Prof. Dr. Ali Rafe is a distinguished researcher at the Research Institute of Food Science and Technology in Mashhad, Iran, recognized for his pioneering contributions to food chemistry, colloid science, and biopolymer engineering. With an extensive research portfolio comprising 76 peer-reviewed publications and over 2,065 citations, Dr. Rafe has achieved an impressive h-index of 28, underscoring the global influence and consistent impact of his scholarly work. His interdisciplinary research focuses on the physicochemical properties, coacervation mechanisms, and structural dynamics of food macromolecules, advancing sustainable innovations in food formulation and preservation. Through collaborative projects with over 1,600 international co-authors, he has fostered significant cross-border research partnerships, reinforcing Iran’s leadership in food science research. Dr. Rafe’s studies not only contribute to academic advancement but also hold broad societal relevance enhancing food quality, shelf-life, and nutrition security in developing and developed regions alike. As an active contributor to global scientific dialogues, his work is frequently cited by experts in food technology, biochemistry, and nanomaterials, reflecting interdisciplinary reach and long-term scientific value. Beyond his research output, Dr. Rafe has participated in funded research initiatives, guided emerging scientists, and contributed to the scholarly community through peer review and editorial engagements. His continued commitment to innovation, collaboration, and excellence positions him as a leading voice in contemporary food science, inspiring sustainable research approaches that bridge laboratory science with real-world applications.
Publications
1. Ghorbani, A., Rafe, A., Hesarinejad, M. A., & Lorenzo, J. M. (2025). Effect of pH and protein to polysaccharide ratio on coacervation of sesame protein isolate– Tragacanth gum: Structure–rheology function. International Journal of Biological Macromolecules.
2. Sedighi, R., Rafe, A., Rajabzadeh, G., & Pardakhty, A. (2025). Development and characterization of calcium ion‐enhanced nanophytosomes encapsulating pomegranate fruit extract. Food Science & Nutrition.
3. 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.
4. Yousefi, M., Arianfar, A., Hakimzadeh, V., & Rafe, A. (2025). Enhancing the texture and sensory properties of pickled cucumbers with different brine solutions. Foods.
5. Ataollahi Eshkour, M., Ghorbani‐HasanSaraei, A., Rafe, A., Shahidi, S. A., & Naghizadeh Raeisi, S. (2023). Effect of calcium salts on the firmness and physicochemical and sensorial properties of Iranian black olive cultivars. Foods.