Prof. Dr. Alireza Yousefi

Profil

Derzeitige StellungProfessor W-2 und Äquivalente
FachgebietLebensmittelchemie,Ernährungswissenschaften
KeywordsNovel Food hydrocolloids, Wheat starch, Molecular interactions, Food Rheology, Gastrointestinal digestion

Aktuelle Kontaktadresse

LandDeutschland
OrtStuttgart
Universität/InstitutionUniversität Hohenheim
Institut/AbteilungFachgebiet pflanzliche Lebensmittel

Gastgeber*innen während der Förderung

Prof. Dr. Mario JekleFachgebiet pflanzliche Lebensmittel, Universität Hohenheim, Stuttgart
Beginn der ersten Förderung01.09.2023

Programm(e)

2023Georg Forster-Forschungsstipendien-Programm für erfahrene Forschende

Publikationen (Auswahl)

2024N Yousefi, Y Zahedi, A Yousefi, G Hosseinzadeh, M Jekle: Development of carboxymethyl cellulose-based nanocomposite incorporated with ZnO nanoparticles synthesized by cress seed mucilage as green surfactant. In: International Journal of Biological Macromolecules 265, 2024, 130849
2024A Yousefi, K Ako, M Jekle: Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties  . In: International Journal of Biological Macromolecules, 259, 2024, 129344
2023J Yekrang, A Yousefi: Co-electrospun (polyvinyl alcohol/Lepidium perfoliatum seed gum)-polycaprolactone hybrid nanofibers for antibacterial wound dressing applications. In: International Journal of Polymeric Materials and Polymeric Biomaterials, https://doi.org/10.1080/00914037.2023.2292659, 2023, 1-17
2023A Yousefi, H Etemadi, M Hermani, G Aftabi, Farid, Hosseinzadeh: Preparation and performance evaluation of PVC/PDA-modified Al2O3 nanocomposite membranes in oily wastewater treatment. In: Journal of Inorganic and Organometallic Polymers and Materials, 33, 2023, 1066–1079
2023A Yousefi, K Ako, G Hosseinzadeh, S Khodabakhshaghdam: Rheological properties of binary mixtures of Lepidium perfoliatum seed gum and xanthan gum. In: Chemical and Biological Technologies in Agriculture, 10, 2023, 1-15
2023M Hatami, Z Seifi Najaf Abadi, A Yousefi, M Qandalee, N Djafarzadeh, Y Ghasemi, IM López-Coca, CJ Durán Valle: Ring opening polymerization used for the production of VOC free high-performance ecofriendly novel PBZ/PDA/CeO2 nanocomposites. In: Polymers 15, 2023, 1416
2023A Yousefi, H Etemadi, H Sattari: Study on the fabricated PC/PDA-modified TiO2 hybrid membranes for oily wastewater treatment in a submerged membrane system. In: Journal of Inorganic and Organometallic Polymers and Materials 33, 2023, 2861–2872
2023G Hosseinzadeh, SM Sajjadi, L Mostafa, A Yousefi, R Vafaie, S Zinatloo-Ajabshir: Synthesis of novel direct Z-scheme heterojunction photocatalyst from WO3 nanoplates and SrTiO3 nanoparticles with abundant oxygen vacancies. In: Journal of Surfaces and Interfaces, 42 (Part A) 2023, 103349
2022R Saghafi, M Hatami, A Yousefi, V Sadi, M Yazdan panah: Inner Surface Modification of Polysulfone Hollow Fiber Membrane Through Polydopamine Coating Treatment. In: Iranian Journal of Polymer Science &Technology, 35 2022, 53-67
2022Ghader Hosseinzadeh, Sahar Zinatloo-Ajabshir, Alireza Yousefi: Innovative synthesis of a novel ZnO/ZnBi2O4/graphene ternary heterojunction nanocomposite photocatalyst in the presence of tragacanth mucilage as natural surfactant. In: Ceramics International, 48, 2022, 6078-6086
2022E Téko, K Ako, A Yousefi, C Munialo: Rheological study of cowpea puree "adowè" and the influence of saliva on the puree viscosity. In: International Journal of Food Science and Technology, 57, 2022, 3098-3105
2022Javad Yekrang, Reza Saghafi, Alireza Yousefi, Fatemeh Ghaffari: Sage seed gum as a novel source for polysaccharide-based antibacterial nanofibers: Physical, chemical and rheological characterization. In: Journal of Industrial Textiles, 51, 2022, 7796S-7819S
2022Alireza Yousefi, Said Elmarhoum, Shahla Khodabakhsh Aghdam, Komla Ako, Ghader Hosseinzadeh: Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum. In: Food Science & Nutrition, 10, 2022, 3955-3968
2022Alireza Yousefi, Shahla Khodabakhshaghdam, Reza Saghafi, Seyed M.A. Razavi: The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches. In: Innovative Food Technologies, 9, 2022, 255-268
2021A Pourfarzad, A Yousefi, K Ako: Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends. In: Food Hydrocolloids, 111, 2021, 106380
2021S Ghaderi, S Mahdavi, A Yousefi: Study of the Effect of Ethanolic Extract on Survival of in Lighvan Cheese During Ripening Time. In: Macedonian Veterinary Review 44, 2021, 79-85
2021Alireza Yousefi, Shahla Khodabakhshaghdam, Seyed M.A. Razavi, Javad Tavakoli, Ghader Hosseinzadeh: Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars. In: Journal of Innovative Food Technologies (JIFT), 2, 2021, 235-252
2020A Yousefi, K Ako: Controlling the rheological properties of wheat starch gels using lepidium perfoliatum seed gum in steady and dynamic shear. In: International Journal of Biological Macromolecules, 143, 2020, 928-936
2019Javad Tavakoli, Khodadad Hajpour Soq, Alireza Yousefi, Parviz Estakhr, Mohsen Dalvi, Amin Mousavi Khaneghah: Antioxidant activity of Pistacia atlantica var mutica kernel oil and it’s unsaponifiable matters. In: Journal of Food Science and Technology, 56, 2019,