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Publications
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Ebrahimi, Reyhaneh, Milad Fathi and Hamid B Ghoddusi 2024. Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions. International journal of biological macromolecules 258: 128982.
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Anari, Ensieh Sadat, Nafiseh Soltanizadeh and Milad Fathi 2024. The potential of DBD plasma pretreatment for the isolation of micro-and nano-cellulose fibers from the walnut shells. Carbohydrate Polymers 327: 121692.
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Kurd, Forouzan, Milad Fathi, Mohammad Shahedi and Nafiseh Soltanizadeh 2024. Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging. Journal of Food Engineering 367: 111854.
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Kouravand, Farzaneh, Fakhri Shahidi, Arash Koocheki and Milad Fathi 2023. Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction. Journal of Dispersion Science and Technology: 1-14.
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Moradi, Elnaz and Milad Fathi 2023. Production of cellulose nanocrystals from tomato pomace as a food waste and their application for stabilizing of Pickering emulsions. Bioactive Carbohydrates and Dietary Fibre 30: 100378.
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Ramezani, Setareh, Mohammad Shahedi and Milad Fathi 2023. Encapsulation of coenzyme Q10 by gelatin–basil seed mucilage using complex coacervation: Optimization, physicochemical characterizations and milk fortification. Iranian Food Science and Technology Research Journal 19: 15-31.
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Ahmadi Heidari, Nadia, Milad Fathi, Nasser Hamdami, Hesam Taheri, Gilberto Siqueira and Gustav Nyström 2023. Thermally Insulating Cellulose Nanofiber Aerogels from Brewery Residues. ACS Sustainable Chemistry & Engineering 11: 10698-10708
- Ebrahimi, R., Fathi, M., Ghoddusi, HB. 2023. Nanoencapsulation of oregano essential oil using cellulose nanocrystals extracted from hazelnut shell to enhance shelf life of fruits: Case study: Pears. International Journal of Biological Macromolecules, 124704.
- Jafarpour, M., Fathi, M., Soltanizadeh. N. 2023. Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation-Case study: Fish packaging. Food Hydrocolloids 134, 108029.
- Afraei, M., Soleimanian-Zad, S., Fathi, M. 2022. Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria. Food Bioscience 50, 102010.
- Karim, M., Fathi, M., Soleimanian-Zad, S., Spigno, G. 2022. Development of sausage packaging with zein nanofibers containing tetradecane produced via needle-less electrospinning method. Food Packaging and Shelf Life 33, 100911.
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Karim, Mehri, Fathi, Milad, & Soleimanian-Zad, Sabihe. (2020). Incorporation of zein nanofibers produced by needle-less electrospinning within the casted gelatin film for improvement of its physical properties. Food and Bioproducts Processing.
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Vafania, Behnaz, Fathi, Milad, & Soleimanian-Zad, Sabihe. (2019). Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages. Food and Bioproducts Processing, 116, 240-248.
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Samani, S Sahraneshin, Soleimanian-Zad, S, Sheikh-Zeinoddin, M, & Fathi, M. (2019). Evaluation of Zataria multiflora Boiss. and Carumcopticum L. Essential Oil Based Nanoemulsions in Inhibition of Byssochlamys fulva Growth in Apple Juice. Journal of Agricultural Science & Technology, 21(2).
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Rezaei, Atefe, Fathi, Milad, & Jafari, Seid Mahdi. (2019). Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers. Food Hydrocolloids, 88, 146-162.
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Kurd, Forouzan, Fathi, Milad, & Shekarchizadeh, Hajar. (2019). Nanoencapsulation of hesperetin using basil seed mucilage nanofibers: Characterization and release modeling. Food Bioscience, 32, 100475.
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Jannasari, Nafiseh, Fathi, Milad, Moshtaghian, Seyed Jamal, & Abbaspourrad, Alireza. (2019). Microencapsulation of vitamin D using gelatin and cress seed mucilage: Production, characterization and in vivo study. International Journal of Biological Macromolecules, 129, 972-979.
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Fathi, Milad, Vinceković, Marko, Jurić, Slaven, Viskić, Marko, Režek Jambrak, Anet, & Donsì, Francesco. (2019). Food-Grade Colloidal Systems for the Delivery of Essential Oils. Food Reviews International, 1-45.
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Ebrahimi, Shayan, Fathi, Milad, & Kadivar, Mahdi. (2019). Production and characterization of chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to enhance edible film’s properties. Food Packaging and Shelf Life, 22, 100387.
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Dehcheshmeh, Maryam Amiri, & Fathi, Milad. (2019). Production of core-shell nanofibers from zein and tragacanth for encapsulation of saffron extract. International Journal of Biological Macromolecules, 122, 272-279.
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Tavassoli-Kafrani, Elham, Goli, Sayed Amir Hossein, & Fathi, Milad. (2018). Encapsulation of Orange Essential Oil Using Cross-linked Electrospun Gelatin Nanofibers. Food and Bioprocess Technology, 11(2), 427-434.
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Shanesazzadeh, Elaheh, Kadivar, Mahdi, & Fathi, Milad. (2018). Production and characterization of hydrophilic and hydrophobic sunflower protein isolate nanofibers by electrospinning method. International Journal of Biological Macromolecules, 119, 1-7.
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Kavousi, Hamid R, Fathi, Milad, & Goli, Seyed AH. (2018). Novel cress seed mucilage and sodium caseinate microparticles for encapsulation of curcumin: An approach for controlled release. Food and Bioproducts Processing, 110, 126-135.
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Kasiri, Negar, & Fathi, Milad. (2018a). Entrapment of peppermint oil using cellulose nanocrystals. Cellulose, 1-11.
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Kasiri, Negar, & Fathi, Milad. (2018b). Production of cellulose nanocrystals from pistachio shells and their application for stabilizing Pickering emulsions. International Journal of Biological Macromolecules, 106, 1023-1031.
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Fathi, Milad, Donsi, Francesco, & McClements, David Julian. (2018). Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients. Comprehensive Reviews in Food Science and Food Safety.
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Fahami, Arezoo, & Fathi, Milad. (2018a). Development of cress seed mucilage/PVA nanofibers as a novel carrier for vitamin A delivery. Food Hydrocolloids, 81, 31-38.
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Fahami, Arezoo, & Fathi, Milad. (2018b). Fabrication and characterization of novel nanofibers from cress seed mucilage for food applications. Journal of Applied Polymer Science, 135(6), 45811.
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Eslami, Morteza, Shahedi, Mohammad, & Fathi, Milad. (2018). Development of Hydrogels for Entrapment of Vitamin D3: Physicochemical Characterization and Release Study. Food Biophysics, 13(3), 284-291.
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Barkhordari, Mohammad Reza, & Fathi, Milad. (2018). Production and characterization of chitin nanocrystals from prawn shell and their application for stabilization of Pickering emulsions. Food Hydrocolloids, 82, 338-345.
- Kurd, F., Fathi, M., Shekarchizadeh, H. 2017. Basil seed mucilage as a new source for electrospinning: Production and physicochemical characterization. International Journal of Biological Macromolecules. 95, 689-695.
- Kiani, A., Fathi, M., Ghasemi, M., 2016. Production of novel vitamin D3 loaded nanocapsules for milk fortification. International Journal of Food Properties. In Press.
- Mirzaaghaei, M., Goli, SAH., Fathi, M. 2016. Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process. International Journal of Food Science & Technology.
- Rezaei, A., Nasirpour, A., Tavanai, H., and Fathi, M. 2016. A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva. Flavour and Fragrance Journal.
- Fathi, M., Roshanak, S., Rahimmalek, M., Goli, SAH. 2016. Thin-layer drying of tea leaves: Mass transfer modeling using semi-empirical and intelligent models. International Food Research Journal 23: 40-46.
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Yari, S., Nasirpour, A., Fathi, M. 2016. Evaluation of the effects of gelatin, Arabic gum, cryoprotectant and acidification time on the olive oil microcapsules obtained by complex coacervation. Applied Food Biotechnology. 3: 53-58.
- Rezaei, A., Nasirpour, A., Fathi, M. 2015. Application of cellulosic nanofibers in food science using electrospinning and its potential risk. Comprehensive Reviews in Food Science and Food Safety, 14: 269-284.
- Varshosaz, J., Minaiyan, M., Zaki, M.R. & Fathi, M. 2015. In vitro/in vivo evaluation of agar nanospheres for pulmonary delivery of bupropion HCl. Drug delivery. DOI: 10.3109/10717544.2015.1025314.
- Farhaninejad, Z., Fathi, M., Shahedi, M., Sadeghi, M. 2015. Study of osmotic dehydration of banana using calcium lactate and genetic algorithm optimization of process. Iranian Food Science & Technology Research Journal. In Press.
- Fathi, M., Razavi, S.M.A. 2015. The effect of some processing parameters on of frying on mechanical and image texture properties of carrot chips. Iranian Food Science & Technology Research Journal. In Press.
- Jamali, S., Borzouei, A., Aghamirzaei, M., Khosronejad, H., & Fathi, M. 2015. Cell membrane stability and biochemical response of seven wheat cultivars under salinity stress. Brazilian Journal of Botany, 1-7.
- Zaki, M. R., Varshosaz, J., & Fathi, M. 2015. Preparation of agar nanospheres: Comparison of response surface and artificial neural network modeling by a genetic algorithm approach. Carbohydrate Polymers, 122: 314-320.
- Fathi, M., Martín, Á., McClements, D. J. 2014. Nanoencapsulation of food ingredients using carbohydrate based delivery systems, Trends in Food Science & Technology, DOI: 10.1016/j.tifs.2014.06.007.
- Fathi,M., Mirlohi, M., Varshosaz, J., Madani, G. 2013. Novel caffeic acid nanocarrier: Production, characterization and release modeling. Journal of Nanomaterials. In press.
- Fathi, M., Varshosaz, J. 2013. Novel hesperetin loaded nanocarriers for food fortification: Production and characterization. Journal of Functional Food. 5(2): 1382-1391.
- Aghamirzaei, M., Heydari-Dalfard, A., Karami, F., Fathi, M. 2013. Pseudo-cereals as a functional ingredient: effects on bread nutritional and physiological properties – Review. International Journal of Agriculture and Crop Sciences. 53: 1-7.
- Fathi, M., Varshosaz, J., Mohebbi, M., Shahidi, F. 2013. Hesperetin loaded solid lipid nanoparticles and nanostructure lipid carriers for food fortification: Preparation, characterization and modeling. Food and Bioprocess Technology, 6 (6): 1464-1475.
- Karimi, M., Fathi, M., Sheykholeslam, Z., Sahraiyan, B. and Naghipoor, F. 2012. Effect of different processing parameters on quality factors and image texture features of bread. Journal of Bioprocessing & Biotechniques, 2(5):1-7.
- Fathi, M., Mohebbi, M., Varshosaz, J., Shahidi, F. 2012. Cellular automata modeling of hesperetin release phenomenon from lipid nanocarriers. Food and Bioprocess Technology. DOI: 10.1007/s11947-012-0995-2.
- Fathi, M., Mozafari, M., Mohebbi, M. 2012. Nanoencapsulation of food ingredients using lipid based delivery systems. Trends in Food Science & Technology, 23:13-27.
- Varshoosaz, J., Moazen, E., Fathi, M. 2012. Preparation of carvadiol nanoparticles using emulsification method and optimization of drug release using response surface analysis vs. genetic algorithm. Dispersion Science and Technology, 33: 1480–1491.
- Shahidi, F., Mohebbi, M., Ehtiati, A., Noshad, M., Fathi, M. 2012. Effect of osmotic and ultrasound pretreatments on some quality characteristics of air-dried banana. Iranian Food Science and Technology Research Journal. 7 (4): 263-272.
- Fathi, M., Mohebbi, M., Razavi, S.M.A. 2011. Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit. Food and Bioprocess Technology, 4:1357–1366.
- Fathi, M., Mohebbi, M., Razavi, S.M.A. 2011. Effect of osmotic dehydration and air drying on physicochemical properties of dried kiwifruit and modeling of dehydration process using neural network and genetic algorithm. Food and Bioprocess Technology. 4:1519–1526.
- Fathi, M., Mohebbi, M., Razavi, S.M.A. 2011. Application of fractal theory for prediction of shrinkage of dried kiwifruit using artificial neural network and genetic algorithm. Drying Technology, 29: 918–925.
- Mohebbi, M., Fathi, M., Shahidi, F. 2011. Genetic algorithm-artificial neural network modeling of moisture and oil content of pretreated fried mushroom. Food and Bioprocess Technology, 4: 603–609.
- Mohebbi, M., Shahidi, F., Fathi, M., Ehtiati, A., Noshad, M. 2011. Prediction of moisture content of pretreated banana using genetic algorithm and neural network. Food and Bioproducts Processing, 89: 362-366.
- Shahidi, F., Khalilian, S., Mohebbi, M., Fathi, M. 2011. Apple pastille formulation and evaluation of different formula based on sensory properties and water activity. Iranian Food Science and Technology Research Journal. 7 (2): 129-136.
- Fathi, M., Mohebbi, M., Razavi, S.M.A. 2009. Kinetic modeling of mass transfer during kiwifruit osmotic dehydration operation by artificial neural network. Electronic Journal of Food Process and Preservation. 1: 1-12.
- Razavi, S.M.A., Fathi. M. 2009. Moisture-dependent physical properties of grape (vitis venifera L.) seed. The Philippine Agricultural Scientist, 92(2): 201-212.