M
Mehran Ghasemlou
Researcher at RMIT University
Publications - 49
Citations - 3442
Mehran Ghasemlou is an academic researcher from RMIT University. The author has contributed to research in topics: Kefiran & Chemistry. The author has an hindex of 23, co-authored 42 publications receiving 2401 citations. Previous affiliations of Mehran Ghasemlou include Michigan State University & University of Tehran.
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Journal ArticleDOI
Characterization of antioxidant-antimicrobial κ-carrageenan films containing Satureja hortensis essential oil.
Saeedeh Shojaee-Aliabadi,Hedayat Hosseini,Mohammad Amin Mohammadifar,Abdorreza Mohammadi,Mehran Ghasemlou,Seyed Mahdi Ojagh,Seyede Marzieh Hosseini,Ramin Khaksar +7 more
TL;DR: The results of the present study suggest that SEO as a natural antibacterial agent can potentially be used in packaging a wide range of food products, particularly those that are highly oxidative and microbial sensitive.
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Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils.
Mehran Ghasemlou,Nahal Aliheidari,Ronak Fahmi,Saeedeh Shojaee-Aliabadi,Behnam Keshavarz,Marlene J. Cran,Ramin Khaksar +6 more
TL;DR: The results suggest that ZEO and MEO have the potential to be directly incorporated into corn starch to prepare antimicrobial biodegradable films for various food packaging applications.
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Physical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran
TL;DR: In this article, the feasibility of using kefiran as a new film-forming material was studied, and it was determined that plasticizers can play an important role in adapting the properties of these films to make them more suitable for food technology applications.
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Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum
TL;DR: This study revealed that the BSG had a good potential to be used in producing edible films for various food applications and showed plasticized films as smooth, and uniform which lacked pores or cracks compared with those were not plasticized.
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Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review.
TL;DR: An overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, pre biotic and texture modifier are given.