Fojan Badii

1.4k total citations
37 papers, 1.1k citations indexed

About

Fojan Badii is a scholar working on Food Science, Plant Science and Biomaterials. According to data from OpenAlex, Fojan Badii has authored 37 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 16 papers in Plant Science and 12 papers in Biomaterials. Recurrent topics in Fojan Badii's work include Nanocomposite Films for Food Packaging (11 papers), Proteins in Food Systems (8 papers) and Microencapsulation and Drying Processes (8 papers). Fojan Badii is often cited by papers focused on Nanocomposite Films for Food Packaging (11 papers), Proteins in Food Systems (8 papers) and Microencapsulation and Drying Processes (8 papers). Fojan Badii collaborates with scholars based in Iran, United Kingdom and Australia. Fojan Badii's co-authors include Maryam Hashemi, Abdorreza Mohammadi, Maryam Chaichi, Asgar Farahnaky, Imad A. Farhat, Neda Maftoonazad, Mahsa Majzoobi, John R. Mitchell, William MacNaughtan and Mohammad Reza Ehsani and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

Fojan Badii

33 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Fojan Badii Iran 19 609 489 358 151 93 37 1.1k
Mohsen Esmaiili Iran 16 413 0.7× 433 0.9× 230 0.6× 82 0.5× 66 0.7× 41 908
Ana Albors Spain 15 609 1.0× 634 1.3× 472 1.3× 185 1.2× 121 1.3× 29 1.2k
Yage Xing China 13 502 0.8× 413 0.8× 456 1.3× 75 0.5× 85 0.9× 21 1.1k
Garry Kerch Latvia 12 617 1.0× 230 0.5× 237 0.7× 96 0.6× 100 1.1× 27 984
M. Cháfer Spain 14 329 0.5× 519 1.1× 366 1.0× 171 1.1× 93 1.0× 22 961
Maria do Socorro Rocha Bastos Brazil 18 448 0.7× 331 0.7× 212 0.6× 93 0.6× 67 0.7× 52 894
Xuewen Ni China 21 722 1.2× 694 1.4× 369 1.0× 148 1.0× 36 0.4× 33 1.3k
Huixia Hu China 13 477 0.8× 318 0.7× 129 0.4× 108 0.7× 66 0.7× 22 897
Abdullah Kurt Türkiye 16 308 0.5× 683 1.4× 273 0.8× 151 1.0× 67 0.7× 36 990
Mehdi Alboofetileh Iran 14 676 1.1× 292 0.6× 226 0.6× 92 0.6× 123 1.3× 21 1.3k

Countries citing papers authored by Fojan Badii

Since Specialization
Citations

This map shows the geographic impact of Fojan Badii'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 Fojan Badii with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Fojan Badii more than expected).

Fields of papers citing papers by Fojan Badii

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Fojan Badii. 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 Fojan Badii. The network helps show where Fojan Badii may publish in the future.

Co-authorship network of co-authors of Fojan Badii

This figure shows the co-authorship network connecting the top 25 collaborators of Fojan Badii. A scholar is included among the top collaborators of Fojan Badii 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 Fojan Badii. Fojan Badii 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.
Ehsani, Mohammad Reza, et al.. (2020). Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels. 10(1). 57–68. 2 indexed citations
2.
Maftoonazad, Neda, et al.. (2019). Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose. Journal of Applied Polymer Science. 137(8). 3 indexed citations
3.
Chaichi, Maryam, Fojan Badii, Abdorreza Mohammadi, & Maryam Hashemi. (2019). Water resistance and mechanical properties of low methoxy-pectin nanocomposite film responses to interactions of Ca2+ ions and glycerol concentrations as crosslinking agents. Food Chemistry. 293. 429–437. 42 indexed citations
4.
Badii, Fojan, et al.. (2019). Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH. Colloids and Surfaces A Physicochemical and Engineering Aspects. 583. 124002–124002. 38 indexed citations
5.
Ehsani, Mohammad Reza, et al.. (2018). Structural and thermal properties of nanofibrillated whey protein isolate in the glassy state. LWT. 95. 274–281. 32 indexed citations
6.
Chaichi, Maryam, Maryam Hashemi, Fojan Badii, & Abdorreza Mohammadi. (2016). Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose. Carbohydrate Polymers. 157. 167–175. 259 indexed citations
7.
Farahnaky, Asgar, Nasim Mansoori, Mahsa Majzoobi, & Fojan Badii. (2016). Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin. Food and Bioproducts Processing. 98. 133–141. 61 indexed citations
8.
Badii, Fojan, et al.. (2016). The effect of shear on the rheology and structure of heat‐induced whey protein gels. International Journal of Food Science & Technology. 51(7). 1570–1577. 8 indexed citations
9.
Majzoobi, Mahsa, et al.. (2014). Effect of Ultrasound on Physicochemical Properties of Wheat Starch. Food Science and Technology International. 27(1). 15–23. 1 indexed citations
10.
Majzoobi, Mahsa, et al.. (2014). Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid. Journal of Agricultural Science and Technology. 16(2). 355–364. 11 indexed citations
11.
Majzoobi, Mahsa, et al.. (2013). Effects of malic acid and citric acid on the functional properties of native and cross‐linked wheat starches. Starch - Stärke. 66(5-6). 491–495. 29 indexed citations
12.
Maftoonazad, Neda, et al.. (2013). EVALUATION OF FACTORS AFFECTING BARRIER, MECHANICAL AND OPTICAL PROPERTIES OF TRAGACANTH GUM-BASED EDIBLE FILMS USING RESPONSE SURFACE METHODOLOGY. 9(37). 123–134. 1 indexed citations
13.
Badii, Fojan, et al.. (2012). THE EFFECT OF METHYL CELLULOSE BASED ACTIVE EDIBLE COATINGS ON THE STORAGE LIFE OF TOMATO. 9(35). 89–98.
14.
Badii, Fojan, et al.. (2012). Effect of Storage Relative Humidity on Physical Stability of Dried Fig. Journal of Food Processing and Preservation. 38(1). 477–483. 10 indexed citations
15.
Badii, Fojan, et al.. (2011). Functional and thermal properties of chickpea and soy-protein concentrates and isolates. Iranian Journal of Nutrition Sciences and Food Technology. 6(3). 49–58. 2 indexed citations
16.
Maftoonazad, Neda, et al.. (2011). Physico-chemical properties of tragacanth gum-based films. 2(1).
17.
Maftoonazad, Neda & Fojan Badii. (2009). Use of Edible Films and Coatings to Extend the Shelf Life of Food Products. Recent Patents on Food Nutrition & Agriculture. 1(2). 162–170. 19 indexed citations
18.
19.
Farahnaky, Asgar, Fojan Badii, Imad A. Farhat, John R. Mitchell, & Sandra E. Hill. (2005). Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state. Biopolymers. 78(2). 69–77. 39 indexed citations
20.
Badii, Fojan, William MacNaughtan, & Imad A. Farhat. (2005). Enthalpy relaxation of gelatin in the glassy state. International Journal of Biological Macromolecules. 36(4). 263–269. 41 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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