Asgar Farahnaky

Personal profile

Currently Involved in research at Charles Sturt University.

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Starch Medicine & Life Sciences

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Triticum Medicine & Life Sciences

Water Medicine & Life Sciences

starch Agriculture & Biology

Zea mays Medicine & Life Sciences

Viscosity Medicine & Life Sciences

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Research Output 2002 2019

1939 Citations
23 h-Index
174 Article
8 Other chapter contribution
4 Conference paper
3 Review article

7 Citations (Scopus)

Effects of ohmic and microwave cooking on textural softening and physical properties of rice

Gavahian, M., Chu, Y. H. & Farahnaky, A., Feb 2019, In : Journal of Food Engineering. 243, p. 114-124 11 p.

Research output: Contribution to journal › Article

microwave cooking

Cooking

Microwaves

physical properties

ohmic heating

7 Citations (Scopus)

Intrinsic and extrinsic factors affecting rice starch digestibility

Toutounji, M. R., Farahnaky, A., Santhakumar, A. B., Oli, P., Butardo, V. M. & Blanchard, C. L., Jun 2019, In : Trends in Food Science and Technology. 88, p. 10-22 13 p.

Research output: Contribution to journal › Review article

Intrinsic Factor

rice starch

Starch

digestibility

starch

1 Citation (Scopus)

Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize)

Hedayati, S., Majzoobi, M. & Farahnaky, A., May 2018, In : International Journal of Food Engineering. 14, 5-6, p. 1-10 10 p., 20170293.

Research output: Contribution to journal › Article

sponge cakes

batters

Rheology

resistant starch

rheology

4 Citations (Scopus)

Effect of ionic strength (NaCl and CaCl₂) on functional, textural and electrophoretic properties of native and acetylated gluten, gliadin and glutenin

Abedi, E., Majzoobi, M., Farahnaky, A., Pourmohammadi, K. & Mahmoudi, M. R., Dec 2018, In : International Journal of Biological Macromolecules. 120, p. 2035-2047 13 p.

Research output: Contribution to journal › Article

Gliadin

Glutens

Ionic strength

Osmolar Concentration

Water

7 Citations (Scopus)

Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish

Farahnaky, A., Kamali, E., Golmakani, M. T., Gavahian, M., Mesbahi, G. & Majzoobi, M., Dec 2018, In : Journal of Food Measurement and Characterization. 12, 4, p. 2561-2569 9 p.

Research output: Contribution to journal › Article

kohlrabi

microwave cooking

ohmic heating

Raphanus

Brassica napus

Press / Media

Leaders in agricultural research gather for Christmas social occasion

Asgar Farahnaky, John Broster, Adam Frew, Hanwen Wu, Ehsan Tavakkoli, Joanne Connolly, Mahsa Majzoobi, Leslie Weston, Forough Ataollahi, Thom Williams, Michael Campbell, Michelle Toutounji & Nancy Saji

06/12/18

1 item of Media coverage

Press/Media: Press / Media

Australasian Grain Science Association Conference set for Wagga next week

Asgar Farahnaky

06/09/18

1 item of Media coverage

Press/Media: Press / Media

Pulse product innovation

Asgar Farahnaky

19/02/18 → 24/02/18

5 items of Media coverage

Press/Media: Press / Media

Pulse product innovation

Stephen Cork, Christopher Blanchard, Asgar Farahnaky & Andrew Mawson

19/02/18

1 Media contribution

Press/Media: Press / Media

Chickpeas for breakfast?

Asgar Farahnaky

19/02/18

1 item of Media coverage

Press/Media: Press / Media