Physicochemical and Enzymatic Modification of Gums (PDF)

Hadi Hashemi Gahruie, Ph. D graduated in food science and technology, is specializes in the areas of food hydrocolloids, film and coating, emulsion, encapsulation, and particularly in the field of modification of hydrocolloids for different purposes in food industry. Hadi received his B.A. in food Science (2012) from Isfahan University of Technology (Isfahan, Iran), and M.Sc. degree (2015) and Ph.D. degree (2019) in food technology from Shiraz University (Shiraz, Iran). Currently he is a research assistant at Shiraz University. His research focuses on the modification of physicochemical, rheological and interfacial properties of hydrocolloids through chemical (i.e., esterification and Maillard) and physical (cold plasma, ultrasound, and high pressure) approaches to introduce novel functionalities in food and pharmaceutical industries. He has (co) authored more than 30 scientific research and review articles in journal papers, book chapters, conference, workshop papers, and books. He is a reviewer of national and international journals in his field of study. His research has been funded by grants from Shiraz University, Iran's National Elites Foundation, and Iran Nanotechnology Innovation Council.







Mohammad Hadi Eskandari obtained his PhD in food hygiene from Shiraz University on 2008. He is currently professor of food science and technology at Shiraz University. He was invited researcher at Lund University, University of Groningen and RWTH Aachen University. His research interests including development of functional and healthier food products and food biotechnology. He promoted more than 10 PhD students and more than 70 master students in the field of food science and biotechnology.







Dr. Amin Mousavi Khaneghah is a senior researcher at Department of Food Science and Nutrition , Faculty of Food Engineering, University of Campinas, Brazil. He is author or co-author of dozen papers (Scopus indexed) published in