Ali Rafe | Food Sciecne and Technology | Editorial Board Member

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Prof. Dr. Ali Rafe | Food Sciecne and Technology | Editorial Board Member

Research Institute of Food Sciecne and Technology | Iran

Prof. Dr. Ali Rafe is a leading researcher in food engineering whose work focuses on sustainable food systems, plant proteins, biopolymer interactions, and the rheological and interfacial properties of complex food matrices. His research advances the understanding of protein–polysaccharide complexation, electrostatic coacervation, and structure–function relationships, supporting the development of clean-label, high-performance, and nutritionally enhanced food formulations. Prof. Dr. Ali Rafe has made major contributions to encapsulation science by designing complex coacervates and nanophytosomes for protecting and delivering sensitive bioactive compounds such as saffron constituents, barberry anthocyanins, and pomegranate extracts, achieving improved stability, controlled release, and bioavailability. His work extensively investigates how pH, ionic environments, and processing conditions affect the physicochemical and rheological behaviors of plant and dairy protein systems—including canola, sesame, and wheat germ proteins—thereby enhancing texture, sensory attributes, and overall functionality in diverse food products. He also explores advanced processing methods such as pulsed electric fields, cold plasma, and enzymatic treatments to improve extraction efficiency, antioxidant retention, and techno-functional performance of food ingredients. Beyond fundamental research, he contributes to food product development in areas such as pickled cucumbers, dairy creams, ketchup systems, and hydrocolloid-stabilized formulations. With 2743 citations, an h-index of 33, and an i10-index of 55, Prof. Dr. Ali Rafe has established significant scientific influence and continues to shape innovative, sustainable, and health-promoting solutions within the field of food engineering.

Profile: Google Scholar

Featured Publications

  • Moghadam, A., Ghorbani-HasanSaraei, A., Rafe, A., Fazeli, F., & Shahidi, S. A. (2025). Improving the functional properties of canola protein isolate through electrostatic coacervation with soluble fraction of Tragacanth gum. International Journal of Biological Macromolecules, 148, 103.

  • Dara, A., Feizy, J., Naji-Tabasi, S., Fooladi, E., & Rafe, A. (2023). Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: Modeling and optimization. Chemical and Biological Technologies in Agriculture, 10(1), 93.

  • Jamshidian, H., & Rafe, A. (2024). Complex coacervate of wheat germ protein/high methoxy pectin in encapsulation of d-limonene. Chemical and Biological Technologies in Agriculture, 11(1), 60.

  • Ardestani, F., Haghighi Asl, A., & Rafe, A. (2024). Characterization of caseinate-pectin complex coacervates as a carrier for delivery and controlled-release of saffron extract. Chemical and Biological Technologies in Agriculture, 11(1), 118.

  • Ghorbani, A., Rafe, A., Hesarinejad, M. A., & Lorenzo, J. M. (2025). Impact of pH on the physicochemical, structural, and techno-functional properties of sesame protein isolate. Food Science & Nutrition, 13(1), e4760.