Arash Koocheki
Overview
Explore the profile of Arash Koocheki including associated specialties, affiliations and a list of published articles.
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Articles
45
Citations
277
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0
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Recent Articles
1.
Kamalpour R, Koocheki A, Ghorani B
Curr Res Food Sci
. 2025 Jan;
10():100966.
PMID: 39830780
To improve the stability of D-limonene, a protective barrier is essential to prevent degradation and maintain its integrity. Therefore, the potential of using seed gum (LPSG) as a novel source...
2.
Kouravand F, Shahidi F, Fathi M, Koocheki A, Roshanak S
J Microencapsul
. 2024 Nov;
41(8):770-781.
PMID: 39565049
Aim: The present study was conducted to produce a new carrier containing whey protein isolate-basil seed gum (WPI-BSG) conjugate to achieve superior physicochemical stability of emulsions containing vitamin D (Vit-D)....
3.
Shakouri S, Tehrani M, Koocheki A, Farhoosh R, Abdolshahi A, Shariatifar N
Curr Rev Clin Exp Pharmacol
. 2024 Nov;
PMID: 39482914
Background: Bigles are novel formulation merging two phase of hydrogel and organogel revealing dual properties to release active agents based on their lipophilic or hydrophilic nature. Methods: A systematic search...
4.
Ghaitaranpour A, Koocheki A, Mohebbi M
Curr Res Food Sci
. 2024 May;
8:100751.
PMID: 38708098
Two domain heating media and sample flipping during processing were considered when developing an agent-based model to explain coupled heat and mass transfer phenomena during deep fat frying of doughnuts....
5.
Jafari M, Koocheki A
Int J Biol Macromol
. 2023 Dec;
256(Pt 2):128521.
PMID: 38040142
The present study aimed to evaluate the influence of ultrasonication on the physicochemical properties of native and acid-hydrolyzed white sorghum starch. Sorghum starch exhibited improved freeze-thaw stability, solubility, swelling power,...
6.
Jaderi Z, Tabatabaee Yazdi F, Mortazavi S, Koocheki A
Food Sci Nutr
. 2023 Feb;
11(2):991-1000.
PMID: 36789080
There has been an increasing interest in the investigation of novel eco-friendly packaging materials. An edible film based on flower gum was fabricated with 40%, 50%, and 60% glycerol and...
7.
Pakseresht S, Tehrani M, Farhoosh R, Koocheki A
J Sci Food Agric
. 2023 Jan;
103(8):4184-4194.
PMID: 36628517
Background: Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil...
8.
Mozafarpour R, Koocheki A
Ultrason Sonochem
. 2022 Dec;
92:106278.
PMID: 36584562
In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes (25, 50 and 75 %) and times (5, 10 and 20 min)....
9.
Tabibloghmany F, Tehrani M, Koocheki A
Food Sci Nutr
. 2022 Dec;
10(12):4345-4359.
PMID: 36514766
The effect of adding different fractions of extruded and non-extruded soybean hull to wheat flour at 20% and 30% and two-particle size levels (smaller and larger than 150 μm) was...
10.
Jaderi Z, Yazdi F, Mortazavi S, Koocheki A
Evid Based Complement Alternat Med
. 2022 Oct;
2022:9304977.
PMID: 36276862
Medicinal plants present promising attributes in traditional medicine based on earlier published documents. Most of the essential oils derived from vascular plants display a significant role in dealing with microbial...