فرامرز خدائیان چگنی

7. Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols

Amiri Samani Sara، PourvatanDoust Sepideh، Savarolyia Mohamad، Aboutalebzadeh Sahar، Khezri Maedeh، Kazemi Milad، Khodaeiyan Changi Faramarz، Hosseini Seyed Saeid (2024)., FOOD HYDROCOLLOIDS, Volume 160, Part 1(none), 110806.

8. Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation

Mirzaie Homeyra، ahmadi gavlighi hassan، مهدی نیکو، Udenigwe Chibuike C.، Rezvankhah Amir، Khodaeiyan Changi Faramarz (2024)., FOOD SCIENCE & NUTRITION, 12(11), 9749-9763.

9. Effect of propolis extract-loaded films made of apple pomace pectin and grass pea protein on the shelf life extension of black mulberry

Salimi Atieh، Khodaeiyan Changi Faramarz، Askari Gholamreza، Amraei Amin (2024)., FOOD HYDROCOLLOIDS, 158(None), 110549.

10. Sustainable and Cost-Effective Production of Glutamic Acid by Corynebacterium glutamicum PTCC 1532 from Waste Bread using Enzymatic Hydrolysis and Microbial Fermentation

[] []، Razavi Seyed Hadi، Khodaeiyan Changi Faramarz (2024)., Journal of Food and Bioprocess Engineering, 7(1).

11. Sweet cherry tree (Prunus avium) exudate gum-based film modification in a photoreactor: Effects of hydrogen peroxide oxidation, UV irradiation, and TiO2 nanoparticles

Shabani Hossein، Askari Gholamreza، Khodaeiyan Changi Faramarz، Parandi Ehsan (2024)., International Journal of Biological Macromolecules, 266(111111), 130932.

12. Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents

akbari mehdi، gomez clara، Razavi Seyed Hadi، Khodaeiyan Changi Faramarz، blesa jesus، steve maria (2024)., Innovative Food Science & Emerging Technologies, 93(2).

1. Methylcellulose/chitosan nanofiber-based composites doped with lactoferrin-loaded Ag-MOF nanoparticles for the preservation of fresh apple

Tavassoli Milad، Khezerlou Arezou، Alizadeh Sani Mahmood، Hashemi Mohammad، Firoozy Solmaz، Ehsani Ali، Khodaeiyan Changi Faramarz، Adibi Shiva، Noor Seyyed Mohammad Ali، McClements David Julian (2024)., International Journal of Biological Macromolecules, Volume 259, Part 2(None), 129182.

2. A zero-waste approach towards a sustainable waste management of apple: Extraction of value-added products and their application as edible coating

Salimi Atieh، Khodaeiyan Changi Faramarz، Askari Gholamreza، Hosseini Seyed Saeid (2023)., FOOD HYDROCOLLOIDS, 147(2024), 109304.

3. Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria

Kazemi Milad، Aboutalebzadeh Sahar، Mojaverian Seyede Parastoo، Amiri Samani Sara، Kohsari Fatemeh، PourvatanDoust Sepideh، Salimi Atieh، Savaroliya Mohamad، Najafi Amin، Hosseini Seyed Saeid، Khodaeiyan Changi Faramarz (2023)., International Journal of Biological Macromolecules, 249(2023), 126086.

4. Fermented corn bran: A by-product with improved total phenolic content and antioxidant activity

akbari mehdi، Razavi Seyed Hadi، Khodaeiyan Changi Faramarz، blesa jesus، j. esteve marya (2023)., LWT-FOOD SCIENCE AND TECHNOLOGY, 184(6), 115090.

5. Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology

Ghasemi Sajjad، Jaldani Shima، Sanaei Farideh، Ghiafehshirzadi Asiyeh، Alidoost Ahmadreza، Hashemi Mohammad، Hossaeini Marashi Sayed Mahdi، Khodaeiyan Changi Faramarz، Noor Seyyed Mohammad Ali (2023)., International Journal of Food Engineering, 19(3-4), 73-86.

1. Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates

Mirzaee Homaira، ahmadi gavlighi hassan، مهدی نیکو، Udenigwe Chibuike C.، Khodaeiyan Changi Faramarz (2023)., Food Science & Nutrition, 11(3), 1257-1271.

2. Extraction optimization and characterization of pectin from sesame ( Sesamum indicum L.) capsule as a new neglected by‐product

Pourramzan Hamidreza، Khodaeiyan Changi Faramarz، Hosseini Seyed Saeid (2022)., JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 102(14), 6470-6480.

3. Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise

Pourramzan Hamidreza، Labbafi Mazraeh Shahi Mohsen، Khodaeiyan Changi Faramarz، Ebrahimzadeh Mosavi Seyed Mohammadali، Gheraghani Mohammad، SAADATVAND MELIKA، Mahmoudi Alireza (2022)., International Journal of Biological Macromolecules, 223(223).

1. Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat

Haghighatpanah Negar، omar-aziz maedeh، Ghareghani Mohammad، Khodaeiyan Changi Faramarz، Hosseini Seyed Saeid، Kennedy John F. (2022)., International Journal of Biological Macromolecules, 201(-), 318-329.

2. Almond hulls waste valorization towards sustainable agricultural development: Production of pectin, phenolics, pullulan, and single cell protein

Najari Zahra، Khodaeiyan Changi Faramarz، Yarmand Mohammad Saeid، Hosseini Seyed Saeid (2022)., WASTE MANAGEMENT, 141(-), 208-219.

3. Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film

omar-aziz maedeh، Gharaghani Mohammad، Hosseini Seyed Saeid، Khodaeiyan Changi Faramarz، Ebrahimzadeh Mosavi Seyed Mohammadali، Askari Gholamreza، F.Kennedy john (2021)., FOOD HYDROCOLLOIDS, 121(0268-005X), 107047.

4. In vitro digestibility and functional attributes of the whey protein heat-induced hydrogels reinforced by various polysaccharides and CaCl2

Babaie Jamal، Khodaeiyan Changi Faramarz، Mohammadian Mehdi، Sheikhi Mohammad (2021)., Journal of Food Measurement and Characterization, 16(1), 19-28.

5. A functional non-dairy beverage produced from jujube extract using probiotic lactic acid bacteria

Mahmoodi Behnaz، Abrahimzadehmosavi Zeinabsadat، Khodaeiyan Changi Faramarz (2021)., Journal of Agricultural Science and Technology, 23(4).