, A., Milani, E.
(2022). The effect of
extrusion technology on the physicochemical
properties of product based on
oatmeal-broken rice composite flour to
fabricate instant harire. Iranian Journal
of Food Science and Technology, 126,
227-237.
Hematian,
A., & Koocheki, A.
(2021). Elucidation of steady shear flow
properties of β-glucan solutions under
different thermal and environmental
conditions by different rheological models.
Journal of Food Process Engineering,
44, e13896.
Ghobadi,
M., Koocheki,
A., Varidi, M.J., & Varidi, M.
(2021). Encapsulation of curcumin using
Grass pea (Lathyrus sativus) protein
isolate/Alyssum homolocarpum seed gum
complex nanoparticles. Innovative Food
Science and Emerging Technologies,
102728.
Ghaitaranpour, A., Mohebbi, M., &
Koocheki, A. (2021). An innovative model
for describing oil penetration into the
doughnut crust during hot air frying.
Food Research International, 110458.
Sadeghi,
F., Koocheki, A., Shahidi, F. (2021).
Physical modification of Lepidium
perfoliatum seed gum using cold
atmospheric-pressure plasma treatment,
Food Hydrocolloids, 106902.
Ghobadi,
M., Varidi, M.J., Koocheki,
A., & Varidi, M. (2021). Effect of
heat treatment on the structure and
stability of grass pea (Lathyrus sativus)
protein isolate/Alyssum homolocarpum
seed gum nanoparticles. International
Journal of Biological Macromolecules,
182, 26-36.
Mahdavian Mehr,
H., & Koocheki,
A. (2021). Physicochemical properties of
Grass pea (Lathyrus sativus L.)
protein nanoparticles fabricated by cold
atmospheric-pressure plasma. Food
Hydrocolloids, 112, 106328, 1-19.
Mahdavian Mehr,
H., & Koocheki,
A. (2020). Effect of atmospheric cold
plasma on structure, interfacial and
emulsifying properties of Grass pea (Lathyrus
sativus L.) protein isolate. Food
Hydrocolloids, 106, 105899, 1-16.
Ghobadi,
M., Koocheki,
A., Varidi, M.J., & Varidi, M.
(2020). Fabrication and
characterization of Grass pea (Lathyrus
sativus) protein isolate-Alyssum
homolocarpum seed gum complex coacervate.
Polymer Testing,
89, 106636, 1-10.
Hedayati,
S., Shahidi, F.,
Majzoobi, M., Koocheki,
A., & Farahnaky,
A. (2020). Structural, rheological, pasting
and textural properties of granular cold
water swelling maize starch: Effect of NaCl
and CaCl2. Carbohydrate
Polymers, 242, 116406.
Lotfi Shirazi,
S., Koocheki,
A., Milani,
E., & Mohebbi,
M. (2020). Production of high fiber
ready-to-eat expanded snack from barley
flour and carrot pomace using extrusion
cooking technology.
Journal of Food Science and Technology,
57, 2169–2181.
Khalilian Movahhed,
M., Mohebbi, M.,
Koocheki,
A., Milani,
E., & Ansarifar,
E. (2020). Application of TOPSIS to evaluate
the effects of different conditions of
sonication on eggless cake properties,
structure, and mass transfer. Journal of
Food Science, 85, 1479-1488.
Ghaitaranpour, A., Mohebbi, M.,
Koocheki, A., & O. Ngadi, M.
(2020). An agent-based coupled heat and
water transfer model for air frying of
doughnut as a heterogeneous multiscale
porous material. Innovative Food Science
& Emerging Technologies, 61, 102335,
1-12.
Hedayati,
S., Shahidi, F.,
Koocheki,
A., Majzoobi,
M., & Farahnaky,
A. (2020).
Influence of pregelatinized
and granular cold water swelling maize
starches on stability and physicochemical
properties of low fat oil-in-water
emulsions. Food Hydrocolloids,
102, 105620, 1-6.
Saremnejad,
F., Mohebbi, M., & Koocheki, A.
(2020). Practical Application of Nonaqueous
Foam in the Preparation of a Novel Aerated
Reduced-Fat Sauce. Food and Bioproducts
Processing, 119, 216-225.
Sadat Tabibloghmany,
F., Mazaheri Tehrani, M.
& Koocheki, A.
(2020).
Optimization of the extrusion process
through response surface methodology for
improvement in functional and nutritional
properties of soybean hull.
Journal of Food Science and Technology,
57, 4054–4064.
Khoshakhlagh, K., Mohebbi, M., & Koocheki,
A. (2020). Evaluation of structural
properties and release behavior of
nanoencapsulated D-limonene with Alyssum
homolocarpum seed gum by electrospraying.
Research and Innovation in Food Science
and Technology, 9, 11-26.
Hesarinejad, , M.,
Koocheki, , A., Razavi, , S. M. A., &
Mohammadifar, M. (2020). Rheological
properties of
mixed
gel
based on
Lepidium perfoliatum
seed gum and Lathyrus sativa
protein isolate.
Food Science and Technology, 96,
175-184.
Jalili,
S.H., Farhoosh, R., Koocheki, A., &
Motallebi, A. A. (2020). The effects of
alcalase prepared silver carp (Hypophthalmichthys
molitrix) skin hydrolysate on some
quality features and oxidative stability of
microencapsulated Kilka fish oil. Iranian
Food Science and Technology Research Journal,
16, 103-115.
Monjazeb,
L.,
Koocheki,
A., & Yavarmanesh, M. (2019).
Characterization, release profile and
antimicrobial properties of bioactive
polyvinyl alcohol-Alyssum homolocarpum
seed gum- nisin composite film. Food
Biophysics, 14, 120-131.
Mozafarpour, R., Koocheki,
A., Milani, E., & Varidi, M. (2019).
Extruded soy protein as a novel emulsifier:
Structure, interfacial activity and
emulsifying property. Food Hydrocolloids,
93, 361-373.
Monjazeb,
L.,
Yavarmanesh, M., & Koocheki,
A. (2019). In vitro release study of
nisin from active polyvinyl alcohol-Alyssum
homolocarpum seed gum films at different
temperatures. Polymer Testing, 79,
106032.
Monjazeb,
L.,
Yavarmanesh, M., & Koocheki,
A. (2019). Controlled release of
nisin from polyvinyl alcohol - Alyssum
homolocarpum seed gum composite films:
Nisin kinetics. Food Bioscience, 28,
133-139.
Ansarifar,
E., Shahidi, F.,
Mohebbi, M.,
Ramezanian, N.,
Koocheki,
A., &
Mohamadian, A.
(2019). Optimization of limonene
microencapsulation based on native and
fibril soy protein isolate by VIKOR method.
LWT - Food Science and Technology,
115, 107884.
Jalili,
S.H., Farhoosh, R., Koocheki, A., &
Motallebi, A. A. (2019). Microencapsulated
Kilka fish oil stability using functional
properties of Silver carp (Hypophthalmichthys
molitrix) skin hydrolysate. Iranian
Scientific Fisheries Journal, 27, 67-79.
Ahmadian
Mask, S., Tabatabayi Yazdi, F., Mortazavi,
S. A., & Koocheki, A. (2019). The
effect of wheat germ powder on
physicochemical, microbial and sensory
properties of kefir beverage. Iranian
Food Science and Technology Research Journal,
15, 395-406.
Ahmadian
Mask, S., Tabatabayi Yazdi, F., Mortazavi,
S. A., & Koocheki, A. (2019).
Optimization of the effects of different
levels of starter, yeast and storage time on
the physicochemical and microbial properties
of kefir beverage through response surface
methodology.
Iranian Journal of Food Science and
technology, 86,
199-211.
Fazeli,
A., Mazaheri Tehrani, M., Karimi, M.,
Sadeghian, A., & Koocheki, A. (2019).
The effect of xanthan, guar and
transglutaminase on the physicochemical and
textural properties of gluten-free doughnut.
Journal of Research and Innovation in Food
Science and Technology, 8, 1-14.
Khoshakhlagh, K., Mohebbi, M., Koocheki,
A., & Allafchian, A. (2018).
Encapsulation of D-limonene in Alyssum
homolocarpum seed gum nanocapsules by
emulsion electrospraying: Morphology
characterization and stability assessment.
Bioactive Carbohydrates and Dietary Fibre,
16. 43-52.
Ghaitaranpour, A.,
Koocheki, A., Mohebbi, M., & O.
Ngadi, M. (2018). Effect of deep fat
and hot air frying on doughnuts physical
properties and kinetic of crust formation.
Journal of Cereal Science, 83,
25-31.
Ghaitaranpour, A., Mohebbi, M., &
Koocheki, A. (2018). Characterizing the
cellular structure of air and deep fat fried
doughnut using image analysis techniques.
Journal of Food Engineering, 237,
231-239.
Alaeddini,
B., Koocheki, A., Mohammadzadeh
Milani, J., Razavi, S.M.A., & Ghanbarzadeh,
B. (2018). Steady and dynamic shear
rheological behavior of semi dilute
Alyssum homolocarpum seed gum solutions:
Influence of concentration, temperature and
heating-cooling rate. Journal of the
Science of Food and Agriculture, 98,
2713-2720.
Rahmati,
N. F., Koocheki, A., Varidi, M., &
Kadkhodaee, R. (2018). Introducing Speckled
sugar bean (Phaseolus vulgaris)
protein isolates as a new source of
emulsifying agent. Food Hydrocolloids,
79, 498-508.
Jafari,
M., Koocheki, A., & Milani, E.
(2018). Functional effects of xanthan gum on
quality attributes and microstructure of
extruded sorghum-wheat composite dough and
bread. LWT - Food Science and Technology,
89, 551-558.
Rahmati,
N. F., Koocheki, A., Varidi, M., &
Kadkhodaee, R. (2018). Thermodynamic
compatibility and interactions between
Speckled Sugar bean protein and xanthan gum
for production of multilayer O/W emulsion. Journal of Food Science and Technology,
55, 1143–1153.
Jafari,
M., Koocheki, A., & Milani, E.
(2018). Physicochemical and sensory
properties of extruded sorghum-wheat
composite bread.
Journal of Food Measurement &
Characterization, 12, 370-377.
Hesarinejad, M.A., Sami Jokandan, M., Amin
Mohammadifar, M., Koocheki, A.,
Razavi, S.M.A., Tutor Ale, M., &
Rezaiyan Attar, F. (2018). The effects of
concentration and heating-cooling rate on
rheological properties of Plantago
lanceolata seed mucilage. International
Journal of Biological Macromolecules,
115, 1260-1266.
Lotfi Shirazi, S., Koocheki, A.,
Milani, M., & Mohebbi, M., & (2018). Effect
of feed mixture and extrusion temperature on
physicochemical and sensory properties of
barley flour-carrot pomace snack. Iranian
Food Science and Technology Research Journal,
14, 891-906.
Hassanpour,
N., Mohebbi, M., Koocheki, A., & Milani,
M. (2018). Cookie from extruded sorghum
flour: Effect of extrusion and freezing
conditions on frozen dough and cookie
quality.
Iranian Food Science and Technology
Research Journal, 14, 847-864.
Niasti,
S., Haddad Khodaparast, M. H., Milani, E., & Koocheki, A.
(2018). Production and optimization of
functional fiber supplement based on
food by-products using extrusion technology. Journal of Research
and Innovation in Food Science and
Technology, 7, 133-148.
Hassanpour,
N., Koocheki, A., Mohebbi, M., &
Milani, M. (2018). Effect of extruded
sorghum flour and hydrocolloids on the
physical and chemical properties of
gluten-free cookie. Journal of Research
and Innovation in Food Science and
Technology, 6, 375-388.
Jafari,
M., Koocheki, A., & Milani, E.
(2018). Effect of
extrusion variable on physicochemical
properties of extruded sorghum.
Iranian Food Science and Technology Research
Journal, 75, 1-12.
Mohammadkhani, M., Koocheki, A.,
& Mohebbi, M. (2018). Effect of
Lepidium perfoliatum seed gum coating on
mass transfer and quality of osmotic
dehydrated apple.
Iranian Food Science and Technology Research
Journal, 73, 97-105.
Hesarinejad, M.A., Razavi, S.M.A., Koocheki, A.,
& Amin
Mohammadifar, M. (2018). Study on the
effects of sucrose and lactose on the
rheological properties of Alyssum
homolocarpum seed gum in dilute
solutions. Iranian
Food Science and Technology Research Journal,
13, 144-155.
Abbaspour
Monjezi, S., Edalatian Dovom, M. R., Habibi
najafi, M., B., & Koocheki, A.
(2018). Antimicrobial effect of WPC-based
edible film containing mastic tree sap (Pistacia
atlantica Subsp. Kurdica) essential oil
on Penicillium expansum, Iranian
Food Science and Technology Research Journal,
14, 657-670.
Hedayati,
S., Majzoobi, M., Shahidi, F.,
Koocheki, A., & Farahnaky, A. (2018).
Influence of sodium chloride and calcium
chloride on physical
properties of corn starch.
Journal of Food Science and
Technology,
77, 229-236.
Ghobadi,
E., Varidi, M., Varidi, M. J., &
Koocheki, A.
(2018).
Fenugreek seed gum: extraction optimization
and evaluation of antioxidant properties.
Innovative Food Technologies, 5, 447-468.
Ehtiati,
A., Koocheki, A., Shahidi, F., Razavi,
S.M.A., & Majzoobi, M. (2017). Pasting,
rheological and retrogradation properties of
starches from dual-purpose sorghum lines.
Starch - Stärke, 69, 1600262 (1-9).
Nasrollahzadeh, F., Varidi,M., Koocheki, A.,
& Hadizadeh, F. (2017). Effect of microwave
and conventional heating on structural,
functional and antioxidant properties of
bovine serum albumin-maltodextrin conjugates
through Maillard reaction. Food Research
International, 100, 289-297.
Jafari,
M., Koocheki, A., & Milani, E.
(2017). Effect of extrusion cooking of
sorghum flour on rheology, morphology and
heating rate of sorghum–wheat composite
dough. Journal of
Cereal Science, 77, 49-57.
Amiryousefi,
M. R., Mohebbi,
M.,
Golmohammadzadeh, S., Koocheki, A.,
& Baghbani, F. (2017). Fuzzy logic
application to model caffeine release from
hydrogel colloidosomes. Journal of Food
Engineering, 212, 181-189.
Jafari,
M., Koocheki, A., & Milani, E.
(2017). Effect of extrusion cooking on
chemical structure, morphology,
crystallinity and thermal properties of
sorghum flour extrudates. Journal of
Cereal Science, 75, 324–331.
Ansarifar,
E., Mohebbi, M., Shahidi, F., Koocheki, A.,
& Ramezanian, N. (2017). Novel multilayer
microcapsules based on soy protein isolate
fibrils and high methoxyl pectin:
Production, characterization and release
modeling. International Journal of
Biological Macromolecules, 97, 761-769.
Khoshakhlagh, K., Koocheki, A.,
Mohebbi, M., & Allafchian, A. (2017).
Development and characterization of electrosprayed Alyssum homolocarpum
seed gum nanoparticles for encapsulation of
D-limonene. Journal of Colloid and
Interface Science, 490, 562–575.
Fathi, M.,
Mohebbi, M., Koocheki, A.,
& Hesarinejad, M.A.
(2017). Dilute solution properties of
Prunus armeniaca gum exudates: Influence
of temperature, salt, and sugar. International
Journal of Biological Macromolecules,
96, 501-506.
Rahmati,
N. F., Koocheki, A., Varidi, M., &
Kadkhodaee, R. (2017). Adsorption of
Speckled Sugar bean protein isolate at
oil-water interface: Effect of ionic
strength and pH. International Journal of
Biological Macromolecules, 95,
1179-1189.
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
Macromolecules, 95, 462-475.
Monjazeb,
L.,
Koocheki,
A., & Yavarmanesh, M. (2017).
Alyssum homolocarpum seed gum -
polyvinyl alcohol biodegradable composite
film: Physicochemical, mechanical, thermal
and barrier properties. Carbohydrate
Polymers, 155, 280-293.
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,
119-130.
Ehtiati,
A.,
Shahidi, F., Koocheki, A., Razavi,
S.M.A., & Majzoobi, M. (2017).
Evaluation of chemical, morphological,
structural and thermal properties of white
sorghum starch.
Iranian
Food Science and Technology Research
Journal. Iranian Food Science and Technology
Research Journal,
13, 393-404.
Mahfoozy,
M.,
Koocheki, A., & Razavi, S. M. A.
(2017). Effect of freezing on functional
properties of Lepidium perfoliatum
seed gum.
Iranian Food Science and Technology Research
Journal. Iranian Food Science and Technology
Research Journal,
13, 240- 250.
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
Research Journal, 13, 79- 91.
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
methodology.
Iranian Food Science and Technology Research
Journal, 12, 572-587.
Monjazeb
Marvdasht. L., Yavarmanesh, M., &
Koocheki, A. (2017). The effect of
different concentrations of glycerol on
properties of blend films based on polyvinyl
alcohol-Allysum homolocarpum seed gum.
Iranian Food Science and Technology Research
Journal, 12, 663-677.
Miri, M.,
Koocheki, A., Mohebbi, M., & Najaf
Najafi, M. (2017). Effect of maltodextrin
and whey protein concentrate on thyme
essential oil in water nanoemulsion.
Iranian Food Science and Technology Research
Journal,
65, 149-160.
Koocheki, A., & Hesarinejad, M.A.
(2017).
Effect of
freezing, pasteurization and sterilization
on physical properties of oil-in-water
emulsion stabilized with Lepidium
perfoliatum seed gum and whey protein
concentrate.
Journal of Food Science and
Technology,
64, 21-31.
Mostafavi,
F., Kadkhodaee, R., Emadzadeh, B., &
Koocheki, A. (2017).
Evaluating rheological
behaviour of
Tragacanth gum
blend with Qodoume
shirazi, Farsi and Locust
bean
gums.
Journal of Food Science and
Technology,
63, 129-141.
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
on crumb structure of pan bread.
Journal of Food
Research, 26, 397-409.
Khalilian
Movahhed, M., Mohebbi, M.,
Koocheki, A.,
& Milani, E. (2016). The effect of different
emulsifiers on the eggless cake properties
containing WPC. Journal
of Food Science and Technology, 53,
3894–3903.
Akbarian,
M., Koocheki,
A., Mohebbi, M., & Milani, E. (2016).
Rheological properties and bread quality of
frozen sweet dough with added xanthan and
different freezing rate.
Journal of Food Science and Technology,
53, 3761-3769.
Fathi, M.,
Mohebbi, M., & Koocheki, A.
(2016). Introducing Prunus cerasus
gum exudates: Chemical structure, molecular
weight, and rheological properties. Food
Hydrocolloids, 61, 946-955.
Hedayati,
S., Shahidi, F.,
Koocheki,
A., Farahnaky,
A., & Majzoobi,
M. (2016). Functional properties of granular
cold water swelling maize starch: Effect of
sucrose and glucose. International
Journal of Food Science and Technology,
51, 2416–2423.
Hedayati,
S., Majzoobi, M., Shahidi, F.,
Koocheki, A., & Farahnaky,
A. (2016). Effects of NaCl and CaCl2
on physicochemical properties of
pregelatinized and granular cold-water
swelling corn starches. Food Chemistry,
213, 602-608.
Hedayati,
S., Shahidi, F.,
Koocheki,
A., Farahnaky,
A., & Majzoobi,
M. (2016). Physical properties of
pregelatinized and granular cold water
swelling maize starches at different pH
values.
International Journal of Biological
Macromolecules, 91,
730-735.
Miri, M.
A., Movaffagh, J., Habibi Najafi, M. B.,
Najaf Najafi, M., Ghorani, B., &
Koocheki, A., (2016). Optimization of
elecrospinning process of zein using central
composite design. Fibers and Polymers,
17, 769-777.
Najaf
Najafi, M., Hosaini, V., Mohammadi-Sani, A.,
&
Koocheki, A., (2016). Physical
stability, flow properties and droplets
characteristics of Balangu (Lallemantia
royleana) seed gum/whey protein
stabilized submicron emulsions. Food
Hydrocolloids, 59, 2-8.
Hedayati,
S., Shahidi, F.,
Koocheki,
A., Farahnaky,
A., & Majzoobi, M.
(2016). Comparing the effects of sucrose and
glucose on functional properties of
pregelatinized maize starch.
International Journal of Biological
Macromolecules, 88,
499-504.
Razmkhah, S., Razavi, S.M.A.,
Mohammadifar, M.A., Koocheki, A.,
& Tutor Ale, M.
(2016).
Stepwise extraction of Lepidium sativum
seed gum: Physicochemical characterization
and functional properties.
International Journal of Biological
Macromolecules, 88,
553-564.
Mahdavian Mehr,
H.,
Koocheki, A., & Mohebbi,
M. (2016). Performance of Lepidium
perfoliatum seed gum in deep-fried
battered chicken nugget: Effect of gum
concentration and batter temperature.
Journal of Food Measurement &
Characterization, 10, 166-176.
Mostafavi,
F., Kadkhodaee, R., Emadzadeh, B., &
Koocheki, A. (2016).
Preparation and characterization of tragacanth-locust bean gum edible blend
films. Carbohydrate Polymers,
139, 20-27.
Ebrahimi,
S. E., Koocheki, A., Milani, E., &
Mohebbi, M. (2016). Interactions between
Lepidium perfoliatum seed gum - grass
pea (Lathyrus sativus) protein
isolate in composite biodegradable film.
Food Hydrocolloids,
54, 302-314.
Amiryousefi,
M. R., Mohebbi,
M.,
Golmohammadzadeh, S., &
Koocheki, A. (2016).
Encapsulation of caffeine in hydrogel
colloidosome: optimization of fabrication,
characterization and release kinetics
evaluation. Flavour and Fragrance Journal,
31, 163-172.
Fathi, M.,
Mohebbi, M., & Koocheki, A. (2016).
Some physicochemical properties of Prunus
armeniaca L. gum exudates. International
Journal of Biological Macromolecules,
82, 744-750.
Noshad,
M., Mohebbi, M., Koocheki, A., &
Shahidi, F. (2016). Influence of
interfacial
engineering on
stability of
emulsions
stabilized with
soy
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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