Mohammad Ali Hesarinejad

Technical University of Denmark CWIS ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 15

Top Venues

Food science & nutrition

Foods (Basel, Switzerland)

Polymers

Journal of texture studies

Khorasan Research Institute for Food Science and Technology

Ferdowsi University of Mashhad Faculty of Agriculture (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Khorasan Research Institute for Food Science and Technology

Iran

Assistant Professor :: Food Processing

Education History

Ferdowsi University of Mashhad Faculty of Agriculture

Iran

PHD :: Food Science and Technology

Danmarks Tekniske Universitet Nov 17 2016 - Jul 24 2017

Denmark

PHD

Ferdowsi University of Mashhad Faculty of Agriculture

Iran

MSC :: Food Science and Technology

Ferdowsi University of Mashhad Faculty of Agriculture

Iran

BSC :: Food Science and Technology

Publications

Mona Kaveh, Samira Yeganehzad, Mohammad Ali Hesarinejad, Maryam Kiumarsi, Mohammad Reza Abdollahi Moghaddam
Polylactic Acid/Saqqez Gum Blends for Chewing Gum Applications: Impact of Plasticizers on Thermo-Mechanical and Morphological Properties. Polymers 16 (11) (2024)
Mona Kaveh, Samira Yeganehzad, Mohammad Ali Hesarinejad, Maryam Kiumarsi, Mohammad Reza Abdollahi Moghaddam
Polylactic Acid/Saqqez Gum Blends for Chewing Gum Applications: Impact of Plasticizers on Thermo-Mechanical and Morphological Properties. Polymers 16 (11) (2024)
Talieh Shadordizadeh, Elham Mahdian, Mohammad Ali Hesarinejad
Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream. Food science & nutrition 11 (4) (2023)
Ammar B Altemimi, Siba Mouid Al-Haliem, Zina T Alkanan, Muthanna J Mohammed, Mohammad Ali Hesarinejad, Mazin A A Najm, Aziz Bouymajane, Francesco Cacciola, Tarek Gamal Abedelmaksoud
Exploring the phenolic profile, antibacterial, and antioxidant properties of walnut leaves ( Juglans regia L.). Food science & nutrition 11 (11) (2023)
Qausar Hamed ALKaisy, Jasim S Al-Saadi, Ali Khudhair Jaber Al-Rikabi, Ammar B Altemimi, Mohammad Ali Hesarinejad, Tarek Gamal Abedelmaksoud
Exploring the health benefits and functional properties of goat milk proteins. Food science & nutrition 11 (10) (2023)
Narges Nemati, Mohammad Ali Hesarinejad
A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise-type sauces. Food science & nutrition 12 (3) (2023)
Narges Nemati, Mohammad Ali Hesarinejad
A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise-type sauces. Food science & nutrition 12 (3) (2023)
Mona Kaveh, Samira Yeganehzad, Mansour Rabie Ashkezary, Mohammad Ali Hesarinejad, Aldo Todaro, Katsuyoshi Nishinari
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability. Journal of texture studies (2023)
Ali Rafe, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, José Manuel Lorenzo Rodriguez, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M R Mozafari, Tarek Gamal Abedelmaksoud
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods (Basel, Switzerland) 11 (23) (2022)
Maryam Bayat Tork, Mohsen Vazifedoost, Mohammad Ali Hesarinejad, Zohreh Didar, Masoud Shafafi Zenoozian
Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties. Foods (Basel, Switzerland) 11 (13) (2022)
Ali Rafe, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, José Manuel Lorenzo Rodriguez, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M R Mozafari, Tarek Gamal Abedelmaksoud
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods (Basel, Switzerland) 11 (23) (2022)
Ali Rafe, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, José Manuel Lorenzo Rodriguez, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M R Mozafari, Tarek Gamal Abedelmaksoud
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid. Foods (Basel, Switzerland) 11 (23) (2022)
Sara Khosrow Shahi, Zohreh Didar, Mohammad Ali Hesarinejad, Mohsen Vazifedoost
Optimized pulsed electric field-assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream. Journal of the science of food and agriculture 101 (9) (2021)
Sajad Ghaderi, Mostafa Mazaheri Tehrani, Mohammad Ali Hesarinejad
Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks. Food science & nutrition 9 (3) (2021)
Sajad Ghaderi, Mohammad Ali Hesarinejad, Elhamalsadat Shekarforoush, Seyyed Mahdi Mirzababaee, Farzad Karimpour
Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum. Food science & nutrition 8 (10) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Mohammad Ali Hesarinejad