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Asgar Farahnaky

Asgar Farahnaky

D-Index & Metrics

Biology and Biochemistry

D-Index
49
Citations
7456
World Ranking
18114
National Ranking
524

Overview

Asgar Farahnaky is affiliated with RMIT University in Australia and has a research focus primarily within Agricultural and Biological Sciences, with significant contributions to Food Science and Nutrition and Dietetics. Their body of work spans a broad range of topics related to food composition, protein systems, polysaccharides, and plant biochemistry.

Their research includes several papers exploring food properties and processing mechanisms. Notable recent publications include:

  • High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization (2022) published in Comprehensive Reviews in Food Science and Food Safety
  • Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review (2022) published in Food Hydrocolloids
  • Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.) (2020) published in Food Hydrocolloids
  • Sorghum in foods: Functionality and potential in innovative products (2021) published in Critical Reviews in Food Science and Nutrition
  • Bioactive Variability and In Vitro and In Vivo Antioxidant Activity of Unprocessed and Processed Flour of Nine Cultivars of Australian lupin Species: A Comprehensive Substantiation (2020) published in Antioxidants

The research topics covered prominently include:

  • Food composition and properties
  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Meat and Animal Product Quality
  • Microbial Metabolites in Food Biotechnology
  • Microencapsulation and Drying Processes
  • Seed and Plant Biochemistry

Farahnaky's frequent collaborators include Mahsa Majzoobi, Peter J. Torley, Stefan Kasapis, Pranita Mhaske, and Tuyen Truong, indicating active engagement in collaborative research efforts.

Publications have appeared repeatedly in notable venues such as:

  • Foods
  • Food Hydrocolloids
  • Critical Reviews in Food Science and Nutrition
  • International Journal of Food Science & Technology
  • Food Research International

Within subfields of study, their work extends to Plant Science, Animal Science and Zoology, and Ecology, Evolution, Behavior and Systematics, demonstrating interdisciplinary interests that connect food science with biological systems.

Best Publications

  • A comparative study on functional properties of beet and citrus pectins in food systems

    Gholamreza Mesbahi;Jalal Jamalian;Asgar Farahnaky;Asgar Farahnaky

  • Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.

    Sobhan Savadkoohi;Henk Hoogenkamp;Kambiz Shamsi;Asgar Farahnaky

  • Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L.

    Mohsen Gavahian;Asgar Farahnaky;Katayoun Javidnia;Mahsa Majzoobi

  • Intrinsic and extrinsic factors affecting rice starch digestibility

    Michelle R. Toutounji;Michelle R. Toutounji;Asgar Farahnaky;Asgar Farahnaky;Abishek B. Santhakumar;Abishek B. Santhakumar;Prakash Oli

  • Sorghum in foods: Functionality and potential in innovative products.

    Ali Khoddami;Valeria Messina;Komala Vadabalija Venkata;Asgar Farahnaky

  • Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation

    Mohsen Gavahian;Asgar Farahnaky;Asgar Farahnaky;Reza Farhoosh;Katayoun Javidnia

  • Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier.

    M. Majzoobi;M. Radi;A. Farahnaky;J. Jamalian

  • Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

    Xin Gao;Jingyang Tong;Lei Guo;Liwei Yu

  • Influence of Soy Protein Isolate on the Quality of Batter and Sponge Cake

    Mahsa Majzoobi;Fatemeh Ghiasi;Maryam Habibi;Sara Hedayati

  • EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD)

    Mahsa Majzoobi;Farnaz Sariri Ghavi;Asgar Farahnaky;Jalal Jamalian

  • Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication.

    Seyed Mohammad Hashem Hosseini;Zahra Emam-Djomeh;Seyed Hadi Razavi;Ali Akbar Moosavi-Movahedi

  • Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin

    Asgar Farahnaky;Asgar Farahnaky;Nasim Mansoori;Mahsa Majzoobi;Mahsa Majzoobi;Fojan Badii

  • Refractance Window drying of pomegranate juice: Quality retention and energy efficiency

    Vahid Baeghbali;Mehrdad Niakousari;Asgar Farahnaky;Asgar Farahnaky

  • THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY

    A. Farahnaky;S.E. Hill

  • Effect of glycerol on the moisture sorption isotherms of figs

    Asgar Farahnaky;Sara Ansari;Mahsa Majzoobi

  • Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

    Mahsa Majzoobi;Mahsa Majzoobi;Zahra Vosooghi Poor;Jalal Jamalian;Asgar Farahnaky;Asgar Farahnaky

  • Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme)

    Mohsen Gavahian;Asgar Farahnaky;Mahsa Majzoobi;Katayoun Javidnia

  • Lupin protein: Isolation and techno-functional properties, a review

    Billy Lo;Stefan Kasapis;Asgar Farahnaky

  • Effect of different levels and particle sizes of wheat bran on the quality of flat bread.

    M. Majzoobi;A. Farahnaky;Z. Nematolahi;M. Mohammadi Hashemi

  • Bioactive Variability and In Vitro and In Vivo Antioxidant Activity of Unprocessed and Processed Flour of Nine Cultivars of Australian lupin Species: A Comprehensive Substantiation.

    Kishor Mazumder;Kishor Mazumder;Afia Nabila;Asma Aktar;Asgar Farahnaky;Asgar Farahnaky

Frequent Co-Authors

Christopher Blanchard
Christopher Blanchard Charles Sturt University
Reza Farhoosh
Reza Farhoosh Ferdowsi University of Mashhad
John R. Mitchell
John R. Mitchell University of Nottingham
Sudhir K. Sastry
Sudhir K. Sastry The Ohio State University
David A. Gray
David A. Gray University of Nottingham
Seyed Mohammad Ali Razavi
Seyed Mohammad Ali Razavi Ferdowsi University of Mashhad
Ali Akbar Saboury
Ali Akbar Saboury University of Tehran
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Li Day
Li Day AgResearch
Mohammad Jamal Saharkhiz
Mohammad Jamal Saharkhiz Shiraz University

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