Ghent University Academic Bibliography

Journal Article
open access

Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds

Ali Sedaghat Doost (UGent) , Frank Devlieghere (UGent) , Christian Stevens (UGent) , Myriam Claeys (UGent) and Paul Van der Meeren (UGent)

(2020) Food Chemistry.

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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

Dimas Rahadian Aji Muhammad (UGent) , Ali Sedaghat Doost (UGent) , Vipul Gupta (UGent) , Mohd Dona Bin Sintang (UGent) , Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2020) FOOD HYDROCOLLOIDS. 100.

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Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Sayed Amir Hossein Goli, Marleen Van Troys (UGent) , Peter Dubruel (UGent) , Nympha De Neve (UGent) and Paul Van der Meeren (UGent)

(2020) FOOD RESEARCH INTERNATIONAL. 128.

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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre Rebry (UGent) , Veronique Nelis (UGent) , Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 55(5). p.1950-1961

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Journal Article
open access

Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes

Maryam Nikbakht Nasrabadi (UGent) , Sayed Amir Hossein Goli, Ali Sedaghat Doost (UGent) and Paul Van der Meeren (UGent)

(2020) International Journal of Biological Macromolecules.

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Journal Article

Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Sareh Boostani, Seid Mahdi Jafari and Paul Van der Meeren (UGent)

(2020) Trends in Food Science and Technology.

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Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions

Maryam Nikbakht Nasrabadi (UGent) , Ali Sedaghat Doost (UGent) , Sayed Amir Hossein Goli and Paul Van der Meeren (UGent)

(2020) FOOD CHEMISTRY. 311.

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Journal Article
open access

Recent advances in food colloidal delivery systems for essential oils and their main components

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Vincent Kassozi, Henriettah Nakisozi and Paul Van der Meeren (UGent)

(2020) Trends in Food Science and Technology.

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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state

Veronique Nelis (UGent) , Arnout Declerck (UGent) , Lorenz De Neve (UGent) , Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2019) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 566. p.196-206

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Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

Maryam Nikbakht Nasrabadi (UGent) , Sayed Amir Hossein Goli, Ali Sedaghat Doost (UGent) , Bart Roman (UGent) , Koen Dewettinck (UGent) , Christian Stevens (UGent) and Paul Van der Meeren (UGent)

(2019) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 563. p.170-182

Academic Bibliography

Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds

Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment

Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes

Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions

Recent advances in food colloidal delivery systems for essential oils and their main components

Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state

Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

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