• Name and Family
    • a.khosrowshahi
  • Degree
    • PHD
  • Academic Degree
    • Professor
  • Department
    • Department of Food Science and Technology
  • E-mail:
    • a.khosrowshahi@urmia.ac.ir
 Short Bioghraphy           
         
     Research and Education Resume
رزومه فارسی
Journal Articles (19)
Conference Papers/Abstracts/Posters (3)
Research Projects (5)
   
  • Name and Family
  • a.khosrowshahi
  • Degree
  • PHD
  • Academic Degree
  • Professor
  • Department
  • Department of Food Science and Technology
  • E-mail:
  • a.khosrowshahi@urmia.ac.ir
 
 
 
         
     Research and Education Resume

Journal Articles (19)

1-N. Dardmeh, A. Khosrowshahi1, H. Almasi and M. Zandi., "Study on effect of the polyethylene terephthalate/nanoclay nanocomposite film on the migration of terephthalic acid into the yoghurt drinks simulant.", Journal of Food Process Engineering, 2015.

2-Saina Moayedzadeh, Ashkan Madadlou, Asghar Khosrowshahi Asl., "Formation mechanisms, handling and digestibility of food protein nanofibrils", Trends in Food Science and Technology, 2015.

3-اصغر خسروشاهی اصل, "Development of a novel controlled-release nanocomposite based on poly (lactic acid) to increase the oxidative stability of soybean oil.", Food Additives and Contaminants, 2014.

4-اصغر خسروشاهی اصل, "Enzymatic cross-linking of soy proteins within non-fat set yogurt gel", Journal of Dairy Research, 2014.

5-محمد شیرخانی، اشکان مددلو اصغر خسروشاهی اصل, "Enzymatic modification to stabilize the fermented milk drink, Doogh", journal of texture studies, 2014.

6-اصغر خسروشاهی اصل, "Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments", Journal of Food Process Technology, 2013.

7-اصغر خسروشاهی اصل, "Enzymatic cross-linking of whey proteins in low fat Iranian white cheese", International Dairy Journal, 2013.

8-اصغر خسروشاهی اصل, "The influence of probiotic bacteria on the properties of Iranian white cheese", International J. of Dairy Technology, 2012.

9-اصغر خسروشاهی اصل, "Rheological properties of acid casein gels made by acidification with glucono-?-lactone.", Milchwissenschaft • Milk Science International, 2011.

10- "Survival of Lactobacillus casei. Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulation forms on Iranian white cheese produce by ultrafiltration", International Jurnal of Dairy Technology, 2011.

11- "Texture of Nonfat Yoghurt as Influenced by Whey Protein Concentrate and Gum Tragacanth as Fat Replacers", International Journal of Dairy Technology, 2009.

12- "Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt : Chemical,Physical , and Microstructural Properties", J.Dairy Sci, 2008.

13- "Effect of Cream Homogenization on Textural Characteristics of Low-Fat Iranian White Cheese", International Dairy Journal, 2007.

14- "Effect of Pre-and Postharvest Salicylic Acid Treatment on Ethylene Production, Fungal Decay and Overrall Quality of Selva Strawberry Fruit", Food Chemistry, 2007.

15- "Control of Enzymatic Browing in Pear Slices by Using Ascorbic Acid", Juurnal of Agriculture Engineering Research, 2007.

16- "Contribution of Rennet and starter to Proteolysis in iranian UF White Cheese", Lait, 2006.

17- "Microstructure and Rheoloical Properties of Iranian White Cheese Coagulated at Various Temperatures", J. Dairy Science, 2006.

18- "Monitoring the Chemical and Textural Changes During Ripening of Iranian Whit Cheese Made with Different Concentrations of Starter", J. Dairy Science, 2006.

19- "کنترل قهوه ای شدن آنزیمی برگه های گلابی با استفاده از اسید سیتریک", مجله تحقیقات مهندسی کشاورزی, 1386.
Conference Papers/Abstracts/Posters (3)

1- "Efffect of Chemical Intereterification on Minor Lipid", هفدهمین کنگره ملی صنایع غذایی, 1386.

2- "Optimization of Polymeric Triiodide Membrane Electrode Based on Erythromycin Triidide Ion- Pair Using Experimental Design", نهمین کنفرانس دوسالانه الکتروشیمی ایران, 1389.

3- "Study on interaction of commercial starter culture and Lactobacillus casei in Iranian white cheese produced using ultrafiltration technique", The 2nd International Congress of Food Hygiene, 2011, Tehran,Iran.
Research Projects (5)

1- "Effect of Starter Concentration on Proteolysis and Textural Attributes of Iranian White Cheese", 1386.

2- "Interesterification blend of tallow fat olive pomace oil and sunflower oils", 1384.

3- "Investigation on the production of coloured & flavoured milk using natural coloring and flavouring substances", 1000.

4- 1391.

5- 1394.