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Ali NASIRPOUR

Assistant Professor
College of Agriculture,
Isfahan University of Technology
Iran

Professor Nutrition
Biography

He is currently working as Assistant Professor of Department of Food Science and Technology at Isfahan University of Technology, Isfahan, Iran.

Research Intrest

Food Science

List of Publications
Sajedi M., Nasirpour A., Keramat J., Desobry S. 2014. Effect of modified whey protein concentrate on physical properties and stability of whipped cream. Food Hydrocolloids. 36, 93-101.
Golkar A.K., Nasirpour A., Keramat J. 2014. Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin. Iranian Food Science & Technology Research Journal. Accepted.
Golkar A.K., Nasirpour A., Keramat J. 2014. β-lactoglobulin-Angum gum (Amygdalus scoparia Spach) complexes: preparation and emulsion stabilization. Journal of Dispersion Science and Technology. Accepted.
Experts in Iran
Majid Reza Sheikh Rezaee Mohammad Hadi Aryai Monfared Dr. Saeed Ajeli Dr Mansour Aghasi Dr. Ahmadi FATEMEH OSKOUIE Abdolrassoul Salmanmahiny Reza Yazdani Katayoun Sargeran Afsaneh Pakdaman Ahmad Jafari Ghavam Abad Mohammad Reza Khami Ahmad Reza Shamshiri Shahin Ahmadian Dr. Mohammad Sadegh Ebrahimi Dr. Mohammad Ebrahimi Dr. Akbar Ebrahimi Dr.Sayyed Mahdi Abtahi Dr. Parviz Ehsanzadeh Dr. Mohammad Reza Ehsani Dr. Mohammad Reza Ahmadzadeh Hossein Ahmadvand Department of Physics Dr.Mehdi Ahmadian Dr. Ali Ahmadi Azra Rabbani Chadegani View More