Seyed Mohammad Ali Razavi

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Kelvin K.T. Goh et al. · Journal of Food Engineering · 2010 · 287 citations

Engineering, Botany, Rheology +2

Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate

Mohammad Ali Hesarinejad, Arash Koocheki, Seyed Mohammad Ali Razavi · Food Hydrocolloids · 2013 · 236 citations

Food Chemistry, Heating/cooling Rate, Rheological Measurement +8

Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration

Seyed Mohammad Ali Razavi, Asad Mohammad Amini, Younes Zahedi · Food Hydrocolloids · 2014 · 220 citations

Edible Film, Engineering, Degradable Plastic +7

Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent

Arash Koocheki, Seyed Ali Mortazavi, Fakhri Shahidi et al. · Journal of Food Engineering · 2008 · 217 citations

Biopolymer Gel, Rheological Measurement, Thixotropy +9

Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology

Hojjat Karazhiyan, Seyed Mohammad Ali Razavi, Glyn O. Phillips · Food Hydrocolloids · 2010 · 209 citations

Solvent Extraction, Extractive Metallurgy, Engineering +8