Ali Rafe - Concepedia

Concepedia

Author

Ali Rafe

Ferdowsi University of Mashhad ORCID

Also Known As

A. Rafe, Ali Rafe

82

Publications

2.2K

Citations

30

H-Index

52

Concepts

All Affiliations

Ferdowsi University of Mashhad Institute of Food Science and Technology Islamic Azad University of Ayatollah Amoli Centro Tecnológico de Automoción de Galicia Universidade de Vigo

AR

About

Ali Rafe is an author at Ferdowsi University of Mashhad specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	17	20	1K
2	Health Sciences	15	16	766
3	Biochemistry	6	6	359
4	Natural Sciences	3	3	153
5	Medicine	2	2	132

Ali Rafe

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53

Publications

2.2K

Citations

30

H-Index

	Year	Citations
Dynamic viscoelastic study on the gelation of basil seed gum Ali Rafe, Seyed Mohammad Ali Razavi International Journal of Food Science & Technology Biopolymer GelStrain SweepRheological Constitutive EquationRheological MeasurementEngineering	2012	105
Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels Ali Rafe, Seyed Mohammad Ali Razavi, Reza Farhoosh Food Hydrocolloids Biopolymer GelRheological PropertyRheologyBasil Seed Gumβ-Lactoglobulin Mixed Gels	2012	101
The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties Seyed Mohammad Ali Razavi, Asad Mohammad Amini, Ali Rafe, Journal of Food Engineering Food ChemistryEngineeringMoisture ContentFood PhysicFunctional Property	2006	101
Rheological and structural characteristics of whey protein-pectin complex coacervates Masoomeh Raei, Ali Rafe, Fakhri Shahidi Journal of Food Engineering Structural CharacteristicsFood EngineeringBiomolecular EngineeringFood Biophysics	2018	101
Kinetic study of κ-carrageenan degradation and its impact on mechanical and structural properties of chitosan/κ-carrageenan film Mahdiyar Shahbazi, Ghadir Rajabzadeh, Rammile Ettelaie, Carbohydrate Polymers Materials Scienceκ-Carrageenan DegradationEdible FilmEngineeringPolymer Science	2016	96
Application of whey protein-pectin nano-complex carriers for loading of lactoferrin Masoomeh Raei, Fakhri Shahidi, Majid Farhoodi, International Journal of Biological Macromolecules Food ChemistryEngineeringBiochemistryBiotechnologyFood Engineering	2017	90
Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy Ali Rafe, Seyed Mohammad Ali Razavi International Journal of Food Properties EngineeringFood BiophysicsPolysaccharideBasil Seed GumThermal Processing	2015	85
Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates Elham Hasanvand, Ali Rafe Food Hydrocolloids Food ChemistryEngineeringFood BiophysicsBiotechnologyRheology	2018	70
Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate Ali Rafe, Seyed Mohammad Ali Razavi Food Hydrocolloids Materials ScienceBiopolymer GelRheological MeasurementEngineeringPolymer Science	2016	69
The physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition Mahdiyar Shahbazi, Ghadir Rajabzadeh, Ali Rafe, Food Hydrocolloids Materials SciencePolymer MaterialEngineeringDisorder-to-order Conformational TransitionMechanical Engineering	2016	64

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