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دکتر هاجر شکرچی زاده

دانشیار دانشکده کشاورزی، گروه علوم و صنايع غذايي

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نشانی دفتر : دانشکده کشاورزی، گروه علوم و صنايع غذايي ایمیل : shekarchizadeh@iut.ac.ir تلفن : 33913369 31 98+ فکس : 33913381 31 98+ وب سایت : دکتر هاجر شکرچی زاده

دانشیار گروه علوم و صنايع غذايي

زمینه های تحقیقاتی : میکرو و نانوساختارهای غذایی

هیدروکلوئیدهای غذایی

بسته بندی هوشمند

شیمی تجزیه

دروس

میکرو و نانوساختارهای غذایی

تجزیه مواد غذایی

اصول و مبانی هیدروکلوئیدهای غذایی

شیمی تجزیه کشاورزی

آخرین مقالات

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

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

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

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

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

Applications of Quantum Dots in the Food Industry

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

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

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

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

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

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

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

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

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

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

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

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

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

Active nanoenabled packaging for the beverage industry

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

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

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

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

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

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

Iron microencapsulation in gum tragacanth using solvent evaporation method

Development of edible films and coatings from alginates and carrageenans

Encapsulation optimization of lemon balm antioxidants in calcium alginate hydrogels

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

A study on two different electrodes for sucrose determination

بازيابي و بررسي روغن باقيمانده در خاك رنگبر مصرفي در تصفيه روغن سويا

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

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

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

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 cocoa butter analog synthesis variables using neural networks and genetic algorithm

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

ارزیابی تطبیقی تولیدات علمی حوزه علوم و فناوري مواد غذایی ایران با کشورهاي ایرلند،

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

بررسي توليدات علمي حوزه صنايع غذايي ايران در پايگاه اطلاعاتي Web of Science طي سال هاي1990 تا کنون

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

تعیین خصوصیات فیزیکوشیمیایی چربی کوهان شتر و بررسي موارد کاربردی آن در صنعت روغنهاي خوراكي

کاربردهاي نقاط کوانتومی کربن در تشخیص و بسته بندي مواد غذایی

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

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

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

میکرو و نانوساختارهای خوراکی

مروري بر انواع حسگرها و کاربرد آنها در طراحي بسته بنديهاي هوشمند جهت ارزيابي کيفيت مواد غذايي

دکتر هاجر شکرچی زاده | دانشیار دانشکده کشاورزی، گروه علوم و صنايع غذايي

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