What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Food science
Seid Mahdi Jafari focuses on Emulsion, Chromatography, Food science, Maltodextrin and Whey protein.
The subject of his Emulsion research is within the realm of Chemical engineering.
As a part of the same scientific family, Seid Mahdi Jafari mostly works in the field of Chromatography, focusing on Rheology and, on occasion, Viscosity and Flavor.
His Food science research is multidisciplinary, incorporating perspectives in Bioavailability and Solubility.
His studies deal with areas such as Spray drying, Gum arabic, Biopolymer and Modified starch as well as Maltodextrin.
The concepts of his Whey protein study are interwoven with issues in Pectin, Aqueous two-phase system, Organic chemistry and Pulmonary surfactant.
His most cited work include:
- Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (612 citations)
- Re-coalescence of emulsion droplets during high-energy emulsification (468 citations)
- Nano-Emulsion Production by Sonication and Microfluidization—A Comparison (334 citations)
What are the main themes of his work throughout his whole career to date?
Seid Mahdi Jafari mainly investigates Food science, Nanotechnology, Nanocarriers, Chromatography and Chemical engineering.
His research integrates issues of Spray drying, Antimicrobial and Antioxidant in his study of Food science.
He works mostly in the field of Nanocarriers, limiting it down to topics relating to Bioavailability and, in certain cases, Solubility, as a part of the same area of interest.
Seid Mahdi Jafari has researched Chromatography in several fields, including Maltodextrin, Zeta potential and Particle size.
While the research belongs to areas of Chemical engineering, he spends his time largely on the problem of Whey protein, intersecting his research to questions surrounding Nuclear chemistry.
Seid Mahdi Jafari interconnects Pectin and Aqueous two-phase system in the investigation of issues within Emulsion.
He most often published in these fields:
- Food science (28.14%)
- Nanotechnology (23.87%)
- Nanocarriers (15.83%)
What were the highlights of his more recent work (between 2019-2021)?
- Nanotechnology (23.87%)
- Food science (28.14%)
- Nanocarriers (15.83%)
In recent papers he was focusing on the following fields of study:
His main research concerns Nanotechnology, Food science, Nanocarriers, Bioavailability and Food industry.
In his research, Antimicrobial and Biopolymer is intimately related to Food packaging, which falls under the overarching field of Nanotechnology.
His Food science research includes elements of Spray drying, Oxidative phosphorylation and Antioxidant.
His Spray drying research integrates issues from Process engineering and Wall material.
His Nanocarriers research includes elements of Nanofiber, Nutraceutical, Controlled release and Solid lipid nanoparticle.
His Bioavailability research is multidisciplinary, relying on both Chromatography and Polyphenol.
Between 2019 and 2021, his most popular works were:
- Antimicrobial bio-nanocomposites and their potential applications in food packaging (57 citations)
- Carotenoid-loaded nanocarriers: A comprehensive review (53 citations)
- Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities (51 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
His primary scientific interests are in Nanotechnology, Nanocarriers, Food packaging, Food science and Nutraceutical.
His Nanotechnology research incorporates themes from Biocompatibility, Electrospun nanofibers and Surface modification.
His research integrates issues of Food products, Carotenoid and Controlled release in his study of Nanocarriers.
He has researched Food packaging in several fields, including Food industry, Antimicrobial and Shelf life.
The concepts of his Food science study are interwoven with issues in Shoot, Spray drying and Antioxidant.
His work is dedicated to discovering how Nutraceutical, Bioavailability are connected with Solubility and Nanoparticle and other disciplines.
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