Mohammad Anvari - Concepedia

Author

Mohammad Anvari

University of Idaho ORCID

Also Known As

Mohammad Anvari

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Idaho Gangneung–Wonju National University Tarbiat Modares University Seoul National University

About

Mohammad Anvari is an author at University of Idaho specializing in rheology, food engineering, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	657
2	Health Sciences	2	2	124
3	Biomolecular Engineering	2	2	218
4	Medicine	1	1	69
5	Biochemistry	1	1	69

Mohammad Anvari

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Large-scale velocity field and strain tensor in Iran inferred from GPS measurements: new insight for the present-day deformation pattern within NE Iran Frédéric Masson, Mohammad Anvari, Y. Djamour, Geophysical Journal International	2007	191
Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization Mohammad Anvari, Helen S. Joyner Food Hydrocolloids Materials ScienceEngineeringConcentrated EmulsionsMechanical EngineeringRheological Property	2017	176
Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds Mohammad Anvari, Mehdi Tabarsa, Rong‐An Cao, Food Hydrocolloids Compositional CharacterizationRheological MeasurementAlyssum Homolocarpum SeedsEngineeringPolymer Science	2015	152
Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid Mohammad Anvari, Donghwa Chung Food Hydrocolloids Biopolymer GelStructural CharacterizationEngineeringTannic AcidPolymer Science	2016	149
Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions Yadong Yang, Mohammad Anvari, Cheol‐Ho Pan, Food Chemistry Food ChemistryFish GelatinBiopolymer GelFood BiophysicsGum Arabic	2012	131
Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties Mohammad Anvari, Helen S. Joyner Food Hydrocolloids Fish GelatinRheological MeasurementEngineeringMechanical EngineeringRheological Property	2017	122
Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature Mohammad Anvari, Cheol‐Ho Pan, Won‐Byong Yoon, International Journal of Biological Macromolecules Food ChemistryBiopolymer GelPhase Separation TemperatureBiochemistrySupercritical Fluid Chromatography	2015	69
Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions Mohammad Anvari, Helen S. Joyner Food Research International Food ColloidBiopolymer GelFunctional PropertiesConcentrated EmulsionsFood Engineering	2017	67
Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C Shabnam Behnam, Mohammad Anvari, Masoud Rezaei, Journal of Food Science and Technology Rainbow TroutShelf LifeEnvironmental EngineeringFood PreservationFood Quality	2013	55
Large amplitude oscillatory shear behavior and tribological properties of gum extracted from Alyssum homolocarpum seed Mohammad Anvari, Mehdi Tabarsa, Helen S. Joyner Food Hydrocolloids Rheological Constitutive EquationRheological MeasurementAlyssum Homolocarpum SeedEngineeringMechanics	2017	44

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