Bio Summary:
Saeed Mirarab Razi is a dedicated and accomplished researcher with expertise in Food Science. Holding a Ph.D. in Food Science from Sari Agricultural Sciences and Natural Resources University, Iran, his research journey has been marked by a focus on dairy food innovation, rheological properties of materials, and the interactions of biopolymers. He has a comprehensive skill set in various laboratory techniques, including rheological investigations, emulsion and foam fabrication, and high-pressure processing.
Education:
Ph.D. in Food Science:
Sari Agricultural Sciences and Natural Resources University, Sari, Iran, 2018.
M.Sc. in Food Science:
Ferdowsi University, Mashhad, Iran, 2014.
B.Sc. in Agricultural Sciences and Natural Resources:
University of Gorgan, Iran, 2011.
Research Focus:
Saeed’s research revolves around dairy food innovation, rheological properties of materials, and exploring the interactions of biopolymers such as proteins and polysaccharides. His work encompasses areas like food colloids, emulsions, gels, and foams. Additionally, he has a keen interest in applying innovative processes like ultrasound, high pressure, and plasma in food science.
Professional Journey:
Postdoctoral Researcher:
Ferdowsi University, Mashhad, Iran, 2021.
Studied the effect of high-pressure processing on the interaction of whey proteins and guar gum.
Sabbatical:
Massey University, Palmerston North, New Zealand, 2017-2018.
Investigated the effect of concentration, temperature, salt, and pH on interfacial rheology of basil seed gum.
Research Scientist:
Kalleh Research & Development Centre, 2020-2022.
Conducted research and development activities.
Research and Development Manager:
Sabah Company, From 2022.
Currently overseeing research and development initiatives.
Honors & Awards:
Patent of foam maker of food products, 2017.
First-grade honors in both M.Sc. and Ph.D. at Iranian universities.
Highest score for thesis among Master’s and Ph.D.’s students at respective universities.
Publications Top Noted & Contributions:
Saeed has an impressive list of peer-reviewed publications, covering topics from gelation properties of egg white proteins to the utilization of chickpea protein isolate and Persian gum for microencapsulation of bioactive compounds. His work is recognized in reputable journals such as Food Reviews International, Food Hydrocolloids, and Journal of Food Processing and Preservation.
Title: The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels
- Authors: SM Razi, A Motamedzadegan, A Shahidi, A Rashidinejad
- Journal: Food Hydrocolloids
- Year: 2018
- Volume: 82
- Pages: 268-277
- Citations: 92
Title: The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures
- Authors: SM Razi, A Motamedzadegan, L Matia-Merino, SA Shahidi, …
- Journal: Food Hydrocolloids
- Year: 2019
- Volume: 94
- Pages: 399-410
- Citations: 40
Title: An overview of the functional properties of egg white proteins and their application in the food industry
- Authors: SM Razi, H Fahim, S Amirabadi, A Rashidinejad
- Journal: Food Hydrocolloids
- Year: 2023
- Volume: 135
- Pages: 108183
- Citations: 31
Title: Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes
- Authors: Seid Reza Falsafi, Hadis Rostamabadi, Katarzyna Samborska, Saeed Mirarab …
- Journal: Pharmacological Research
- Year: 2022
- Volume: 178
- Citations: 30
Title: Physical and rheological properties of egg albumin foams are affected by ionic strength and basil seed gum supplementation
- Authors: SM Razi, A Motamedzadegan, SA Shahidi, A Rashidinejad
- Journal: International Journal of Chemical Engineering
- Year: 2019
- Pages: 1-8
Author Metrics:
Citations:
Total Citations: 301
h-index:
h-index: 9
i10-index:
i10-index: 9
These metrics provide an overview of the impact and influence of Saeed Mirarab Razi’s scholarly contributions. The h-index and i10-index reflect the number of citations and the author’s productivity in terms of publications that have received at least a certain number of citations.
Research Timeline:
2011-2014: Completed B.Sc. in Agricultural Sciences and Natural Resources; pursued M.Sc. in Food Science.
2014-2018: Earned Ph.D. in Food Science; conducted research on basil seed gum’s effect on rheology and structure of egg albumin protein.
2017-2018: Sabbatical at Massey University, New Zealand.
2020-2022: Worked as a Research Scientist at Kalleh Research & Development Centre.
2022-Present: Research and Development Manager at Sabah Company.
