Maryam Nikbakht Nasrabadi
Show
Sort by
-
- Journal Article
- A1
- open access
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
-
Modification of flaxseed protein by complexation with flaxseed gum to address its limitations as a plant-based Pickering stabilizer to deliver thymol-enriched flaxseed oi
-
Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model
-
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
-
Recent advances in food colloidal delivery systems for essential oils and their main components
-
Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes
-
Production of food nanomaterials by specialized equipment
-
Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions
-
Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment
-
- PhD Thesis
- open access
Fabrication and physicochemical investigation of plant-based flaxseed oil-in-water Pickering emulsions stabilized by flaxseed protein-mucilage complex particles
(2019)