Assistant Professor, Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Khadije Abdolmaleki is a distinguished food scientist specializing in food quality control, with a particular focus on lipid-based food products such as oleogels and emulsions. Her research spans essential topics like food safety, mycotoxin contamination, and the development of healthier food formulations. She is recognized for her innovative contributions to the food science field, including the creation of low-saturated margarine and intelligent food packaging systems. Dr. Abdolmaleki’s leadership in both academic and research capacities underscores her commitment to advancing food technology.
Profile:
Education
Dr. Abdolmaleki earned her Ph.D. in Food Science and Technology from the University of Tehran, where she specialized in lipid-based food structures and quality control. Her academic journey also includes a Master’s degree in Food Science, where she excelled in both coursework and research. Throughout her educational career, she consistently ranked among the top students, earning accolades for her outstanding academic performance.
Professional Experiences
Currently, Dr. Abdolmaleki serves as the head of the laboratories at the Nutrition Sciences and Food Industry Faculty, overseeing research and quality control activities. She has a wealth of experience in both academic and industrial research settings, having led various projects related to food technology and safety. Her professional experience is further enriched by her active role in reviewing research for renowned journals in food science, contributing her expertise to the global food research community.
Research skills
Dr. Abdolmaleki’s research skills are extensive, particularly in the areas of food lipid structures, oleogels, and emulsions. She is proficient in designing and conducting experiments related to food safety, quality control, and product innovation. Her research expertise also extends to mycotoxin contamination, aflatoxin removal, and intelligent food packaging systems. Her analytical abilities, coupled with her proficiency in laboratory techniques and project management, enable her to make significant contributions to food science.
Award And Recoginition
Dr. Abdolmaleki has received numerous awards for her academic and research excellence. She was named one of the top students by the Iran National Elites Foundation and consistently ranked at the top in national academic entrance exams. Her innovative work in food technology has earned her patents for the development of low-saturated margarine and food packaging systems, solidifying her reputation as a leading researcher in her field. In addition, she has received recognition for her contributions to food science both nationally and internationally, further establishing her as a respected figure in her domain.
Conclusion
Publication Top Notes
- Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit
📚 Bahraminejad, M., Rostami, O., Heydari, M., Moradian, M., Abdolmaleki, K.
📅 2024
📊 Food Science and Nutrition (Citations: 1)
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- The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging
📚 Abdolmaleki, K., Rezaei, F., Mohammadi, R., Zare, L., Shahmoradi, S.
📅 2024
📊 Food Science and Technology International (Citations: 0)
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- Application of cellulose and cellulose derivatives in smart/intelligent bio-based food packaging
📚 Yekta, R., Abedi-Firoozjah, R., Azimi Salim, S., Khezerlou, A., Abdolmaleki, K.
📅 2023
📊 Cellulose (Citations: 11)
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- Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant
📚 Roshandel, Z., Zibaei, R., Abdolmaleki, K.
📅 2023
📊 Food Science and Nutrition (Citations: 3)
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- PVA/starch films: An updated review of their preparation, characterization, and diverse applications in the food industry
📚 Abedi-Firoozjah, R., Chabook, N., Rostami, O., Abdolmaleki, K., Mousavi Khaneghah, A.
📅 2023
📊 Polymer Testing (Citations: 35)
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- Potential Application of Hydrocolloid-Based Oleogel and Beeswax Oleogel as Partial Substitutes of Solid Fat in Margarine
📚 Abdolmaleki, K., Alizadeh, L., Nayebzadeh, K., Kowalczewski, P.Ł., Mousavi Khaneghah, A.
📅 2022
📊 Applied Sciences (Switzerland) (Citations: 15)
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- Effects of Replacing Palm oil with Beeswax Oleogel on the Characteristics of Low-saturated Fatty Acid Margarine
📚 Abdolmaleki, K., Alizadeh, L., Sheikhi, Z., Nayebzadeh, K.
📅 2022
📊 Iranian Journal of Nutrition Sciences and Food Technology (Citations: 1)
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- Emerging technologies in combination with probiotics for aflatoxins removal: an updated review
📚 Abdolmaleki, K., Javanmardi, F., Gavahian, M., Mir, S.A., Mousavi Khaneghah, A.
📅 2022
📊 International Journal of Food Science and Technology (Citations: 13)
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- Recent advances in plant-based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives
📚 Jafarzadeh, S., Abdolmaleki, K., Javanmardi, F., Hadidi, M., Mousavi Khaneghah, A.
📅 2022
📊 International Journal of Food Science and Technology (Citations: 31)
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- Study of Mechanical, Physical, Optical and Antioxidant Characteristics of β-Glucan Based Films Containing Extracts of Oak Trees
📚 Sheikhi, Z., Bazyari-Shurabi, S., Farhoodi, M., Abdolmaleki, K., Mashayekh, M.
📅 2021
📊 Iranian Journal of Nutrition Sciences and Food Technology (Citations: 0)
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