Mohammad Amin Mohammadifar

  • Søltofts Plads, 227, 160

    2800 Kgs. Lyngby

    Denmark

20062023

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Research Output

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Journal article
2020

Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin

Casanova, F., Mohammadifar, M. A., Jahromi, M., Olander Petersen, H., Eybye, K. L., Kobbelgaard, S., Jakobsen, G. & Jessen, F., 2020, (Accepted/In press) In : International Journal of Biological Macromolecules.

Research output: Contribution to journalJournal articleResearchpeer-review

2019

Effect of gamma irradiation on the physicochemical and rheological properties of enzyme-catalyzed tragacanth-based injectable hydrogels

Tavakol, M., Vasheghani-Farahani, E., Mohammadifar, M. A. & Dehghan-Niri, M., 2019, In : Journal of Polymer Engineering. 39, 5, p. 442-449

Research output: Contribution to journalJournal articleResearchpeer-review

Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels

Caruggi, N., Lucisano, M., Feyissa, A. H., Rahimi Yazdi, S. & Mohammadifar, M. A., 2019, In : Food Biophysics. 14, 3, p. 249-259

Research output: Contribution to journalJournal articleResearchpeer-review

Improvement in dispersibility, stability and antioxidant activity of resveratrol using a colloidal nanodispersion of BSA-resveratrol

Tabibiazar, M., Mohammadifar, M. A., Roufegarinejad, L., Ghorbani, M., Hashemi, M. & Hamishehkar, H., 2019, In : Food Bioscience. 27, p. 46-53

Research output: Contribution to journalJournal articleResearchpeer-review

The Role of Oil Phase in the Stability and Physicochemical Properties of Oil-in-Water Emulsions in the Presence of Gum Tragacanth

Abdolmaleki, K., Mohammadifar, M. A., Sheikhi, Z., Matinfar, G. & Nayebzadeh, K., 2019, In : JAOCS, Journal of the American Oil Chemists' Society. 96, 7, p. 795-803 9 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion

Farshi, P., Tabibiazar, M., Ghorbani, M., Mohammadifar, M. A., Amirkhiz, M. B. & Hamishehkar, H., 2019, In : Food Bioscience. 28, p. 49-56

Research output: Contribution to journalJournal articleResearchpeer-review

2018

Effect of ultrasound treatments on functional properties and structure of millet protein concentrate

Nazari, B., Mohammadifar, M. A., Shojaee-Aliabadi, S., Feizollahi, E. & Mirmoghtadaie, L., 2018, In : Ultrasonics Sonochemistry. 41, p. 382-388

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
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100 Downloads (Pure)

Pectin modification assisted by nitrogen glow discharge plasma

Momeni, M., Tabibiazar, M., Khorram, S., Zakerhamidi, M., Mohammadifar, M. A., Valizadeh, H. & Ghorbani, M., 2018, In : International Journal of Biological Macromolecules. 120, Part B, p. 2572-2578

Research output: Contribution to journalJournal articleResearchpeer-review

Photosensitizer-induced cross-linking: A novel approach for improvement of physicochemical and structural properties of gelatin edible films

Taghizadeh, M., Mohammadifar, M. A., Sadeghi, E., Rouhi, M., Mohammadi, R., Askari, F., Mortazavian, A. M. & Kariminejad, M., 2018, In : Food Research International. 112, p. 90-97

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File
208 Downloads (Pure)

Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films

Mohammadi, R., Mohammadifar, M. A., Rouhi, M., Kariminejad, M., Mortazavian, A. M., Sadeghi, E. & Hasanvand, S., 2018, In : International Journal of Biological Macromolecules. 107, Part A, p. 406-412

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File
423 Downloads (Pure)

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

Hashemi, M. M., Aminlari, M., Forouzan, M. M., Moghimi, E., Tavana, M., Shekarforoush, S. & Mohammadifar, M. A., 2018, In : Polish Journal of Food and Nutrition Sciences. 68, 1, 12 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File
423 Downloads (Pure)

Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics

Heydari, S., Amiri-Rigi, A., Ehsani, M. R., Mohammadifar, M. A., Khorshidian, N., Koushki, M. R. & Mortazavian, A. M., 2018, In : International Journal of Dairy Technology. 71, S1, p. 175-184

Research output: Contribution to journalJournal articleResearchpeer-review

Sensory, Digestion and Texture Quality of Commercial Gluten-Free Bread: Impact of Broken Rice Flour Type

Feizollahi, E., Mirmoghtadaie, L., Mohammadifar, M. A., Jazaeri, S., Hadaegh, H., Nazari, B. & Lalegani, S., 2018, In : Journal of Texture Studies. 49, 4, p. 395-403

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File
166 Downloads (Pure)

The Combined Effect of Nanoclay and α-tocopherol on Mechanical and Physical Properties of Polyethylene Active Packaging

Mirkhavar, Z., Ahmadi, S., Farhoodi, M., Mohammadi, A. & Mohammadifar, M. A., 2018, In : Asian Journal of Biological and Life Sciences. 7, 2, p. 59-66

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File
187 Downloads (Pure)

The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage

Hesarinejad, M. A., Sami Jokandan, M., Mohammadifar, M. A., Koocheki, A., Razavi, S. M. A., Ale, M. T. & Attar, F. R., 2018, In : International Journal of Biological Macromolecules. 115, p. 1260-1266

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File
260 Downloads (Pure)

The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs

Tolouie, H., Mohammadifar, M. A., Ghomi, H., Yaghoubi, A. S. & Hashemi, M., 2018, In : Innovative Food Science and Emerging Technologies. 47, p. 346-352

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File
345 Downloads (Pure)
2017

A Colon Targeted Delivery System for Resveratrol Enriching in pH Responsive-Model

Andishmand, H., Hamishehkar, H., Mohammadifar, M. A., Babazadeh, A., Taghvimi, A., Mohammadifar, M. A. & Mahnaz Tabibiazar, 2017, In : Pharmaceutical Sciences. 23, 1, p. 42-49

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
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440 Downloads (Pure)

Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions

Razmkhah, S., Razavi, S. M. A. & Mohammadifar, M. A., 2017, In : Food Hydrocolloids. 63, p. 404-413 10 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Pectin-zinc-chitosan-polyethylene glycol colloidal nano-suspension as a food grade carrier for colon targeted delivery of resveratrol

Andishmand, H., Mahnaz Tabibiazar, Mohammadifar, M. A. & Hamishehkar, H., 2017, In : International Journal of Biological Macromolecules. 97, p. 16-22

Research output: Contribution to journalJournal articleResearchpeer-review

Physical Stability of Oil in Water Emulsions in the Presence of Gamma Irradiated Gum Tragacanth

Meybodi, N. M., Mohammadifar, M. A., Farhoodi, M., Skytte, J. L. & Abdolmaleki, K., 2017, In : Journal of Dispersion Science and Technology. 38, 6, p. 909-916

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
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1277 Downloads (Pure)

Rheology and microstructure of kefiran and whey protein mixed gels

Kazazi, H., Khodaiyan, F., Rezaei, K., Pishvaei, M., Mohammadifar, M. A. & Moieni, S., 2017, In : Journal of Food Science and Technology. 54, 5, p. 1168-1174 7 p.

Research output: Contribution to journalJournal articleResearchpeer-review

2016

Extraction optimization of pepsin-soluble collagen from eggshell membrane by response surface methodology (RSM)

Mohammadi, R., Mohammadifar, M. A., Mortazavian, A. M., Rouhi, M., Ghasemi, J. B. & Delshadian, Z., 2016, In : Food Chemistry. 190, p. 186–193

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access

Industrial application of different heat treatments and cream fat contents for improving the spreadability of butter

Tondhoosh, A., Nayebzadeh, K., Mohammadifar, M. A., Homayouni-Rad, A. & Hosseinoghli, H., 2016, In : Recent Patents on Food, Nutrition & Agriculture. 8, 2, p. 107-115 9 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Migration Kinetics of Ethylene Glycol Monomer from Pet Bottles into Acidic Food Simulant: Effects of Nanoparticle Presence and Matrix Morphology

Farhoodi, M., Mohammadifar, M. A., Mousavi, M., Sotudeh-Gharebagh, R. & Emam-Djomeh, Z., 2016, In : Journal of Food Process Engineering. 8 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties

Razmkhah, S., Razavi, S. M. A., Mohammadifar, M. A., Ale, M. T. & Ahmadi Gavlighi, H., 2016, In : Carbohydrate Polymers. 153, p. 14-24

Research output: Contribution to journalJournal articleResearchpeer-review

Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study

Razmkhah, S., Razavi, S. M. A. & Mohammadifar, M. A., 2016, In : Food Hydrocolloids. 61, p. 358-368

Research output: Contribution to journalJournal articleResearchpeer-review

Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties

Razmkhah, S., Mohammadifar, M. A., Razavi, S. M. A. & Ale, M. T., 2016, In : Carbohydrate Polymers. 141, p. 166-174

Research output: Contribution to journalJournal articleResearchpeer-review

1 Downloads (Pure)

Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties

Razmkhah, S., Razavi, S. M. A., Mohammadifar, M. A., Koocheki, A. & Ale, M. T., 2016, In : International Journal of Biological Macromolecules. 88, p. 553–564

Research output: Contribution to journalJournal articleResearchpeer-review

1 Downloads (Pure)

Synthesis and characterization of an in situ forming hydrogel using tyramine conjugated high methoxyl gum tragacanth

Tavakol, M., Vasheghani-Farahani, E., Mohammadifar, M. A., Soleimani, M. & Hashemi-Najafabadi, S., 2016, In : Journal of Biomaterials Applications. 307, p. 1016-1025 10 p.

Research output: Contribution to journalJournal articleResearchpeer-review

The effect of pH and salt on the stability and physicochemicalproperties of oil-in-water emulsions prepared with gum tragacanth

Abdolmaleki, K., Mohammadifar, M. A., Mohammadi, R., Fadavi, G. & Meybodi, N. M., 2016, In : Carbohydrate Polymers. 140, p. 342–348

Research output: Contribution to journalJournal articleResearchpeer-review

2015

Adequacy of the measurement capability of fatty acid compositions and sterol profiles to determine authenticity of milk fat through formulation of adulterated butter

Soha, S., Mortazavian, A. M., Piravi-Vanak, Z., Mohammadifar, M. A., Safafar, H. & Nanvazadeh, S., 2015, In : Recent Patents on Food, Nutrition & Agriculture. 7, 2, p. 134-140 7 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup

Omidbakhsh Amiri, E., Nayebzadeh, K. & Mohammadifar, M. A., 2015, In : Journal of Food Science and Technology. 52, 11, p. 7123-7132 10 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Design and fabrication of a food-grade albumin-stabilized nanoemulsion

Tabibiazar, M., Davaran, S., Hashemi, M., Homayonirad, A., Rasoulzadeh, F., Hamishehkar, H. & Mohammadifar, M. A., 2015, In : Food Hydrocolloids. 44, p. 220-228

Research output: Contribution to journalJournal articleResearchpeer-review

Effect of pH on turbidity, size, viscosity and the shape of sodium caseinate aggregates with light scattering and rheometry

Gorji, S. G., Gorji, E. G. & Mohammadifar, M. A., 2015, In : Journal of Food Science and Technology. 52, 3, p. 1820-1824 5 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Effect of Rheological Properties on Sensory Acceptance of Two-Model Dysphagia-Oriented Food Products

Zargaraan, A., Saghafi, Z., Firouz, M. H., Fadavi, G., Gorji, S. G. & Mohammadifar, M. A., 2015, In : Journal of Texture Studies. 46, 3, p. 219-226 8 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenizationOriginal

Farzi, M., Yarmand, M. S., Safari, M., Emam-Djomeh, Z. & Mohammadifar, M. A., 2015, In : International Journal of Biological Macromolecules. 79, p. 433–439

Research output: Contribution to journalJournal articleResearchpeer-review

Investigation of the effects of inulin and β-glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: optimisation of the formulation using D-optimal mixture design.

Afshari, R., Hosseini, H., Khaksar, R., Mohammadifar, M. A., Amiri, Z., Komeili, R. & Khaneghah, A. M., 2015, In : Food Technology and Biotechnology. 53, 4, p. 436-445 10 p.

Research output: Contribution to journalJournal articleResearchpeer-review

2014

Biochemical and rheological characterization of a protease from fruits of Withania coagulans with a milk-clotting activity

Beigomi, M., Mohammadifar, M. A., Hashemi, M., Rohani, M. G., Senthil, K. & Valizadeh, M., 2014, In : Food Science and Biotechnology. 23, 6, p. 1805-1813 9 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium

Gorji, S. G., Gorji, E. G. & Mohammadifar, M. A., 2014, In : Food Hydrocolloids. 34, 1, p. 161-168 8 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Characterization of nanobiocomposite kappa-carrageenan film with Zataria multiflora essential oil and nanoclay

Shojaee-Aliabadi, S., Mohammadifar, M. A., Hosseini, H., Mohammadi, A., Ghasemlou, M., Hosseini, S. M., Haghshenas, M. & Khaksar, R., 2014, In : International Journal of Biological Macromolecules. 69, p. 282-289 8 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Characterization of κ-carrageenan films incorporated plant essential oils with improved antimicrobial activity

Shojaee-Aliabadi, S., Hosseini, H. & Mohammadifar, M. A., 2014, In : Carbohydrate Polymers. 101, p. 582-591

Research output: Contribution to journalJournal articleResearchpeer-review

Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates

Ghorbani Gorji, S., Ghorbani Gorji, E., Mohammadifar, M. A. & Zargaraan, A., 2014, In : International Journal of Biological Macromolecules. 67, p. 503-511

Research output: Contribution to journalJournal articleResearchpeer-review

Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

Fadavi, G., Mohammadifar, M. A., Zargarran, A., Mortazavian, A. M. & Komeili, R., 2014, In : Carbohydrate Polymers. 101, 1, p. 1074-1080

Research output: Contribution to journalJournal articleResearchpeer-review

Milk protein-gum tragacanth mixed gels: Effect of heat-treatment sequence

Hatami, M., Nejatian, M., Mohammadifar, M. A. & Pourmand, H., 2014, In : Carbohydrate Polymers. 101, 1, p. 1068-1073 6 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Nisin-loaded alginate-high methoxy pectin microparticles: preparation and physicochemical characterisation

Khaksar, R., Hosseini, S. M., Hosseini, H., Shojaee-Aliabadi, S., Mohammadifar, M. A., Mortazavian, A. M., Khosravi-Darani, K., Javadi, N. H. S. & Komeily, R., 2014, In : International Journal of Food Science and Technology. 49, 9, p. 2076-2082 7 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Rheological and clustering approach to classify Iranian soft/liquid food products to meet dysphagia diet requirements

Zargaraan, A., Omaraee, Y., Rastmanesh, R., Taheri, N., Fadavi, G., Zaeri, F. & Mohammadifar, M. A., 2014, In : Italian Journal of Food Science. 26, 3, p. 243-251 9 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Role of water soluble and water swellable fractions of gum tragacanth on stability and characteristic of model oil in water emulsion

Karimi, N. & Mohammadifar, M. A., 2014, In : Food Hydrocolloids. 37, p. 124-133 10 p.

Research output: Contribution to journalJournal articleResearchpeer-review

2013

A comparative study on the emulsifying properties of various species of gum tragacanth.

Farzi, M., Emam-Djomeh, Z. & Mohammadifar, M. A., 2013, In : International Journal of Biological Macromolecules. 57, p. 76-82 7 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Characterization of antioxidant-antimicrobial kappa-carrageenan films containing Satureja hortensis essential oil

Shojaee-Aliabadi, S., Hosseini, H., Mohammadifar, M. A., Mohammadi, A., Ghasemlou, M., Ojagh, S. M., Hosseini, S. M. & Khaksar, R., 2013, In : International Journal of Biological Macromolecules. 52, 1, p. 116-124 9 p.

Research output: Contribution to journalJournal articleResearchpeer-review

Complex coacervation of beta-lactoglobulin - kappa-Carrageenan aqueous mixtures as affected by polysaccharide sonication

Hosseini, S. M. H., Emam-Djomeh, Z., Razavi, S. H., Moosavi-Movahedi, A. A., Saboury, A. A., Mohammadifar, M. A., Farahnaky, A., Atri, M. S. & Van der Meeren, P., 2013, In : Food Chemistry. 141, 1, p. 215-222 8 p.

Research output: Contribution to journalJournal articleResearchpeer-review