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Ph.D. in Food Technology, Tarbiat Modares University, Tehran, Iran. (2011-2015).

M.Sc. in Food Science and Technology, Tarbiat Modares University,Tehran, Iran. (2006-2008)

B.Sc. in Food Science and Technology, Urmia University, Urmia, Iran. (2001-2005)

Sabbatical leave: University of Massachusetts, Amherst, MA, USA (2014-2015) 

 

 

Food industry 2

Food microbiology

Food engineering laboratory

Food packaging

English course

Food colloids

Food rheology

Interaction of biopolymers

Native gums

Madadlou, A. and Azarikia, F. (2013). Nanocarriers, films and composites based on milk proteins. In Advances in Natural Polymers: Composites and Nanocomposites. (S. Thomas, P. M. Visakh and A. P. Mathew eds.) Springer. Book ISBN: 978-3-642-20939-0.

 a) Peer-reviewed Journals          

 Azarikia, F., Abbasi, S., Scanlon, M. G. and McClements, D. J. (2017). Emulsion stability enhancement against environmental stresses using whey protein–tragacanthin complex: Comparison of layer-by-layer and mixing methods. International Journal of Food Properties. 20: 2084–2095.

Comert, F., Azarikia, F. and Dubin, P. L. (2017). Polysaccharide zeta-potentials and protein-affinity. Physical Chemistry Chemical Physics. 19: 21090-21094.

Azarikia, F. and Abbasi, S. (2016). Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum). Food Hydrocolloids. 59: 35–44.

Azarikia, F. and Abbasi, S. (2016). Efficacy of whey protein–tragacanth on stabilization of oil-in-water emulsions: Comparison of mixed and layer by layer methods. Food Hydrocolloids. 59: 26–34.

Comert, F., Malanowski, A., Azarikia, F. and Dubin, P. L. (2016). Coacervation and precipitation in polysaccharide–protein systems. Soft Matter. 12: 4154–4161.

Azarikia, F., Wu, B. C., Abbasi, S. and McClements, D. J. (2015). Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal and mechanical stability. Food Research International. 78: 18–26.

Azarikia, F. and Abbasi, S. (2010). On the Stabilization Mechanism of Doogh (Iranian yoghurt drink) by Gum Tragacanth. Food Hydrocolloids. 24(4): 358–363.

b) Iranian Peer-reviewed Journals

Azarikia, F., Abbasi, S., Hamidi, Z. and Azizi, M. H. (2014). The Effect of Biopolymer Concentration on Soluble Complex Formation Between Milk Proteins and Soluble Fraction of Iranian Native Gums. Journal of Food Science and Technology of Iran. 58(13): 1–14

Azarikia, F., Abbasi, S. and Azizi, M. H. (2009). Comparison of the Efficiency and Mechanisms of Some Hydrocolloids on Preventing the Serum Separation of Doogh. Iranian Journal of Nutrition Science and Food Technology 4(1): 11–22.

Azarikia, F. and Abbasi, S. (2008). Evaluation and Optimization of Extraction Conditions of Soybean Soluble Polysaccharides from Okara. Iranian Journal of Nutrition Science and Food Technology 3(1): 55–45.

c) Conference presentations

Abbasi, S., Azarikia, F., Scanlon, M. G. and McClements, D. J. (2016). Enhancing emulsion stability to environmental stresses using whey protein–tragacanthin interfacial complexes: Comparison of layer-by-layer and mixing methods. International Conference on Food Chemistry & Hydrocolloids, Toronto, Canada, 11–12 August.

Azarikia, F. and Abbasi, S. (2014). Effect of pH on flow behavior of milk protein–soluble fraction of Iranian native gums (Persian or tragacanth) complexes. The 1th International Conference on Natural Food Hydrocolloids, Mashhad, 22–24 October.  

Azarikia, F. and Abbasi, S. (2014). Comparison of mixed and layer by layer methods (whey protein isolate–tragacanthin) on the stability of emulsions. The 1th International Conference on Natural Food Hydrocolloids, Mashhad, 22–24 October.

Azarikia, F., Abbasi, S. (2013). Using of Iranian Native Gums–Milk Protein Complexes as Surface Active Agents. 21th National Congress on Food Technology, Shiraz. 15–16 October.

Azarikia, F., Abbasi, S. and Azizi, M. H. (2008). Comparison of the Efficiency and Mechanisms of Some Hydrocolloids on the Stabilization of Doogh. 18th National Congress on Food Technology, Mashhad. 15–16 October.

Azarikia, F. and Abbasi, S. (2008). Evaluation and Optimization of Extraction Conditions of Soybean Soluble Polysaccharides from Soymilk Okara. 18th National Congress on Food Technology, Mashhad. 15–16 October.

Azarikia, F. and Abbasi, S. (2008). Use of Soybean Soluble Polysaccharides on the Stabilization of Doogh. 1st International Prize and Conference of Functional Food, Tehran. 3–5 December.

Azarikia, F., Abbasi, S. and Azizi, M. H. (2008). Evaluation of production and Stabilization of a kind of Prebiotic Doogh. 1st International Prize and Conference of Functional Food, Tehran. 3–5 December.

Email: azarikia@ut.ac.ir

Office: Room 214, Department of Food Technology, Abouraihan College, University of Tehran, Pakdasht, Iran