Center of Excellence in Native Natural Hydrocolloids of Iran
2. Research interests
4. Postgraduate students
5. Recent Publications
Welcome to the Center of Excellence in Native Natural Hydrocolloids (CENNH) of Iran as a National's leading center in Iran. The Food Hydrocolloid Research Center (FHRC) was founded by Prof. Razavi at the Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM) since 2009 and it was upgraded to the Center of Excellence in Native Natural Hydrocolloids of Iran (CENNH) by the ministry of science, research and technology (MSRT) of Iran since 2018. The mission is to serve as a catalyst for research and development of novel food hydrocolloids as well commercial ones that will enhance their potential applications in different systems especially food industry. The term ‘hydrocolloids’ refers to a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions, stabilising foams, emulsions and dispersions, inhibiting ice and sugar crystal formation and the controlled release of flavours, etc. Hydrocolloids are generally high-molecular weight hydrophilic biopolymers used widely as functional ingredients in the food and pharmaceutical systems. Hydrocolloids from plants have an advantage over those of animal origin due to their friendly image towards consumers. There is still a continual search for new natural hydrocolloids with excellent functional properties and good price that could be as alternative for some commercial gums. Some Plants, growing in different regions of Iran, have valuable polysaccharides, which their seeds extract can be used as novel food hydrocolloid sources.
2. Research interests
Characterization of novel endemic food hydrocolloids (Ocimum basilicum seed gum, Lepidium sativum seed gum, Salvia macrosiphon seed gum, Lallemantia royleana seed gum, Alyssum homolocarpum seed gum, Lepidium perfoliatum seed gum, ...)
Hydrocolloids applications in food formulations as stabilizer, thickener, fat replacer,....
The center is comprised of a diverse group of researchers that work with academic and industry partners while maintaining ongoing research programs at FUM. The center team includes faculty from Ferdowsi University of Mashhad (Iran), Tarbiat Moddarres University (Iran), Technical University of Denmark (DTU, Denmark) and RMIT University (Australia). Please see the links below for biographies of staff members involved with the center:
4. Postgraduate students
The following postgraduate students are currently working in the field of food hydrocolloids at CENNH:
Mohammad Reza Salahi
5. Recent Publications
The following papers form the CENNH research works have been recently published by ISI journals:
Irani, M., Razavi, S.M.A., Abdel-Aal, El-Sayed M. Hucl, P. and Patterson, C. A., 2019, Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel, International Journal of Biological Macromolecules, 124, 270-281.
Javidi, F., Razavi, S.M.A, and Mohammad Amini, A., 2019, Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study, Food Hydrocolloids, 90, 172-181.
Javidi, F., Razavi, S.M.A, and Mohammad Amini, A., 2019, Response surface optimization of reduced fat o/w emulsions formulated with cornstarch nanocrystal as a novel fat replacer, Starch, 71, 1800311 (1 of 10).
Alghooneh, M., Razavi, S.M.A., and Kasapis, S., 2018, Hydrocolloids clustering based on their rheological properties, Journal of Texture Studies, 49, 619-638.
Molavi, H. and Razavi, S.M.A., 2018, Dynamic rheological and textural properties of acorn (Quercus brantii Lindle.) starch: Effect of single and dual hydrothermal modifications, Starch, 70, 11-12, 1-8.
Hesarinejad, M.A., Sami Jokandan Mohammadifar, M.A., Koocheki, A., Razavi, S. M.A., Tutor Ale, M., and 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.
Javidi, F., Razavi, S.M.A, 2018, Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers, Journal of Food Measurement and Characterization, 12(3), 1872-1884.
Oleyaei, S. A., Razavi, S.M.A., and Mikkonen, K.S., 2018, Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogel, International Journal of Biological Macromolecules, 118(10), 661-670.
Abdollahi Moghaddam, M.R., Razavi, S.M.A., and Jahani, Y., 2018, Effects of compatibilizer and thermoplastic starch (TPS) concentration on morphological, rheological, tensile, thermal and moisture sorption properties of plasticized polylactic acid/ TPS blends, Journal of Polymers and the Environment, 26 (8), 3202-3215.
Razavi, S.M.A., Alghooneh, A., and Behrouzian, F., 2018, Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes, Journal of Dispersion Science and Technology, 39 (7), 982-995.
Alaedini, B., & Koocheki, A., Mohammadzadeh, J., Razavi, S.M.A., and 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 (7), 2713-2720.
Oleyaei, S. A., Razavi, S.M.A., and Mikkonen, K.S., 2018, Novel nanobiocomposite hydrogels based on sage seed gum-Laponite: Physico-chemical and rheological characterization, Carbohydrate Polymers, 192, 282-290.
Molavi, H. and Razavi, S.M.A., 2018, Steady shear rheological properties of native and hydrothermally modified Persian acorn (Quercus brantii Lindle.) starches, Starch, 70, 3-4, 1-9.
Razavi, S.M.A., Alghooneh, A., and Behrouzian, F., 2018, Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends, Food Hydrocolloids, 77, 307-321.
Alghooneh, A., Razavi, S.M.A, and Behrouzian, F., 2017, Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends, Food Hydrocolloids, 66, 206-215
Naji-Tabasi, S., Razavi, S.M.A, and Mehditabar, M.H., 2017, Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione, Carbohydrate Polymer, 157, 1703-1713.
Razmkhah, S., Razavi, S.M.A., and Mohammadifar, M.A., 2017, Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions, Food Hydrocolloids, 63, 404-413
Rafe, A. and Razavi, S.M.A., 2017, Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate, Food Hydrocolloids, 62, 58-65
Behrouzian, F., Razavi, S.M.A, and Alghooneh, A., 2017, Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios, Journal of Applied Polymer Science, 134 (5), 1-13.
Mirabolhassani, S.E., Rafe, A., and Razavi, S.M.A, 2016, The influence of temperature, sucrose and lactose on dilute solution properties of basil seed gum, International Journal of Biological Macromolecules, 93, 623-629
Irani, M., Razavi, S.M.A., Abdel-Aal, El-Sayed M. and Taghizadeh, M., 2016, Influence of variety, concentration and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) gels, Starch, 68, 1203-1214.
Razmkhah, S., Razavi, S.M.A., Mohammadifar, M.A., Tutor Ale, M. and Ahmadi Gavlighi, H., 2016, Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties, Carbohydrate polymer, 153, 14-24.
Yousefi, A. R., Eivazloo, R. and Razavi, S.M.A., 2016, Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties, International Journal of Biological Macromolecules, 91, 1018-1024.
Razavi, S.M.A., Alghooneh, A., Behrouzian, F., Cui, S.W., 2016, Investigation of the interaction between sage seed gum and guar gum: steady and dynamic shear rheology, Food Hydrocolloids, 60, 67-76.
Razmkhah, S., Razavi, S.M.A., and Mohammadifar, M.A., 2016, Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study, Food Hydrocolloids, 61, 358-368.
Naji-Tabasi, S., Razavi, S.M.A., 2016, New studies on basil (Ocimum bacilicum L.) seed gum: Part II - Emulsifying and foaming characterization, Carbohydrate Polymer, 149 (20), 140-150.
Razavi, S.M.A, Mohammad Amini, A. and Zahedi, Y., 2015, Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration, Food Hydrocolloids, 43, 290-298.
Emadzadeh, B., Razavi, S. M. A., Reznavi, E., and Schleining, G., 2015, Steady shear rheological behavior and thixotropy of low-calorie pistachio butter, International Journal of Food Properties, 18 (1), 137-148.
Mohammad Amini, A., Razavi, S.M.A., and Mortazavi, S.A., 2015, Morphological, physicochemical, and viscoelastic properties of sonicated corn starch, Carbohydrate Polymer, 122, 282-292.
BahramParvar, M., Mazaheri Tehrani, M., Razavi, S.M.A, and Koocheki, A., 2015, Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture, Journal of Food Science and Technology, 52 (3), 1480-1488.
Mohammad Amini, A., Razavi, S.M.A, and Zahedi, Y., 2015, The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film, International Journal of Food Science and Technology, 55(5), 1137-1143.
Taheri, A. and Razavi, S.M.A., 2015, Fabrication of cress seed gum nanoparticles, an anionic polysaccharide, using desolvation technique: An optimization study, BioNanoScience, 5, 104-116.
Yousefi, A. R., Razavi, S.M.A., 2015, Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration, Starch, 67, 7-8, 567-576.
Mohammad Amini, A., Razavi, S.M.A., 2015, Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical and rheological properties, Starch, 67, 7-8, 640-653.
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.