Farhad Alavi

2.2k total citations · 1 hit paper
33 papers, 1.8k citations indexed

About

Farhad Alavi is a scholar working on Food Science, Materials Chemistry and Spectroscopy. According to data from OpenAlex, Farhad Alavi has authored 33 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 7 papers in Materials Chemistry and 6 papers in Spectroscopy. Recurrent topics in Farhad Alavi's work include Proteins in Food Systems (26 papers), Microencapsulation and Drying Processes (15 papers) and Polysaccharides Composition and Applications (7 papers). Farhad Alavi is often cited by papers focused on Proteins in Food Systems (26 papers), Microencapsulation and Drying Processes (15 papers) and Polysaccharides Composition and Applications (7 papers). Farhad Alavi collaborates with scholars based in Iran, United States and Canada. Farhad Alavi's co-authors include Zahra Emam‐Djomeh, Shima Momen, Maryam Salami, Ali Akbar Moosavi‐Movahedi, Mehdi Mohammadian, Ozan N. Ciftci, Lingyun Chen, Lingyun Chen, Mohammed Aïder and Mohammad Saeid Yarmand and has published in prestigious journals such as Food Chemistry, ACS Applied Materials & Interfaces and Carbohydrate Polymers.

In The Last Decade

Farhad Alavi

33 papers receiving 1.7k citations

Hit Papers

Enhancing the aqueous solubility of curcumin at acidic co... 2018 2026 2020 2023 2018 50 100 150 200
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils
    2018 236 citations Mehdi Mohammadian, Maryam Salami et al. Food Hydrocolloids profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Farhad Alavi Iran 23 1.4k 384 320 224 219 33 1.8k
Shizhang Yan China 22 1.3k 0.9× 274 0.7× 312 1.0× 205 0.9× 219 1.0× 47 1.5k
Yaosong Wang China 25 1.2k 0.9× 341 0.9× 307 1.0× 289 1.3× 207 0.9× 54 1.9k
Hualu Zhou United States 32 1.6k 1.1× 348 0.9× 448 1.4× 463 2.1× 277 1.3× 69 2.4k
Mehdi Mohammadian Iran 25 1.8k 1.2× 485 1.3× 406 1.3× 279 1.2× 188 0.9× 40 2.4k
Ali Sedaghat Doost Belgium 23 1.5k 1.0× 315 0.8× 382 1.2× 327 1.5× 155 0.7× 37 1.9k
Cuicui Ma China 29 2.3k 1.6× 467 1.2× 527 1.6× 692 3.1× 230 1.1× 42 2.9k
Yongjian Cai China 25 1.3k 0.9× 213 0.6× 487 1.5× 338 1.5× 144 0.7× 73 1.6k

Countries citing papers authored by Farhad Alavi

Since Specialization
Citations

This map shows the geographic impact of Farhad Alavi's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Farhad Alavi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Farhad Alavi more than expected).

Fields of papers citing papers by Farhad Alavi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Farhad Alavi. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Farhad Alavi. The network helps show where Farhad Alavi may publish in the future.

Co-authorship network of co-authors of Farhad Alavi

This figure shows the co-authorship network connecting the top 25 collaborators of Farhad Alavi. A scholar is included among the top collaborators of Farhad Alavi based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Farhad Alavi. Farhad Alavi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Alavi, Farhad, Kaustav Majumder, & Ozan N. Ciftci. (2025). Designing Curcumin Particles with Improved Bioactivity and Bioavailability Using Aerogels and Supercritical Fluid Technology. ACS Applied Materials & Interfaces. 17(13). 19263–19275. 2 indexed citations
2.
3.
Alavi, Farhad, et al.. (2024). Antibacterial effect of resveratrol extract compared to chlorhexidine mouthwash against primary cariogenic pathogen, Streptococcus mutans. Journal of Clinical and Experimental Dentistry. 16(7). e802–e807. 2 indexed citations
4.
5.
Alavi, Farhad & Ozan N. Ciftci. (2024). Green and single-step simultaneous composite starch aerogel formation-high bioavailability curcumin particle formation. International Journal of Biological Macromolecules. 264(Pt 1). 129945–129945. 8 indexed citations
6.
Alavi, Farhad & Ozan N. Ciftci. (2023). Effect of starch type and chitosan supplementation on physicochemical properties, morphology, and oil structuring capacity of composite starch bioaerogels. Food Hydrocolloids. 141. 108637–108637. 25 indexed citations
7.
Alavi, Farhad & Ozan N. Ciftci. (2022). Developing dual nano/macroporous starch bioaerogels via emulsion templating and supercritical carbon dioxide drying. Carbohydrate Polymers. 292. 119607–119607. 17 indexed citations
8.
Alavi, Farhad & Ozan N. Ciftci. (2022). Superlight macroporous aerogels produced from cold-set egg white protein hydrogels show superior oil structuring capacity. Food Hydrocolloids. 136. 108180–108180. 25 indexed citations
9.
Momen, Shima, Farhad Alavi, & Mohammed Aïder. (2021). Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey. Food Chemistry. 373(Pt A). 131428–131428. 12 indexed citations
10.
Alavi, Farhad, Lingyun Chen, & Zahra Emam‐Djomeh. (2021). Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein. Food Chemistry. 354. 129494–129494. 164 indexed citations
11.
Alavi, Farhad, Zahra Emam‐Djomeh, Maryam Salami, & Mehdi Mohammadian. (2020). Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins. International Journal of Biological Macromolecules. 153. 523–532. 75 indexed citations
12.
Mohammadian, Mehdi, M R Fatahi Moghadam, Maryam Salami, et al.. (2020). Whey protein aggregates formed by non-toxic chemical cross-linking as novel carriers for curcumin delivery: Fabrication and characterization. Journal of Drug Delivery Science and Technology. 56. 101531–101531. 34 indexed citations
13.
Alavi, Farhad, Zahra Emam‐Djomeh, Mehdi Mohammadian, Maryam Salami, & Ali Akbar Moosavi‐Movahedi. (2019). Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter. Food Hydrocolloids. 101. 105554–105554. 75 indexed citations
14.
Alavi, Farhad, et al.. (2019). Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition. Food Hydrocolloids. 99. 105337–105337. 58 indexed citations
15.
Mohammadian, Mehdi, Maryam Salami, Farhad Alavi, et al.. (2019). Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils. Food Biophysics. 14(4). 425–436. 49 indexed citations
16.
Alavi, Farhad, Majid Jamshidian, & Karamatollah Rezaei. (2018). Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme Alcalase. Food Chemistry. 277. 314–322. 27 indexed citations
17.
Mohammadian, Mehdi, Maryam Salami, Shima Momen, et al.. (2018). Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils. Food Hydrocolloids. 87. 902–914. 236 indexed citations breakdown →
18.
Alavi, Farhad, Zahra Emam‐Djomeh, Shima Momen, et al.. (2018). Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein. Food Hydrocolloids. 87. 734–746. 84 indexed citations
19.
Momen, Shima, Maryam Salami, Farhad Alavi, et al.. (2018). Effect of dry heating on physico-chemical, functional properties and digestibility of camel whey protein. International Dairy Journal. 86. 9–20. 21 indexed citations
20.
Mohammadian, Mehdi & Farhad Alavi. (2016). The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums. 6(2). 59–68. 6 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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