Ghent University Academic Bibliography

Your filters: cql: author="Goli, Sayed Amir Hossein" or (type any "bookEditor issueEditor" and editor="Goli, Sayed A...

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

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

(2020) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 151. p.116-123
Add to list
Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions

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

(2020) FOOD CHEMISTRY. 311.
Add to list
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, 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.
Add to list
Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants

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

(2019) COLLOIDS AND SURFACES B-BIOINTERFACES. 184.
Add to list
Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

Maryam Nikbakht Nasrabadi, 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
Add to list
- Conference Paper
- C3
- open access
Self-assembly and characterization of biopolymer particles via electrostatic interaction between flaxseed mucilage and protein

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

(2018) SACS '18 conference, Abstracts.
Add to list
- Conference Paper
- C3
Complexation of flaxseed mucilage and protein through electrostatic interaction

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

(2018) International Association of Colloid and Interface Scientists, 16th Conference, Abstracts.
Add to list
Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

Maryam Nikbakht Nasrabadi, Sayed Amir Hossein Goli and Ali Nasirpour

(2016) FOOD CHEMISTRY. 199. p.258-264
Add to list
Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages

Maryam Nikbakht Nasrabadi, Sayed Amir Hossein Goli and Ali Nasirpour

(2015) JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY. 36(6). p.778-788

Academic Bibliography

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

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

Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants

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

Self-assembly and characterization of biopolymer particles via electrostatic interaction between flaxseed mucilage and protein

Complexation of flaxseed mucilage and protein through electrostatic interaction

Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages

Contents

Support

Contact