Ghent University Academic Bibliography

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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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- 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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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
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Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage

Sajjad Khatibi Aghda, Ali Nasirpour and Maryam Nikbakht Nasrabadi

(2016) JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY. 38(1). p.58-64
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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

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

Formulation, characterization, and physical stability of encapsulated walnut green husk (Juglans regia L.) extract in phosphatidylcholine liposomes

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

Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage

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

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