Yahya Maghsoudlou

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Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Mehran AalamiDept. Food Sci. Technol., Gorgan University of Agricultural Sciences and Natural Resources, IranVerified email at gau.ac.ir
Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Mohammad GhorbaniAssociate Prof., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences andVerified email at gau.ac.ir
Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural ResourcesVerified email at gau.ac.ir
Alireza Sadeghi MahoonakProfessor, Department of Food Science and Technology, Gorgan university of agricultural sciences andVerified email at gau.ac.ir
Aman Mohammad ZIAIIFARProfessor of Food Process Engineering,Gorgan University of Agricultural Sciences & Natural ResourcesVerified email at gau.ac.ir
Habibollah MirzaeiGorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Hoda Shahiri TabarestaniGorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Ali MotamedzadeganProfessor of Food ScienceVerified email at mstp.ir
Elham AssadpourGorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran, www.gau.ac.irVerified email at gau.ac.ir
Azadeh SalimiSeman UniversityVerified email at semnan.ac.ir
Mana MashkourPhD Food science and technologyVerified email at gau.ac.ir
Ali MoayediGorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Hamid EzzatpanahProfessor of Dairy Science and Technology, Science and Research Branch, Islamic Azad UniversityVerified email at srbiau.ac.ir
faramarz khodaiyanDepartment of Bioengineering, University of TehranVerified email at ut.ac.ir
Mehran GhasemlouResearch Fellow, Deakin UniversityVerified email at deakin.edu.au
Sima TajikVerified email at my.erau.edu
Amir Ahmad DehghaniProfessore of Civil and Environmental Engineering, Water Resources, Computational Fluid DynamicsVerified email at gau.ac.ir
Hamed VatankhahScipertechVerified email at scipertech.ca

Yahya Maghsoudlou

Professor of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources

Verified email at gau.ac.ir - Homepage

Food Science & Technology Edible Films & Coatings Active Packaging Functional Foods & Beverages


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Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules E Assadpour, SM Jafari, Y Maghsoudlou International journal of biological macromolecules 95, 238-247, 2017	173	2017
Physical and mechanical properties in biodegradable films of whey protein concentrate–pullulan by application of beeswax M Khanzadi, SM Jafari, H Mirzaei, FK Chegini, Y Maghsoudlou, ... Carbohydrate polymers 118, 24-29, 2015	157	2015
Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein MA Mehrnia, SM Jafari, BS Makhmal-Zadeh, Y Maghsoudlou Food Hydrocolloids 66, 259-267, 2017	156	2017
Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging S Tajik, Y Maghsoudlou, F Khodaiyan, SM Jafari, M Ghasemlou, M Aalami Carbohydrate polymers 97 (2), 817-824, 2013	154	2013
Preparation of physically modified oat starch with different sonication treatments SR Falsafi, Y Maghsoudlou, H Rostamabadi, MM Rostamabadi, ... Food hydrocolloids 89, 311-320, 2019	142	2019
Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss) HS Tabarestani, Y Maghsoudlou, A Motamedzadegan, ARS Mahoonak Bioresource technology 101 (15), 6207-6214, 2010	135	2010
Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing M Kashaninejad, Y Maghsoudlou, S Rafiee, M Khomeiri Journal of Food Engineering 79 (4), 1383-1390, 2007	134	2007
Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel M Sabaghi, Y Maghsoudlou, M Khomeiri, AM Ziaiifar Postharvest biology and technology 110, 224-228, 2015	133	2015
Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami International journal of biological macromolecules 86, 197-207, 2016	132	2016
Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification MA Mehrnia, SM Jafari, BS Makhmal-Zadeh, Y Maghsoudlou International journal of biological macromolecules 84, 261-267, 2016	122	2016
Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids. A Daraei Garmakhany, HO Mirzaei, M Kashaninejad, Y Maghsoudlou European Journal of Lipid Science and Technology 110 (11), 1045–1049, 2008	117	2008
Production of low fat french-fries with single and multi-layer hydrocolloid coatings. Journal of Food Science and Technology -Mysore AD Garmakhany, HO Mirzaei, Y Maghsoudlou, M Kashaninejad, ... Journal of Food Science and Technology 51 (7), 1334–1341, 2014	108*	2014
The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics S Mokhtari, SM Jafari, M Khomeiri, Y Maghsoudlou, M Ghorbani Food Research International 96, 19-26, 2017	96	2017
Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage MK Ehsan Azadbakht, Yahya Maghsoudlou, Morteza Khomiri Food Packaging and Shelf Life 17, 65-72, 2018	82	2018
Evaluation of folic acid nano-encapsulation by double emulsions E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami Food and Bioprocess Technology 9 (12), 2024-2032, 2016	79	2016
Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties Y Maghsoudlou, M Asghari Ghajari, S Tavasoli Journal of food science and technology 56, 2365-2372, 2019	74	2019
Optimization of ultrasound‐assisted stabilization and formulation of almond milk Y Maghsoudlou, M Alami, M Mashkour, MH Shahraki Journal of food processing and preservation 40 (5), 828-839, 2016	67	2016
Hydrophobicity, thermal and micro-structural properties of whey protein concentrate–pullulan–beeswax films SM Jafari, M Khanzadi, H Mirzaei, D Dehnad, KC Faramarz, ... International journal of biological macromolecules 80, 506-511, 2015	61	2015
Study on some properties of acid-soluble collagens isolated from fish skin and bones of rainbow trout (Onchorhynchus mykiss) H Shahiri Tabarestani, Y Maghsoudlou, A Motamedzadegan, ... International Food Research Journal 19 (1), 251-257, 2012	59	2012
Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice S Aghajanzadeh, AM Ziaiifar, M Kashaninejad, Y Maghsoudlou, ... Journal of Food Engineering 185, 72-77, 2016	57	2016

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