Agriculture

SUPERVISED POSTGRADUATE STUDENTS:

Ph.D Students:

·         F. Azarikia,Formation of Protein–Polysaccharide (Persian Gum or Tragacanth) Conjugate or Complex as Emulsifier (2012-presnt);

·         M. Radi,  Investigating the Application of Nanotechnology (Microemulsion System) for Extraction of Rapeseed Oil (2009-2013);

·         A. Mirmajidi,The Use of Ultrasound for  Production of Orange Peel Essential Oil Nanoemulsions (2009-2013);

·         S. Amiri,Application of microemulsion technique for production of orange peel essential oil nanocapsules (2009-2012);

·         S. Rahimi,Determination of some chemical, physicochemical, structural, and rheological properties of Persian gum (2008-2012).

MSc Students:

·         S. Mohammadi,Process  optimization  for synthesis of  Octenyl  Succinyl Anhydride  modified persian Gum and  some  properties (2013);

·         M. Behbahani,Stabilization of  Descurainia sophia  syrup using shear reversible gels (2013);

·         A. Harouni,Designing of Cold Plasma Generator Device by Microwave and Its Application in Food Sterilization(2013);

·         M. SamariKhalaj,Influence of Some Parameters on Improvement of the Solubility of Non-soluble Fraction of  Persian Gum  (2013);

·         S. Khalighi,Extraction and Investigation of Some Physical, Chemical and Rheological Properties of Iranian Carob Gum (2012);

·         Gh. Farahani, Evaluation ofproduction method and some physical, chemical, rheological and sensory properties of traditional Siahmazgi cheese (2011);

·         M. Ehteshami,Effect of Emulsifying Salts on Physicochemical Properties and Enzyme Gelation Time of Skim Milk(2011);

·         M. Esmaeilzadeh,Effect of some hydrocolloids on stability, rheological and sensory properties of reconstituted yoghurt (instant yoghurt) (2011);

·         M. Nouri,Application of renneted skim milk in non fat yoghurt (2011);

·         F. Yousefi,Effect of ultrasound treatment on the interaction of whey protein–Persian gum mixture (2011);

·         S. Ghasemi,Production of casein nanocapsules as vehicles for long chain PUFA (2011);

·         Sh. Bitaraf, Effect of Glycyrrhiza glabra extract and bulking agents on some rheological and sensory properties of low calorie dark chocolate (2011);

F. Sheikhshoaei, Enrichment of Doogh with omega-3 long chain polyunsaturated fatty acids (2011);

·         M. Dabestani, Influence of Some Parameters on Functional Properties of Persian–Tragacanth Gums and Mechanism of Their Interactions (2011);

·         H. Erfani, Effect of freeze-cracking and ultrasonic waves on some physical properties of enzyme-induced casein gels (2010);

·         A. Haghbin,Influence of freeze-cracking and ultrasound waves on physical properties of acidified casein (2010);

·         M. Ostadzadeh, The effect of ultrasound treatment on stabilization of cocoa particle in milk

·          (2010);

·         A. Ghaderi, Investigating  the Application  of  Microwave–Freeze-Drying Technique for Production of YoghurtPowder (2010);

·         S. Mohammadi, Investigation of the Efficiency and Mechanism of Some Local Gums on the Stabilization of Orange Juice – Milk Drink (2009);

·         F. Azarikia,Investigation of the efficiency and mechanisms of some hydrocolloids on the stabilization of Doogh (2008);

·         H. Farzanmehr, Evaluation of some physicochemical, rheological, and sensory properties of low-calorie milk chocolate (2008);

·         S. Azari,Microencapsulated iron production and its applicability in pasteurized milk fortification (2008);

·         S. Rahimi, Application of Electromagnetic Energy for Encapsulation of Edible Citric Acid Using Some Hydrocolloids (2007);

·         A. SaeedAbadian, Effect of Lactose Hydrolysis on Physical, Sensorial, and Rheological Properties of  Ice Cream (2007);

·         S. Foroughinia,Effect of Some Mechanical Parameters and Hydrocolloids on the Stabilization of IranianYoghurt Drink,Doogh (2006).

ADVISED POSTGRADUATE STUDENTS:

Ph.D Students:

S. Saramnejad,

H. R. Alighourchi,

H.R. Samadlouei,

M. Fazel Najafabadi,

Z. Hadian,

MSc Students:

Over 30