Research Output per year
Research Output per year
Personal profile
Academic Biography
Amin Farshchi is a Lecturer in Food Science and Technology, joined the School of Health & Life Sciences 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, structure and functional properties of spray-dried detergent powders. He then did Post-Doctoral Research at the University of Leeds, and Pfizer 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
- 7 Article
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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 journal › Article › peer-review
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 journal › Article › peer-review
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 journal › Article › peer-review
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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 journal › Article › peer-review
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Influence of temperature and residence time of main liming process on the reduction of a-amino acids during beet juice purification
Farshchi, A. & Elahi, M., 12 Jan 2013, In: International Sugar Journal. 115, 1370, p. 108-114 7 p.Research output: Contribution to journal › Article › peer-review