Biography

Dr. Mohammad Anvari is currently working as Postdoctoral Fellow at Food Engineering Laboratory School of Food Science University of Idaho, Moscow, ID, USA. He has completed his Ph.D. in Food Science and Technology from Gangneung-Wonju National University, Korea. He also served as Research Assistant at Gangneung-Wonju National University, Gangneung, Republic of Korea. His main area of research interest focuses on Rheology and Tribology of Food Systems, characterization of Biopolymer Interactions, characterization of Structure-function correlations of Biopolymeric Gels, using Protein-Polysaccharide mixtures as Fat replacers for Texturization of Food Emulsions, Protein-Polysaccharides complexes as Delivery methods for improved functional properties, Production Edible Films using Biopolymers for Application in Food Industries, and Improvement of quality and Shelf-Life of Seafood Products. He was recipient of a graduate fellowship from the Brain Korea 21 (BK 21) program sponsored by the Ministry of Education and Human Resources Development, Republic of Korea, and awarded by the Brain Korea 21 (BK 21) program for excellent research work, Republic of Korea. He has published 14 research articles in journals and 8 conference papers contributed as author/co-author. He is also serving as referee for Journal of Food Biochemistry, Journal of Food Quality, and Food Science and Biotechnology. He is professional member of American Chemical Society (ACS) and Korean Society of Food Science and Technology.

Area of Interest:

Food Science and Technology

100%

Food Chemistry

62%

Food Rheology and Tribology

90%

Food Hydrocolloids

75%

Dairy Processing

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
10

Abstracts
0

Selected Publications

Behnam, S., M. Anvari, M. Rezaei, S. Soltanian and R. Safari, 2015. Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss ) stored at 4 °C. J. Food Sci. Technol., 52: 2184-2192.
CrossRef | Direct Link |
Anvari, M., M. Rezaei and S.M. Kim, 2015. Biochemical quality and polyunsaturated fatty acids content assessments in cold-smoked kutum (Rutilus frisii kutum): Effect of smoking time. Int. J. Food Prop., 18: 64-72.
CrossRef | Direct Link |
Anvari, M., C.H. Pan, W.B. Yoon and D. Chung, 2015. Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature. Int. J. Biol. Macromol., 79: 894-902.
CrossRef | PubMed | Direct Link |
Anvari, M., M. Rezaei and S.M. Kim, 2013. Effects of previous gutting on biochemical changes and profile of long-chain polyunsaturated fatty acids in cold-smoked kutum (Rutilus frisii kutum) stored at room temperature (25±2C). J. Food Biochem., 37: 742-747.
CrossRef | Direct Link |
Yang, Y., M. Anvari, C.H. Pan and D. Chung, 2012. Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chem., 135: 555-561.
CrossRef | PubMed | Direct Link |
Soltanian, S., S. Behnam, M. Rezai, R. Safari and M. Anvari, 2011. Nisin as preservative for rainbow trout (Onchorynchus mykiss). Online J. Vet. Res., 15: 354-365.