Rassoul Kadkhodaee - Concepedia

Author

Rassoul Kadkhodaee

Ferdowsi University of Mashhad ORCID

Also Known As

R. Kadkhodaee, RASOUL KADKHODAEE, Rasoul Kadkhodaee, Rassoul Kadkhodaee, رسول کدخدایی

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Ferdowsi University of Mashhad Hubei University of Technology Institute of Food Science and Technology Institute of Food Science & Technology University of Lincoln

About

Rassoul Kadkhodaee is an author at Ferdowsi University of Mashhad specializing in engineering, food chemistry, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	21	23	1.4K
2	Health Sciences	11	11	661
3	Medicine	6	6	365
4	Biochemistry	5	5	287
5	Natural Sciences	2	2	102

Rassoul Kadkhodaee

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness Zahra Aghaei, Behrouz Ghorani, Bahareh Emadzadeh, Food Control EngineeringSensorsAnalytical ChemistryFish FreshnessBiosensors	2019	171
Preparation and characterization of tragacanth–locust bean gum edible blend films Fatemeh Sadat Mostafavi, Rassoul Kadkhodaee, Bahareh Emadzadeh, Carbohydrate Polymers Food ChemistryBiomanufacturingEdible FilmEdible PackagingFood Engineering	2015	142
Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage Zahra Aghaei, Bahareh Emadzadeh, Behrouz Ghorani, Food and Bioprocess Technology Halochromic SensorQualitative AssessmentBiochemistryEnvironmental Analytical ChemistryAnalytical Chemistry	2018	127
Ultrasonic inactivation of Bacillus α-amylase. I. effect of gas content and emitting face of probe Rassoul Kadkhodaee Ultrasonics Sonochemistry EngineeringSonoelectrochemistryBioanalysisUltrasonic InactivationBiotechnology	2007	124
Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound Arash Koocheki, Rassoul Kadkhodaee, Seyed Ali Mortazavi, Food Hydrocolloids EngineeringPower UltrasoundSonochemistryHigh Intensity UltrasoundMicroemulsion	2009	116
OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (<i>ALYSSUM HOMOLOCARPUM</i>) USING RESPONSE SURFACE METHODOLOGY Arash Koocheki, Seyed Ali Mortazavi, Fakhri Shahidi, Journal of Food Process Engineering EngineeringFood AnalysisMechanical EngineeringFood BiophysicsSuitable New Source	2009	110
Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization Davood Zaeim, Mahboobe Sarabi‐Jamab, Behrouz Ghorani, LWT Edible PackagingBiotechnologyMicro-encapsulationAmphiphilic SystemDouble Layer Co-encapsulation	2019	99
Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions Arash Koocheki, Rassoul Kadkhodaee Food Hydrocolloids Food ChemistryFood ColloidEngineeringTween 80Food Physic	2010	80
Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study Hoda Khalesi, Bahareh Emadzadeh, Rassoul Kadkhodaee, International Journal of Biological Macromolecules Food ChemistryFood ColloidWhey ProteinEngineeringPersian Gum	2018	80
Electrospray-assisted encapsulation of caffeine in alginate microhydrogels Alireza Mehregan Nikoo, Rassoul Kadkhodaee, Behrouz Ghorani, International Journal of Biological Macromolecules Biopolymer GelHydrogelsBiofunctional MaterialEngineeringMicro-encapsulation	2018	78

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