Personal information

Other IDs

Scopus Author ID: 35276616300

Keywords

Food science, Food and nutrition policy

Countries

Iran

Activities

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Employment (1)

aDepartment of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran: Tehran, Tehran, IR

(aDepartment of Food and Nutrition Policy and Planning Research)
Employment
Source: Self-asserted source
Azizollaah Zargaraan

Education and qualifications (1)

Shahid Beheshti University of Medical Sciences School of Nutrition and Food Technology: Tehran, Tehran, IR

PhD
Education
Source: Self-asserted source
Azizollaah Zargaraan

Works (13)

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Nutrition and Food Sciences Research
2016 | Journal article
Source: Self-asserted source
Azizollaah Zargaraan

Modeling the Slip Melting Point of Chemically Interesterified Fats as a Function of Fatty Acid Composition

Iranian Journal of Nutrition Sciences & Food Technology
2016 | Journal article
Source: Self-asserted source
Azizollaah Zargaraan

Rheological and Physicochemical Modification of trans-Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification

Journal of Food Process Engineering
2016 | Journal article
DOI: 10.1111/jfpe.12409
EID:

2-s2.0-84969988999
Contributors: Naeli, M.H.; Farmani, J.; Zargaraan, A.
Source: Self-asserted source
Azizollaah Zargaraan via Scopus - Elsevier

Effect of rheological properties on sensory acceptance of two-model dysphagia-oriented food products

Journal of Texture Studies
2015 | Journal article
DOI: 10.1111/jtxs.12131
EID:

2-s2.0-84930975415
Contributors: Zargaraan, A.; Saghafi, Z.; Hasandokht Firouz, M.; Fadavi, G.; Ghorbani Gorji, S.; Mohammadifar, M.A.
Source: Self-asserted source
Azizollaah Zargaraan via Scopus - Elsevier

Complexation of sodium caseinate with gum tragacanth: Effect of various species and rheology of coacervates

International Journal of Biological Macromolecules
2014 | Journal article
DOI: 10.1016/j.ijbiomac.2014.02.037
EID:

2-s2.0-84900803684
Contributors: Ghorbani Gorji, S.; Ghorbani Gorji, E.; Mohammadifar, M.A.; Zargaraan, A.
Source: Self-asserted source
Azizollaah Zargaraan via Scopus - Elsevier

Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

Carbohydrate polymers
2014 | Journal article
Source: Self-asserted source
Azizollaah Zargaraan

Rheological and clustering approach to classify Iranian soft/liquid food products to meet dysphagia diet requirements

Italian Journal of Food Science
2014 | Journal article
EID:

2-s2.0-84908543364
Contributors: Zargaraan, A.; Omaraee, Y.; Rastmanesh, R.; Taheri, N.; Fadavi, Gh.; Zaeri, F.; Mohammadifar, M.A.
Source: Self-asserted source
Azizollaah Zargaraan via Scopus - Elsevier

Rheological aspects of dysphagia-oriented food products: A mini review

Food Science and Human Wellness
2013 | Journal article
Source: Self-asserted source
Azizollaah Zargaraan

Rheological characterization and cluster classification of Iranian commercial foods, drinks and desserts to recommend for esophageal dysphagia diets

Iranian Journal of Public Health
2013 | Journal article
EID:

2-s2.0-84890385050
Contributors: Zargaraan, A.; Omaraee, Y.; Rastmanesh, R.; Taheri, N.; Fadavi, G.; Fadaei, M.; Mohammadifar, M.A.
Source: Self-asserted source
Azizollaah Zargaraan via Scopus - Elsevier

The study of composition, molecular weight and rheological caracteristics of Zedo gum exudates from Amygdalus scoparia

Iranian Journal of Nutrition Sciences & Food Technology
2013 | Journal article
Source: Self-asserted source
Azizollaah Zargaraan

Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

Food Hydrocolloids
2011 | Journal article
DOI: 10.1016/j.foodhyd.2011.04.003
EID:

2-s2.0-79956314575
Contributors: Balaghi, S.; Mohammadifar, M.A.; Zargaraan, A.; Gavlighi, H.A.; Mohammadi, M.
Source: Self-asserted source
Azizollaah Zargaraan via Scopus - Elsevier

Physicochemical and rheological characterization of gum tragacanth exudates from six species of iranian astragalus

Food Biophysics
2010 | Journal article
DOI: 10.1007/s11483-009-9144-5
EID:

2-s2.0-76549121870
Contributors: Balaghi, S.; Mohammadifar, M.A.; Zargaraan, A.
Source: Self-asserted source
Azizollaah Zargaraan via Scopus - Elsevier

Comparison of some chemical and rheological properties of Iranian gum tragacanth exudate from two Astragalus species (A. floccosus and A. rahensis)

Iranian Journal of Nutrition Sciences & Food Technology
2009 | Journal article
Source: Self-asserted source
Azizollaah Zargaraan

Peer review (1 review for 1 publication/grant)

Review activity for Journal of food measurement and characterization. (1)
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