20132020

Research output per year

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Personal profile

Academic Biography

Amin Farshchi is a Lecturer in Food Sciences, joined the Department in August 2020. Amin received his Ph.D. in Chemical and Process Engineering (2018) at the University of Leeds (Leeds, United Kingdom).  His PhD project was in collaboration with Procter & Gamble, which aimed to provide a better fundamental understanding of the relationship between the slurry formulation and structure and functional properties of spray-dried detergent powders. He then did Post-Doctoral Research at the University of Leeds, and Pfizer’s company (Sandwich, Kent, UK).

Education

  • Ph.D., Chemical and Process Engineering, University of Leeds, UK.
  • M.Sc., Food Biotechnology, University of Leeds, UK.

Research interests

  • Design and Characterisation of Colloidal Systems
  • Food Emulsions
  • Microencapsulation
  • Self-assembly of Colloidal Systems
  • Complex Formulated Products
  • Food Powder Technology
  • Powder Characterization: Physical Properties and Functionality

Professional memberships

  • Member of the Society of Chemical Industry (SCI)

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Research Output

Evolution of surface micro-structure and moisture sorption characteristics of spray-dried detergent powders

Farshchi, A., Hassanpour, A., Ettelaie, R. & Bayly, A. E., 23 Apr 2019, In : Journal of Colloid and Interface Science. 551, p. 283-296 13 p.

Research output: Contribution to journalArticle

Open Access
  • Effect of storage temperature and relative humidity on long-term colloidal stability of reconstitutable emulsions stabilised by hydrophobically modified starch

    Mu, M., Farshchi, A., Holmes, M., Chen, J. & Ettelaie, R., 5 Apr 2019, In : Food Hydrocolloids. 95, p. 62-75 13 p.

    Research output: Contribution to journalArticle

    Open Access
  • Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin

    Ettelaie, R., Holmes, M., Chen, J. & Farshchi, A., 4 Mar 2016, In : Food Hydrocolloids. 58, p. 364-377 13 p., https://doi.org/10.1016/j.foodhyd.2016.03.004.

    Research output: Contribution to journalArticle

  • Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

    Farshchi, A., Ettelaie, R. & Holmes, M., 6 Feb 2013, In : Food Hydrocolloids. 32, 2, p. 402-411 9 p.

    Research output: Contribution to journalArticle