Ali Taherian

Image Ali R. Taherian
Professionel en recherche

rhéologiste de nourriture

Principales publications

- Taherian A.R., Lacasse P., Bisakowski B., Pelletier M., Lanctôt S., Fustier P. (2017). Rheological and thermogelling properties of commercials chitosan/β-glycerophosphate: retention of hydrogel in water, milk and UF-milk. Food hydrocolloids, 63, 635-645.

 

- Lanctôt S., Fustier P., Taherian A. R., Bisakowski B., Zhao X.,and Lacasse P. (2017). Effect of intramammary infusion of chitosan hydrogels at drying-off on bovine mammary gland involution. J Dairy Sci.,100 (3): 2269-2281.

 

- Taherian A.R., Lacasse P., Bisakowski B., Pelletier M., Fustier P. (2017) A comparative study on rheological and thermosgelling properties of chitosan/PVA hydrogel neutralized with β-Glycerophosphate or sodium bicarbonate. Submitted to Journal of Food Engineering.

 

- Taherian A.R.* and Ramaswamy H.S., (2017). Effect of container profile and rotational processing on texture of root vegetables. Submitted to International Journal of Food Properties.

  

- Fustier, P., Achouri, A., Taherian, A.R., Britten, M., Pelletier, M., Sabik, H., Villeneuve, S., Mondor, M (2015). Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration. Journal of Agricultural and Food Chemistry Volume 63, Issue 42, 28, Pages 9239-9250

 

- Rezvani E., SchleiningG., Sümen G., Taherian A.R.* (2013). Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films. Journal of Food Engineering (In Press), doi: http://dx.doi.org/ 10.1016 /j.jfoodeng.2012.12.039.

 

- Taherian A.R.*, Mondor M., Lamarche F. (2012). Enhancing nutritional values and functional properties of yellow pea protein via membrane processing. Chapter 1: in;Peas Cultivation, Varieties and Nutritional Uses. ED: Comstock A.C. and Lothrop B.E., Nova Science Publishers Inc., New York.

 

- Rezvani E., Schleining E., Taherian A.R.* (2012). Assessment of physical and mechanical properties of orange oil-in-water beverage emulsions using response surface methodology. LWT - Food Science and Technology 48, 82-88.

 

- Koocheki A., Taherian A.R*., Bostan A. (2012). Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, In Press: doi:10.1016/j.foodres.2011.05.002 Available on line.

 

- Moosavi-Nasab M.*, Taherian A.R.*, Farahnaky A., Askari H., Bakhtiyari M. (2012). Structure and rheological properties of succinoglycan biogum produced from date syrup using Agrobacterium radiobacter. Food Bioprocess Technology, In Press; DOI 10.1007/s11947-010-0407-4, Available on line.

 

- Taherian* A.R., Mondor M., Drolet H., Labranche J., Ippersiel D., Lamarche F. (2011). Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates. Food Research International, 44, 2505-2514.

 

- Taherian* A.R., Britten M., Sabik H. (2011). Ability of whey protein and/or fish gelatin to inhibit lipid oxidation in omega-3 fish oil-in-water beverage emulsions. Food Hydrocolloids, 25, 868-878.

 

- Taherian* A.R., 2010. Author of the book entitled "Replacement of regulated weighting agents in beverage emulsions, Lambert publication, Germany, New York.

 

- Patrick Fustier, Ali R. Taherian, H. Swamy Ramaswamy, 2010. Emulsion delivery systems for functional foods, chapter 4, in Functional food product development, Ed. Smith J. and Charter E., Wiley-Blackwell, New York.

 

- Arash Koocheki, Ali R. Taherian*, Seyed M.A. Razavi , Aram Bostan, 2009. Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds. Food Hydrocolloids, 23, 2369-2379.

 

- Ali R. Taherian*, Patrick Fustier, Michel Britten, Hosahalli S. Ramaswamy, 2008. Rheology and stability of beverage emulsions in the presence and absence of weighting agents: A REVIEW. Journal of Food Biophysics. 3:279–286.

 

- Ali R. Taherian* and Hosahalli S. Ramaswamy 2009. Kinetic considerations of texture softening in heat treated root vegetables. International Journal of Food Properties, 11, 1-15.

 

-  H. Mirhosseini, C.P. Tan, A.R. Taherian, H.C. Boo, 2009. Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology, Carbohydrate Polymer, 75, 512-520.

 

- A. Koocheki, S.A. Mortazavi, F. Shahidi, S.M. A. Razavi and A.R. Taherian, 2009. Rheological properties of mucilage extracted from Alyssum homalocarpum seed as a new source of thickening agent. Journal of Food Engineering, 91, 490-496.

 

- Chen C.R., Marcotte M. and Taherian A.R., 2009. Kinetic modeling of texture properties of bologna sausage under cooking condition. International Journal of Food Properties, 12: 252–260.

 

- H. Mirhosseini, C.P. Tan, A.R. Taherian, 2008. Effect of glycerol and vegetable oil on physiochemical properties of Arabic gum-based beverage emulsion. European Journal of Food Research Technology. 228, 1, 19-28.

 

- Marcotte M., Taherian A.R and Karimi Y. 2008. Thermophysical properties of processed meat and poultry products. Journal of Food Engineering, 88, 315–322.

 

- Grabowski S., Marcotte M., Quan D., Taherian A.R., Zareifard M.R., Poirier M., Kudra T., 2007. Quality Aspects of Canadian Blueberries and cranberries dried by osmo-convective method. Drying Technology: An International Journal, 25, 2, 367 – 374.

 

- Taherian A.R., Fustier P. & Ramaswamy H.S., 2007. Effects of added weighting agents and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch. Journal of Food process Engineering, 30, 204-224.

 

- Taherian A.R., Fustier P. & Ramaswamy H.S., 2007.  A study on flow and dynamic rheological properties of non-flocculated and flocculated beverage cloud emulsions.  International Journal Food Properties. 10, 1-20.

 

- Taherian A.R., Fustier P. & Ramaswamy H.S., 2006. Effect of added oil and modified starch on rgeological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering 77:687-696.

 

- Chen C.R., Marcotte M. and Taherian A.R., 2006. Viscoelastic properties of winer sausages during cooking. International Journal of Food Properties, 9, 205-216.

 

- Marcotte M., Taherian A. R., and Ramaswamy H.S., 2001. Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Res. Int., 34, 695-703.

 

- Marcotte M., Taherian A. R., Trigi M., and Ramaswamy H.S., 2001. Evaluation of rheological properties of selected salt enriched food hydrocolloids. J. of Food Engineering, 48, 157-167.

 

- Marcotte M., Taherian A.R. and Ramaswamy H.S. 2000. Physical Properties of Reconstituted Carrot/Alginate Particles for Aseptic Processing. J. of Food Process Engineering, 23:463-480.

Langue

Anglais
Français

Autres langues

Farsi