Ali Nasirpour
Assistant Professor
College of Agriculture,
Isfahan University of Technology
Iran
Biography
He is currently working as Assistant Professor of Department of Food Science and Technology at Isfahan University of Technology, Isfahan, Iran.
Research Interest
Food Science
Publications
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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.
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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.
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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.
