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Publications

 

Citations; h-index; i10-index

Scopus

 

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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.
  9. 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.
  10. 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.
  11. 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.

  12. Jurić, S., Jurić, M., Siddique, M. A. B., & Fathi, M. (2022). Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. Food Reviews International, 38(1), 32-69. doi:10.1080/87559129.2020.1717524

  13. Mosayebi, V., et al., Fast-dissolving antioxidant nanofibers based on Spirulina protein concentrate and gelatin developed using needleless electrospinning. Food Bioscience, 2022: p. 101759.

  14. Bahrami, M., Fathi, M., Nasirpour, A., Pakdel, M., & Ahmadi, N. (2021). Stabilization and optimization of doogh powder using some hydrocolloids: Production and characterization. Journal of Agricultural Science and Technology.

  15. Kiani, A., Fathi, M., & Nasirpour, A. (2021). Production of novel vitamin E loaded nanostructure lipid carriers and lipid nanocapsules for milk fortification. Journal of Agricultural Science and Technology, 23(3), 545-558.

  16. Khezri, Z., Shekarchizadeh, H., & Fathi, M. (2021). Stability enhancement of garlic essential oil using new opopanax gum/gelatin nanofibres. International Journal of Food Science & Technology, 56(5), 2255-2263.

  17. Lohrasbi-Nejad, S., Shahedi, M., & Fathi, M. (2021). Comparative Study of Microwave-Assisted Vacuum Evaporation, Microwave-Assisted Evaporation, and Conventional Evaporation Methods on Physicochemical Properties of Barberry Juice. Journal of Agricultural Science and Technology, 23(2), 307-317.

  18. 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.

  19. 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.

  20. 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).

  21. 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.

  22. Kurd, Forouzan, Fathi, Milad, & Shekarchizadeh, Hajar. (2019). Nanoencapsulation of hesperetin using basil seed mucilage nanofibers: Characterization and release modeling. Food Bioscience, 32, 100475.

  23. 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.

  24. 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.

  25. 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.

  26. 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.

  27. 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.

  28. 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.

  29. 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.

  30. Kasiri, Negar, & Fathi, Milad. (2018a). Entrapment of peppermint oil using cellulose nanocrystals. Cellulose, 1-11.

  31. 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.

  32. 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.

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. 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.
  38. Kiani, A., Fathi, M., Ghasemi, M., 2016. Production of novel vitamin D3 loaded nanocapsules for milk fortification. International Journal of Food Properties. In Press.
  39. 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.
  40. 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.
  41. 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.

  42. 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.

  43. Hasanvand, E., Fathi, M., Bassiri, A., Javanmard, M., & Abbaszadeh, R. 2015.  Novel starch based nanocarrier for vitamin D fortification of milk: Production and characterization. Food and Bioproducts Processing, 96: 264–277.

  44. 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.
  45. 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.
  46. 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.
  47. 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.
  48. 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.
  49. 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.
  50. 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.
  51. Fathi,M., Mirlohi, M., Varshosaz, J., Madani, G. 2013. Novel caffeic acid nanocarrier: Production, characterization and release modeling. Journal of Nanomaterials. In press.
  52. Fathi, M., Varshosaz, J. 2013. Novel hesperetin loaded nanocarriers for food fortification: Production and characterization. Journal of Functional Food. 5(2): 1382-1391.
  53. 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.
  54. 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.
  55. 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.
  56. 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.
  57. Fathi, M., Mozafari, M., Mohebbi, M. 2012. Nanoencapsulation of food ingredients using lipid based delivery systems. Trends in Food Science & Technology, 23:13-27.
  58. 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.
  59. 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.
  60. 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.
  61. 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.
  62. 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.
  63. 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.
  64. 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.
  65. 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.
  66. 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.
  67. 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.

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