Asgar Farahnaky

Professor in Food Technology and Innovation

RMIT University

Australia

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About

Asgar Farahnaky is a Professor in Food Technology and Innovation at RMIT University in Australia. His research focuses on innovative approaches in food formulation, including advancements in leaf protein extraction, sustainable dietary fiber enhancement, and the functional properties of porous starch. He has published several articles discussing the impact of processing parameters on food quality, thermal and non-thermal bioprocessing, and strategies to combat malnutrition through the utilization of sprouted cereals and pulses.

Articles (17)

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2025

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2025

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2025

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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AUSTRALIA

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Mahsa Majzoobi

RMIT University

AUSTRALIA

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The New Zealand Institute for Plant & Food Research Limited

NEW ZEALAND

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Ali Khoddami

Lecturer

University of Sydney

AUSTRALIA

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Asgar Farahnaky

Research Interests

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About

Articles (17)

Desi chickpea flaking: Impact of processing parameters on flake quality

Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and design

Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods

Porous starch: enhancing functional properties using non-thermal technologies

Thermal and non-thermal bioprocessing: a comprehensive review on millet starch properties and digestibility

Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax

The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life

Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods

Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review

Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review

Pulse flaking: Opportunities and challenges, a review

Effect of low frequency ultrasound on the functional characteristics of isolated lupin protein

Sorghum in foods: Functionality and potential in innovative products

Harnessing particle disintegration of cooked rice grains for predicting glycaemic index

Acacia gum as a natural anti-plasticizer for the production of date syrup powder: Sorption isotherms, physicochemical properties, and data modeling

Collaborators (11)

Michelle Toutounji

Vito Butardo

Thomas Roberts

Roman Buckow

Stephen Cork

Mahsa Majzoobi

Christopher Blanchard

Tuyen Truong

Peter Torley

John Mawson

Ali Khoddami

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