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Dr. Hajar Shekarchizadeh

Associate Professor of Food Science

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Office : Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology Email : shekarchizadeh@iut.ac.ir Phone : +98 31 33913369 Fax : +98 31 33913381 Web Site : Dr. Hajar Shekarchizadeh

Faculty member, Department of Food Science and Technology, Isfahan University of Technology

Research Fields : Food Hydrocolloids

Micro and nano structures

Smart Packaging

Analytical Chemistry

Teaching

Recent Publications

Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate

Natural resin as a biosource and bio‑based plasticizer for edible resin/ethylcellulose composite flm preparation

A Simple Colorimetric Volatile Nitrogen and Hydrogen Sulfide Indicator Based on Filter Paper and Saffron Petal Anthocyanins to Monitor Fish Spoilage in Intelligent Packaging

Applications of Quantum Dots in the Food Industry

UV‑blocking active packaging flm made from TEMPO‑oxidized nanocellulose and amine‑modifed carbon quantum dot

Segregative phase separation of gelatin and tragacanth gum solution and Mickering stabilization of their water-in-water emulsion with microgel particles prepared by complex coacervation

Preparation and characterisation of biodegradable polylactic acid/ethyl cellulose film produced using the extruder and roller mixer machine

Development and characterization of antioxidant bilayer film based on poly lactic acid-bitter vetch (Vicia ervilia) seed protein incorporated with Pistacia terebinthus extract for active food packaging

Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles

Effect of combination of ultrasonic treatment and anti-solvent methods as a high-efficiencymethod of nanoparticle production on the tragacanth gum properties

Cold plasma treatment to prepare active polylactic acid/ethyl cellulose film using wheat germ peptides and chitosan

Thermodynamic compatibility of gelatin and tragacanth gum in aqueous systems

Stabilization of Pickering emulsion using tragacanth nanoparticles produced by a combination of ultrasonic and anti-solvent methods

A colorimetric indicator based on copper nanoparticles for volatile sulfur compounds to monitor fish spoilage in intelligent packaging

Structural, physicochemical and functional properties of an exudate gum: opopanax gum

Fabrication of fluorescence sensor based on molecularly imprinted polymer on amine-modified carbon quantum dots for fast and highly sensitive and selective detection of tannic acid in food samples

Functional properties of rye prolamin (Secalin) and their improvement by protein lipophilization through capric acid covalent binding

Potential use of glycerol- and/or spermidine-plasticized secalin films as leaf surface coatings for sustainable plant disease management

Secalin films acylated with capric acid chloride

Rye secalin characterisation and use to improve zein-based film performance

Secalin enzymatically cross-linked by either papain and N-acetyl-DL-homocysteine thiolactone or transglutaminase: Improving of protein functional properties and film manufacturing

Stability enhancement of garlic essential oil using new opopanax gum/gelatin nanofibres

Fabrication of nanostructured mesoporous starch encapsulating soy-derived phytoestrogen (genistein) by well-tuned solvent exchange method

Active nanoenabled packaging for the beverage industry

Edible micro and nano structures

Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt

Physicochemical and functional properties of oleaster (Elaeagnus angustifolia L.) polysaccharides extracted under optimal conditions

Production and evaluation of low-fat frankfurter sausage by emulsion filled gel based on inulin and rice bran oil

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

Nanoencapsulation of hesperetin using basil seed mucilage nanofibers: Characterization and release modeling

Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation

Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties

Basil seed mucilage as a new source for electrospinning: Production and physicochemical characterization

Iron microencapsulation in gum tragacanth using solvent evaporation method

Encapsulation optimization of lemon balm antioxidants in calcium alginate hydrogels

Development of edible films and coatings from alginates and carrageenans

A study on two different electrodes for sucrose determination

Optimization of cocoa butter analog synthesis variables using neural networks and genetic algorithm

Rapid nonenzymatic monitoring of glucose and fructose using a CuO/multiwalled carbon nanotube nanocomposite-modified glassy carbon electrode

Recovery and Evaluation of Residual Oil in Spent Bleaching Clay Used in Soybean Oil Refining

Fast monitoring of sucrose using CuO/MWCNTs nanocomposite modified glassy carbon electrode

Selective determination of sucrose based on electropolymerized molecularly imprinted polymer modified multiwall carbon nanotubes/glassy carbon electrode

Optimization of cocoa butter analog synthesis variables using neural networks and genetic algorithm

A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO< sub> 2</sub> using response surface methodology

Optimization of enzymatic interesterification of camel hump fat in supercritical carbon dioxide to produce cocoa butter analog

Comparative Evaluation of Iran Scientific Productions in Food Science and Technology with Ireland, Turkey, Egypt, Argentina and Malaysia in Web of Science through 1990- 2010

Recovery and Evaluation of Residual Oil in Spent Bleaching Clay Used in Soybean Oil Refining

Scientometric study of Iranian scientific publication in the field of Food Science and Technology based on the database of Web of Science (1990-2010)

Investigation of physicochemical properties of camel hump fat and its potential applications in different food industries

Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response surface method (RSM)

بررسی ویژگیهای فیزیکی و مکانیکی فیلم زیست تخریبپذیر جاوشیر حاوی رزین و نانوذرات جاوشیر

طراحی شناساگر رنگ سنجی بر پایه کورکومین براي تشخیص فساد ماهی قزل آلا

طراحی شناساگر رنگ سنجی بر پایه کورکومین براي تشخیص فساد ماهی قزل آلا

کاربردهاي نقاط کوانتومی کربن در تشخیص و بسته بندي مواد غذایی

مروري بر کاربرد نانو ذرات فلزي در شناساگرهاي رنگسنجی مورد استفاده در بسته بندي هوشمند محصولات گوشتی

Dr. Hajar Shekarchizadeh | Associate Professor of Food Science

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