Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Ali Sedaghat Doost

Faculty of Bioscience Engineering > Department of Green Chemistry and Technology

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Extraction of phenolic compounds from walnut green husk (Juglans regia L.) by Salting-Out extraction method

Sorour Barekat, Ali Nasirpour, Javad Keramat, Mohammad Dinari, Ali Sedaghat Doost (UGent) and Paul Van der Meeren (UGent)

(2024) PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY. 54(5). p.680-690
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- Conference Paper
- C3
- open access
Textural and functional properties of plant-based cheese alternatives

Ali Sedaghat Doost (UGent) , Saba Foroutanparsa, Emerson Jimenez Barajas and Paul Van der Meeren (UGent)

(2023) ECIS 2023 37th European Colloid & Interface Society Conference Book of Abstracts. p.563-563
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- Journal Article
- A1
- open access
Formulation, characterization, and physical stability of encapsulated walnut green husk (Juglans regia L.) extract in phosphatidylcholine liposomes

Sorour Barekat, Ali Nasirpour, Javad Keramat, Mohammad Dinari, Myriam Claeys (UGent) , Ali Sedaghat Doost (UGent) and Paul Van der Meeren (UGent)

(2023) JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY. 45(11). p.2180-2193
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- Conference Paper
- C3
Antioxidant nanocarriers for stabilization of algae oil emulsions rich in omega-3 fatty acids

Ali Sedaghat Doost (UGent) and Paul Van der Meeren (UGent)

(2022) 36th European Colloid & Interface Society Conference, Abstracts.
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Colloidal carriers of almond gum/gelatin coacervates for rosemary essential oil : characterization and in-vitro cytotoxicity

Fateme Amani, Atefe Rezaei, Mohammad Sadegh Damavandi, Ali Sedaghat Doost (UGent) and Seid Mahdi Jafari

(2022) FOOD CHEMISTRY. 377.
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- Journal Article
- A1
- open access
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Jianfeng Wu, Chunxia Su (UGent) , Lorenz De Neve, Ali Sedaghat Doost (UGent) , Karin De Grave, Pieter Vermeir (UGent) , José Martins (UGent) and Paul Van der Meeren (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 154.
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- Journal Article
- A1
- open access
Insect protein concentrates from Mexican edible insects : structural and functional characterization

Diana Baigts Allende, Ali Sedaghat Doost (UGent) , Milena Ramirez-Rodrigues, Koen Dewettinck (UGent) , Paul Van der Meeren (UGent) , Bruno De Meulenaer (UGent) and Daylan A. Tzompa-Sosa (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 152.
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- Journal Article
- A1
- open access
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost (UGent) and Raffael Mezzenga

(2021) FOOD HYDROCOLLOIDS. 118.
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- Journal Article
- A1
- open access
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

Jianfeng Wu, Simin Chen, Teng Wang (UGent) , Hao Li, Ali Sedaghat Doost (UGent) , Els Van Damme (UGent) , Bruno De Meulenaer (UGent) and Paul Van der Meeren (UGent)

(2021) FOOD HYDROCOLLOIDS. 118.
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Jianfeng Wu, Hao Li, Qurrotul A'yun (UGent) , Ali Sedaghat Doost (UGent) , Bruno De Meulenaer (UGent) and Paul Van der Meeren (UGent)

(2021) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 108. p.287-296

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