Ghent University Academic Bibliography

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.

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.

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Journal Article
A1
open access

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi, Vincent Kassozi, Koen Dewettinck (UGent) , Christian Stevens (UGent) and Paul Van der Meeren (UGent)

(2019) FOOD HYDROCOLLOIDS. 88. p.218-227

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Self-assembly, functionality, and in-vitro properties of quercetin loaded nanoparticles based on shellac-almond gum biological macromolecules

Ali Sedaghat Doost (UGent) , Vincent Kassozi, Charlotte Grootaert (UGent) , Myriam Claeys (UGent) , Koen Dewettinck (UGent) , John Van Camp (UGent) and Paul Van der Meeren (UGent)

(2019) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 129. p.1024-1033

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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

Ali Sedaghat Doost (UGent) , Dimas Rahadian Aji Muhammad, Christian Stevens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2018) FOOD HYDROCOLLOIDS. 83. p.190-201

Academic Bibliography

Colloidal carriers of almond gum/gelatin coacervates for rosemary essential oil : characterization and in-vitro cytotoxicity

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

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes

Self-assembly, functionality, and in-vitro properties of quercetin loaded nanoparticles based on shellac-almond gum biological macromolecules

Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

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