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Access
Editorial-Details (JFN)
Ali Rafe
Full Professor
Department of Food Processing
Research Institute of Food Science and Technology
Iran
Biography
Ali Rafe is a Full Professor at the Research Institute of Food Science and Technology. He earned his PhD in Food Engineering from Ferdowsi University of Mashhad in 2012. He also completed postdoctoral research at Westfalische Wilhelms Universitat Munster under the George Foster Research Fellowship supported by the Alexander von Humboldt Foundation. Dr. Rafe has extensive experience in food rheology, hydrocolloids, protein polysaccharide interactions, food colloids, membrane technology, and functional food systems. His research focuses on the rheological, structural, and physicochemical properties of food biopolymers and complex coacervates. He has published extensively in leading international journals including Food Hydrocolloids, Carbohydrate Polymers, Food Research International, and Journal of Food Engineering. He is a member of the Institute of Food Technologists and the Society of Chemical Industry, and serves as reviewer and editorial board member for several international food science journals.
Research Interest
Food rheology and texture analysis, Hydrocolloids and biopolymer interactions, Protein polysaccharide complex coacervation, Functional and structured food systems, Food colloids and emulsion stability, Encapsulation and controlled release systems, Dairy and plant protein functionality, Membrane processing technology in food systems, Food process modeling and simulation, Food microstructure and physicochemical characterization, Edible films and biodegradable packaging materials, Pulsed electric field and cold plasma applications in food processing, Nutraceutical delivery and bioactive compounds stabilization
ISSN No: 2375-6829
Journal Information
- Frequency: Monthly
- Publication: Online & Print
- Impact Factor (2024): 0.247
- Journal Type: Open Access
