1. Encapsulation of Morus Nigra extract in basil seed gum-whey protein concentrate nanoemulsion: Investigation of physicochemical properties and release kinetics
2. Effect of eniviromental conditions and two plastisizers on the physical amd mechanicaal properties of Eremurus luteus root gum during strorage time
3. Fabrication of intelligent pH-sensitive films made of basil seed gum/chitosan containing red cabbage extract to monitor trout fish freshness
4. Evaluation of functional properties of Aloe vera gel
5. Encapsulation of saffron petal extract using basil seed gum and chitosan
6. Potential use of basil seed gum and guar gum as a gelatin replacement in marshmallow
7. Evaluation of the effects of texture and flavour interactions on oral processing behaviour and dynamic sensory perception: A case study in emulsion-filled gels containing limonene and menthol
8. Crocetin nanoencapsulation: studying the rheological, controlled release and bioaccessibility in an in vitro gastrointestinal model
1- The effect of soybean varieties and soymilk formulations on the Iranian children acceptance, Agriculture Research group, 1990-1991, Funded by the Research Institute of Eghbal, Mashhad, Iran.
2- The protein recovery processes from whey, A Review, 1992, Funded by the Agriculture Research group, Research Institute of Eghbal, Mashhad, Iran.
3- Design and economical evaluation of soymilk plant, 1994, Funded by the Research Institute of Eghbal, Mashhad, Iran.
4- Soy cheese (Tofu) production according to the Iranian preference, 1994-1995, Funded by the Research Institute of Eghbal, Mashhad, Iran.
5- Effect of whey on the dairy yoghurt and soy yoghurt properties, 1995-1996, Funded by the Research Institute of Eghbal, Mashhad, Iran.
6- The effect of sweet whey, whey concentrate and whey powder on the Iranian ice creams properties, 1996-1997, Funded by the Research Institute of Eghbal, Mashhad, Iran.
7- Effect of buttermilk on frozen yogurt properties, Department of Food Science and Technology, 1997, Funded by the Ferdowsi University of Mashhad, Iran.
8- Design and economical evaluation of strawberry juice powder processing line, 1996-1998, Funded by the Industries Organization of Kordestan, Sanandaj, Iran.
9- The potential of lactic acid production from the wheat flour factories residues, 1996-1998, Funded by the Industries Organization of Kordestan, Sanandaj, Iran.
10- The study of chemical composition, physical properties and sensory evaluation of soy ice cream, 1997-1998, Funded by the Research Institute of Eghbal, Mashhad, Iran.
11- The comprehensive study on potato products technology and feasibility evaluation of theirs processing in Ardabil area, 1997-1998, Funded by the Industries Organization of Ardabil, Ardabil, Iran.
12- The applications of PE containers in tomato paste packaging, 1997-1998, Funded by the Ferdowsi University of Mashhad, Iran.
13- Energy management of the pasteurized milk production line, 1999, Funded by the Pegah Milk Plant and the Industries Organization of Mashhad, Iran.
14- Application of Linear programming in size and location problems of milk plants, 2000, Funded by the Industrial Organization of Khorasan, Mashhad, Iran.
15- Application of membrane technology in bioprocessing, 2001-2003, Funded by the Ministry of Science, Research and Technology, Iran.
16- Renewing the food science and technology courses and syllabus for undergraduate students, 2004, Funded by the Ministry of Science, Research and Technology, Iran.
17- The effect of fat replacers on the rheological & organoleptical properties of sesame paste blends, 2004-2005, Funded by the Ferdowsi University of Mashhad, Iran.
18- The study of specific heat of Pistachio as a function of moisture content and variety, 2005, Funded by the Ferdowsi University of Mashhad, Iran.
19- Gravimetrical, Geometrical, Frictional and Aero-dynamical Properties of Iranian Pistachio's Varieties, 2004-2006, Funded by the Ferdowsi University of Mashhad, Iran.
20- Rheological properties of some hydrocolloids (Saleb, CMC, xanthan and guar) as a function of temperature and concentration, 2005-2006, Funded by the Ferdowsi University of Mashhad, Iran.
21- Physical, Frictional and Aero-dynamical Properties of four Canola seed Varieties, 2006, Funded by the Ferdowsi University of Mashhad, Iran.
22- Functional properties of selected food hydrocolloids extracted from some Iranian seeds, 2007, Funded by the Ferdowsi University of Mashhad, Iran.
23- Optimization of formulation of pistachio's soft-peel marmalade, 2007-2008, Funded by the Islamic Azad University-Ghoochan branch, Iran.
24- Extraction optimization of Basil seed hydrocolloid (Ocimum basilicum L), 2007-2008, Funded by the Ferdowsi University of Mashhad, Iran.
25- Effect of different drying methods on the mechanical properties and sensory characteristics of Iranian pistachio varieties, 2008-2009, Funded by the Ferdowsi University of Mashhad, Iran.
26- Rheological Interaction of Balangu seed gum with some commercial gums, 2009-2010, Funded by the Ferdowsi University of Mashhad, Iran.
27- Effect of fat substitutes and sweeteners on the sensory characteristics and rheological properties of reduced fat pistachio butter, 2008-2010, Funded by the International Foundation for Science (IFS), Sweden.
28- Membrane processing of sugar beet presswater, 2008-2010, Funded by the Ferdowsi University of Mashhad, Iran.
29- Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature, 2009-2010, Funded by the Ferdowsi University of Mashhad, Iran.
30- Optimization of extraction, purification, structure identification and characterization of physical properties of hydrocolloid extract (gum) of Iranian native seeds as new sources of food hydrocolloids, 2009-2011, Funded by the Iran National Science Foundation
31-Solution viscosity and molecular weight of hydrocolloid extract of wild sage seed, 2010-2011, Funded by the Ferdowsi University of Mashhad, Iran.
32- Potential of some seed gums as fat replacers, 2011-2013, Funded by the Ferdowsi University of Mashhad and Research Institute of Food Science and Technology, Iran.
33- Physico-chemical and structural characterization of sage seed (Salvia macrosiphon) gum, 2013-2014, Funded by the Ferdowsi University of Mashhad, Iran.
34- Physico-chemical and structural characterization of Balangu seed gum, 2014-2015, Funded by the Ferdowsi University of Mashhad, Iran.
35- Interaction Xanthan gum-Cress seed gum mixer: rheological, structural, thermal, functional and thermodynamic study, 2015-2017, Funded by the Ferdowsi University of Mashhad, Iran.
36- Characteristics of edible packaging films made from some Iranian endemic hydrocolloids, 2017-2019, Funded by the Iran National Science Foundation and the Ferdowsi University of Mashhad, Iran.
37- Evaluating the capability of carboxymethyl cellulose synthesis from spent coffee ground and investigating its functional properties, 2017-2018, Funded by the Ferdowsi University of Mashhad, Iran.
38- Interaction of sage seed (Salvia macrosiphon) gum and locust bean gum, guar gum and xanthan gum, 2017-2019, Funded by the Ferdowsi University of Mashhad, Iran.
39-The optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm optimization, 2019-2021, Funded by the Ferdowsi University of Mashhad, Iran.
40-Characterization of biodegradable active film containing polycaprolactone-polylactic acid containing green tea extract for cocktail sausage packaging, 2020-2022, Funded by the Ferdowsi University of Mashhad, Iran.
41- Optimization of camel milk cream powder production using foam mat drying, 2020-2022, Funded by the Iran National Science Foundation and the Ferdowsi University of Mashhad, Iran.