Ali Alghooneh

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Fatemeh Javidi, Seyed Mohammad Ali Razavi, Fataneh Behrouzian et al. · Food Hydrocolloids · 2015 · 188 citations

Agriculture, Food Science, Food Rheology +9

Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology

Seyed Mohammad Ali Razavi, Ali Alghooneh, Fataneh Behrouzian et al. · Food Hydrocolloids · 2016 · 88 citations

Engineering, Food Science, Food Rheology +8

Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends

Ali Alghooneh, Seyed Mohammad Ali Razavi, Fataneh Behrouzian · Food Hydrocolloids · 2016 · 66 citations

Engineering, Chemical Engineering, Food Science +14

Characterisation of cellulose from coffee silverskin

Ali Alghooneh, Asad Mohammad Amini, Fataneh Behrouzian et al. · International Journal of Food Properties · 2016 · 52 citations · Full text

Pharmacy, Biochemistry, Food Chemistry +9

Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts

Ali Alghooneh, Behrooz Alizadeh Behbahani, Hamid Noorbakhsh et al. · Microbial Pathogenesis · 2015 · 52 citations

Agriculture, Food Science, Microbiology +17