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Name: Atefe Rezaei Current position: Assistant Professor at the Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. 2017 until now.     E-mail: Atefe.rezaei@nutr.mui.ac.ir   Educational background: 2012- 2016: PhD of food science and technology, Isfahan University of Technology, Isfahan, Iran.   PhD thesis title: Investigation on Almond Gum Nanofiber Preparation Using Electrospinning as a Delivery System for Flavours 2010-2012: MS of food science and technology, University of Tehran, Tehran, Iran.   MS thesis title: Optimization of shelf life of a functional drink based on fermented extract of Echium amoneum   2006-2010: BS of food science and technology, Ramin University of Agriculture and Natural Resources, Ahwaz, Iran.   Research Interest: Nanotechnology in food science Nano-encapsulation of food ingredients Controlled release   Publications: ISI papers: 1. Rezaei, A., Nasirpour, A., Fathi, M. 2015. Application of cellulosic nanofibers in food science using electrospinning and its potential risk. Comprehensive Reviews in Food Science and Food Safety, 14: 269-284.   2. Rezaei, A., Nasirpour, A., Tavanai, H. 2016. Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates. Food Hydrocolloids, 60-461-469.   3. Rezaei, A., Tavanai, H., Nasirpour, A. 2016. Fabrication of electrospun almond gum/PVA nanofibers as a thermostable delivery system for vanillin. International Journal of Biological Macromolecules,91-536-543.   4. Rezaei, A., Nasirpour, A., Tavanai, H., fathi, M. 2016. A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva. Flavour and Fragrance Journal, 31, 442–447. 5. Rezaei, A., Nasirpour, A. 2018. Encapsulation of curcumin using electrospun almond gum nanofibers: fabrication and characterization. International Journal of food properties, 21, 1608-1618. 6. Rezaei, A., Fathi, M., S.M. Jafari. 2019. Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different Nanocarriers. Food Hydrocolloids, 88, 146-162. 7. Rezaei, A., Nasirpour, A. 2019. Evaluation of release mechanisms and kinetics of curcumin and curcumin-β-cyclodextrin inclusion complex incorporated in electrospun almond gum/PVA nanofibers in simulated saliva and simulated gastrointestinal conditions. BioNanoScience. https://doi.org/10.1007/s12668-019-00620-4. 8. Rezaei, A., Varshosaz, J., Fesharaki, M., Farhang, A., Jafari, S.M. 2019. Improving the solubility and in vitro cytotoxicity (anticancer activity) of ferulic acid by loading it into cyclodextrin nanosponges. International Journal of Nanomedicine, 14, 4589-4599. Patent: Rezaei, A., Nasirpour, A., Tavanaei, H. Production of almond gum (Amygdalus communis L.) nanofibers for encapsulation and delivering the temperature, light and oxygen sensitive materials in pharmaceutical and food industry. 1395/08/01, 90206. International conferences: 1. Rezaei, A., Nasirpour, A. 2018. Characterization and water solubility of curcumin/cyclodextrin inclusion complex-loaded almond gum/PVA electrospun nanofibers. Proceedings of the 7th International Conference on Nanostructures (ICNS7). 27Feb- 1 Mar 2018, Tehran, Iran. 2. Rezaei, A., Nasirpour, A., Tavanaei, H. 2016. Fabrication of Almond gum based Electrospun Nanofibers as a Thermostable Matrix for Fragrance Delivery Systems in Food. Proceedings of the 6th International Conference on Nanostructures (ICNS6). 7-10 March 2016, Kish Island, Iran 3. Rezaei, A., Mousavi, S.M., Khodaiyan, F., Emam- Djomeh, Z. Development and characterization of a functional beverage from echium amoenum extract by lactobacillus paracasei. The 1st International Conference on New Ideas in Agriculture. 26-27 Jun 2014, Isfahan, Iran

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