Dr. Ali NASIRPOUR

Publications

Papers

 

1. Golkar A.K., Nasirpour A., Keramat J. 2014. β-lactoglobulin-Angum gum (Amygdalus scoparia Spach) complexes: preparation and emulsion stabilization. Journal of Dispersion Science and Technology. Accepted.

2. Golkar A.K., Nasirpour A., Keramat J. 2014. Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin. Iranian Food Science & Technology Research Journal. Accepted.

3. Sajedi M., Nasirpour A., Keramat J., Desobry S. 2014. Effect of modified whey protein concentrate on physical properties and stability of whipped cream. Food Hydrocolloids. 36, 93-101.

4. Tamjidi F, Nasirpour A, Shahedi M. 2014. Rheological characteristics of yogurt enriched with microencapsulated fish oil. Journal of Agricultural Science and Technology. 16(4).

5. Khakbaz Heshmati M., Shahedi M., Hamdami N., Hejazi M.A., A.A. Motalebi, Nasirpour A. 2014. Mathematical modeling of heat transfer and sterilizing value evolution during caviar pasteurization. Journal of Agricultural Science and Technology. 16(4).

6. Saeidy S., Keramat J., Nasirpour A. 2014. Some physicochemical properties of calcium fortified soymilk with microencapsulated and chelated calcium salt. European Food Research and Technology. 238, 105-112.

7. Heshmati MK, Hamdami N, Shahedi M, Hejazi MA, Motalebi AA, Nasirpour A. 2013. Impact of Zataria multiflora Essential Oil, Nisin, Potassium Sorbate and LDPE Packaging Containing Nano-ZnO on Shelf Life of Caviar. Food Science and Technology Research. 19 (5), 749-758.

8. Ghasemtabar E., Goli S.A.H., Nasirpour A. 2013. Physico-chemical and sensory properties of milk-pomegranate juice drink during storage. Iranian Food Science & Technology Research Journal. 9 (4): 340-347.

9. Hasibi F., Nasirpour A., Keramat J. 2013. Optimization of enzymatic hydrolysis of whey proteins and reducing phenylalanine in hydrolysate using UltraFiltration technique. Journal of Food Science and Technology (Iran). Accepted.

10. Tamjidi F., Shahedi M., Varshosaz J., Nasirpour A. 2013. Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules. Innovative Food Science & Emerging Technologies. 19, 2943 .

11. Saeidy S., Keramat J., Nasirpour A. 2013. Microencapsulation of calcium using water in oil in water double emulsion method. Journal of Dispersion Science and Technology.

12. Nasirpour A., Izadi Z., Amiri A., Hajihashemi Z., Hamdami N., Shahedi M. 2013. Effect of xanthan, mono-di-glyceride and cultivar on physical and sensory properties of canned rice during storage. Journal of Crop Production and Processing. Accepted

13. Salemi, B., Hamdami, N., Nasirpour, A. 2013. The effect of pasteurization temperature on texture and sensory properties of Persian sturgeon caviar. Journal of Food Science & Technology. 9(37): 58-65.

14. Nasirpour A., Amir M., Hajihashemi Z., Fazilati M. 2013. Complex formation between tragacanth gum and beta-lactoglobulin in aqueous solution. International Food Research Journal. 20(3): 1249-1254 .

15. Tamjidi F., Nasirpour A., Shahedi M. 2013. Mixture design approach for evaluation of fish oil microencapsulation in gelatin-acacia gum coacervates. International Journal of Polymeric Materials. 62(8): 444-449.

16. Zamindar N., Shahedi M., Nasirpour A. Sheikhzeinoddin M. 2013. Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans. Journal of Food Science and Technology. 50(1): 108-114.

17. Hajihashemi Z., Nasirpour A., Scher J., Desobry S. 2012. Interactions among lactose, beta-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared   Spectroscopy. Journal of Food Science and Technology. Accepted

18. Izadi Z., Nasirpour A., Garousi G.A., 2012. Study the distribution state of phytosterols and color changes of enriched yogurt with phytosterol using gas chromatography and photoshop software. Iranian Journal of Food Science and Technology Research Journal. 8(3): 294-300.

19. Izadi Z., Nasirpour A., Garousi G.A., 2012. Optimization of phytosterols dispersion in an oil/water emulsion using mixture design approach. Journal of Dispersion Science and Technology. 33(12):17151722.

20. Izadi Z., Nasirpour A., Izadi M., Izadi T. 2012. Reducing blood cholesterol by a healthy diet. International Food Research Journal. 19(1): 29-37.

21. Tamjidi F., Nasirpour A., Shahedi M. 2012. Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil. Food Science and Technology International. 18(4): 381-390.

22. Izadi Z., Garousi G.A., Nasirpour A., Ahmadi J., Bahrami B. 2011. Optimization of producing enriched yogurt with phytosterols in order to reduce cholesterol content. Iranian Food Science and Technology Research Journal. 7(2): 156-163.

23. Ahmadi A., Nasirpour A., Bahrami B. 2011. Rheological properties of thermostable emulsion prepared by different stabilizers. Journal of Food Research (University of Tabriz). 21(3): 329-341.

24. Nasirpour A., Landillon V., Cuq B., Scher J., Desobry S., 2007. Lactose crystallization delay in model infant foods. Journal of Dairy Science. 90: 36203626.

25. Nasirpour A., Scher J., Desobry S. 2006. Baby foods; formulations and interactions (a review). Critical Reviews in Food Science and Nutrition. 46: 665 - 681.

26. Nasirpour A., Scher J., Linder M., Desobry S. 2006. Modeling of lactose crystallization and colour changes in model infant foods. Journal of Dairy Science. 89: 2365-2375.

27.  Al Mahdi R., Nasirpour A., Banon S., Scher J., Desobry S. 2006. Morphological and mechanical properties of dried skim milk and wheat flour mixtures during storage. Powder Technology. 163: 145-151.

 

 

Oral Presentations

 

1. Vaez Dalili T., Nasirpour A., Keramat J. 2011. Physico-chemical properties of enriched milk with soy proteins. 20th Food Science Congress. Tehran, Iran

2. Tamjidi F., Nasirpour A., Shahedi M. 2011. Microencapsulation of fish oil using acacia-gelatin coacervates. 20th Food Science Congress. Tehran, Iran.

3. Ahmadi A., Nasirpour A. 2011. Rheological properties of thermostable emulsion stabilized by different stabilizers. 20th Food Science Congress. Tehran, Iran.

4. Tamjidi F., Nasirpour A., Shahedi M. 2011. Microencapsulation of Fish Oil Containing Long Chain Omega-3 Polyunsaturated Fatty Acids (LCn-3PUFAs) and Enrichment of Yogurt with It. The First Congress on Optimization of Production, Distribution and Consumption in the Food Industry, Gorgan, Iran.

5. Izadi Z., Nasirpour A., Garousi G.A., Ahmadi J., Bahrami B. 2010. Study of phytosterols distribution in enriched yogurt by gas chromatography. 190th Food Science Congress. Tehran, Iran.

6. Siyah Moshteh F., Nasirpour A., Keramat J. 2010. Overall and specific migration from multilayer packaging used in ready meals industries to the simulants. 19th Food Science Congress. Tehran, Iran.

7. Nasirpour A, Scher J., Desobry, S. 2007. Solid-state interactions between lactose-/β-lactoglobulin/starch during storage of model infant powder. STP 2007. d'Albi, 23 25 mai 2007, France.

Isfahan University of Technology

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