| The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties SMA Razavi, B Emadzadeh, A Rafe, AM Amini Journal of Food Engineering 81 (1), 209-217, 2007 | 134 | 2007 |
| Dynamic viscoelastic study on the gelation of basil seed gum A Rafe, SMA Razavi International Journal of Food Science & Technology 48 (3), 556-563, 2013 | 110 | 2013 |
| Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels A Rafe, SMA Razavi, R Farhoosh Food Hydrocolloids 30 (1), 134-142, 2013 | 105 | 2013 |
| Kinetic study of κ-carrageenan degradation and its impact on mechanical and structural properties of chitosan/κ-carrageenan film M Shahbazi, G Rajabzadeh, R Ettelaie, A Rafe Carbohydrate polymers 142, 167-176, 2016 | 99 | 2016 |
| Rheological and structural characteristics of whey protein-pectin complex coacervates M Raei, A Rafe, F Shahidi Journal of Food Engineering 228, 25-31, 2018 | 90 | 2018 |
| Physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition M Shahbazi, G Rajabzadeh, A Rafe, R Ettelaie, SJ Ahmadi Food Hydrocolloids 71, 259-269, 2017 | 79 | 2017 |
| Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties SMA Razavi, A Rafe, TM Moghaddam, AM Amini Journal of Food Engineering 81 (1), 218-225, 2007 | 74 | 2007 |
| Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate A Rafe, SMA Razavi Food Hydrocolloids 62, 58-65, 2017 | 72 | 2017 |
| Application of whey protein-pectin nano-complex carriers for loading of lactoferrin M Raei, F Shahidi, M Farhoodi, SM Jafari, A Rafe International journal of biological macromolecules 105, 281-291, 2017 | 71 | 2017 |
| Effect of thermal treatment on chemical structure of β-lactoglobulin and basil seed gum mixture at different states by ATR-FTIR spectroscopy A Rafe, SMA Razavi International Journal of Food Properties 18 (12), 2652-2664, 2015 | 67 | 2015 |
| Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates E Hasanvand, A Rafe Food Hydrocolloids 83, 296-307, 2018 | 63 | 2018 |
| Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar A Rafe, A Sadeghian, SZ Hoseini‐Yazdi Food science & nutrition 5 (3), 407-414, 2017 | 59 | 2017 |
| Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties A Rafe, A Sadeghian Journal of Cereal Science 74, 64-71, 2017 | 58 | 2017 |
| Functional properties of rice bran protein isolate at different pH levels M Esmaeili, A Rafe, SA Shahidi, A Ghorbani Hasan‐Saraei Cereal chemistry 93 (1), 58-63, 2016 | 58 | 2016 |
| The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties SMA Razavi, AM Amini, A Rafe, B Emadzadeh Journal of Food Engineering 81 (1), 226-235, 2007 | 57 | 2007 |
| Physical-mechanical properties and chemical composition of Balangu (Lallemantia royleana (Benth. in Walla.)) seed SMA Razavi, T Mohammadi Moghaddam, A Mohammad Amini International Journal of Food Engineering 4 (5), 2008 | 56 | 2008 |
| Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates E Hasanvand, A Rafe International Journal of Biological Macromolecules 131, 60-66, 2019 | 53 | 2019 |
| Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature A Rafe, SS Mousavi, SA Shahidi Journal of Cereal Science 60 (3), 514-519, 2014 | 51 | 2014 |
| Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate A Rafe, SMA Razavi, S Khan Food research international 49 (1), 32-38, 2012 | 50 | 2012 |
| Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum SMR Mousavi, A Rafe, S Yeganehzad Carbohydrate Polymers 232, 115809, 2020 | 43 | 2020 |
Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, Iran在 um.ac.ir 的电子邮件经过验证
