| Modification approaches of plant-based proteins to improve their techno-functionality and use in food products MN Nasrabadi, AS Doost, R Mezzenga Food Hydrocolloids 118, 106789, 2021 | 499 | 2021 |
| Recent advances in food colloidal delivery systems for essential oils and their main components AS Doost, MN Nasrabadi, V Kassozi, H Nakisozi, P Van der Meeren Trends in Food Science & Technology 99, 474-486, 2020 | 133 | 2020 |
| Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions SM Jafari, AS Doost, MN Nasrabadi, S Boostani, P Van der Meeren Trends in Food Science & Technology 98, 117-128, 2020 | 130 | 2020 |
| Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques AS Doost, MN Nasrabadi, J Wu, Q A'yun, P Van der Meeren Trends in food science & technology 91, 1-11, 2019 | 126 | 2019 |
| Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum–Whey protein isolate nano-complexes AS Doost, MN Nasrabadi, V Kassozi, K Dewettinck, CV Stevens, ... Food Hydrocolloids 88, 218-227, 2019 | 109 | 2019 |
| Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants MN Nasrabadi, SAH Goli, AS Doost, K Dewettinck, P Van der Meeren Colloids and Surfaces B: Biointerfaces 184, 110489, 2019 | 68 | 2019 |
| Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies MN Nasrabadi, SAH Goli, AS Doost, B Roman, K Dewettinck, CV Stevens, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 563, 170-182, 2019 | 62 | 2019 |
| Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment AS Doost, MN Nasrabadi, SAH Goli, M Van Troys, P Dubruel, N De Neve, ... Food Research International 128, 108779, 2020 | 55 | 2020 |
| Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions MN Nasrabadi, AS Doost, SAH Goli, P Van der Meeren Food Chemistry 311, 125872, 2020 | 52 | 2020 |
| Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums MN Nasrabadi, SAH Goli Food Chemistry 199, 258-264, 2016 | 49 | 2016 |
| Characteristics of vitamin E-loaded nanofibres from dextran M Fathi, MN Nasrabadi, J Varshosaz International Journal of Food Properties 20 (11), 2665-2674, 2017 | 48 | 2017 |
| Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes MN Nasrabadi, SAH Goli, AS Doost, P Van der Meeren International journal of biological macromolecules 151, 116-123, 2020 | 26 | 2020 |
| Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model AS Doost, N Afghari, H Abbasi, MN Nasrabadi, K Dewettinck, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 605, 125349, 2020 | 24 | 2020 |
| Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages MN Nasrabadi, SAH Goli, A Nasirpour Journal of Dispersion Science and Technology 36 (6), 778-788, 2015 | 11 | 2015 |
| Production of food nanomaterials by specialized equipment AS Doost, MN Nasrabadi, A Sadžak, P Van der Meeren Handbook of food nanotechnology, 161-204, 2020 | 5 | 2020 |
| Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage S Khatibi Aghda, A Nasirpour, M Nikbakht Nasrabadi Journal of Dispersion Science and Technology 38 (1), 58-64, 2017 | 5 | 2017 |
| High Pressure Modification MN Nasrabadi Physicochemical and Enzymatic Modification of Gums, 227, 2021 | 1 | 2021 |
| The interfacial activity of plant proteins: theory, assessment, and application in emulsion development MN Nasrabadi, S Ghosh Functionality of Plant Proteins, 151-178, 2024 | | 2024 |
| Cappuccino-type beverages using pea protein and pectin mixtures M Nikbakht Nasrabadi, M Saffon, M Nickerson, S Ghosh American oil chemists society (AOCS 2024 annual meeting and expo), 2024 | | 2024 |
| Improved emulsification behaviour of acid-soluble pea proteins in the development of acidic beverage emulsions M Nikbakht Nasrabadi, S Ghosh American oil chemists society (AOCS), 2023 | | 2023 |
Ali Sedaghat DoostGhent UniversityVerifierad e-postadress på ugent.be
