نام و نام خانوادگی سیدمحمدعلی رضوی شغل عضو هیئت علمی سایر دانشگاههای داخل کشور تحصیلات دکترای تخصصی / علوم و صنایع غذایی وبسایت پست الکترونیک — مقاله چاپشده در مجلات علمی مقاله ارائه شده کنفرانسی سخنرانی تدریس در کارگاه کتاب نوآوری جذب گرنت پایان نامه کسب مقام در جشنواره طرح پژوهشی خاتمه یافته فروش محصولات دانش بنیان اثر بدیع و ارزنده هنری تدوین استاندارد عنوانمجله 1 Physicochemical characterisation of Salvia macrosiphon gum based edible films incorporated with various fatty acids INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 2 Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer STARCH-STARKE 3 Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study FOOD HYDROCOLLOIDS 4 Characterization of cellulose from coffee silverskin International Journal of food properties 5 Characterization of dietary fiber from coffee silverskin: An optimization study using response surface methodology Bioactive Carbohydrates and Dietary Fibre 6 A fast and efficient approach to prepare starch nanocrystals from normal corn starch FOOD HYDROCOLLOIDS 7 Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical, and rheological properties STARCH-STARKE 8 Morphological, physicochemical, and viscoelastic propertiesof sonicated corn starch CARBOHYDRATE POLYMERS 9 The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 10 Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration FOOD HYDROCOLLOIDS 11 Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 12 Physico-mechanic properties and chemical composition of Balangu (Lellemantia royleana (Benth. In Walla.)) seed International Journal of food Engineering 13 The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties JOURNAL OF FOOD ENGINEERING 14 Physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part II. Gravimetrical properties JOURNAL OF FOOD ENGINEERING 15 The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties JOURNAL OF FOOD ENGINEERING