1,995 results on '"Jafari, Seid Mahdi"'
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52. Immobilization of iron-loaded niosomes within electrospun nanofibers of soy protein isolate: A novel dual encapsulation technique
53. Controlled fermented sprouted mung bean containing ginger extract as a novel bakery bio-preservative for clean-label enriched wheat bread
54. Potential applications of encapsulated yeasts especially within alginate and chitosan as smart bioreactors and intelligent micro-machines
55. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
56. Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds
57. The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
58. State-of-the-art nanosensors and kits for the detection of antibiotic residues in milk and dairy products
59. Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation
60. Loading Levi Lactobacillus brevis into chitosan-coated alginate microcapsules and their effect on the testicular tissue redox system in roosters of hen's broiler breeders
61. Intelligent packaging systems for the quality and safety monitoring of meat products: From lab scale to industrialization
62. Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins
63. Production of a functional confectionary cream containing licorice root extract and double coated Lactobacillus plantarum by alginate and malva mucilage
64. Mechanism of β–cyclodextrin - thyme nanocomplex formation and release: In silico behavior, structural and functional properties
65. Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review
66. Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications
67. Aerogels as novel ingredients: Production, properties and applications in medical, food and environmental sectors
68. Oilseed meal proteins: From novel extraction methods to nanocarriers of bioactive compounds
69. Physicochemical properties of yogurt enriched with nanoliposomes containing bitter melon extract
70. Atlas pistachio (Pistacia atlantica) unripe fruit extract as a source of phytochemicals with anti-tyrosinase, antioxidant, and antibacterial properties
71. Strategies for further stabilization of lipid-based delivery systems with a focus on solidification by spray-drying
72. Spray-drying stabilization of oleaster-seed bioactive peptides within biopolymers: Pan-bread formulation and bitterness-masking
73. Protection of navy-bean bioactive peptides within nanoliposomes: morphological, structural and biological changes
74. Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion
75. Application of encapsulated flavors in food products; opportunities and challenges
76. Electrospun nanofiber-based sensors for the detection of chemical and biological contaminants/hazards in the food industries
77. Curcumin-protein complexes: Technological and biological functionalities
78. Micro/nano-encapsulation of marine dietary oils: A review on biomacromolecule-based delivery systems and their role in preventing cardiovascular diseases
79. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review
80. Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability
81. Cracking spoilage in jar cream cheese: Introducing, modeling and preventing
82. Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review
83. Nanomaterial-based sensors for the detection of pathogens and microbial toxins in the food industry; a review on recent progress
84. Bigels as novel carriers of bioactive compounds: Applications and research trends
85. Extraction, purification and characterization of amylose from sago and corn: Morphological, structural and molecular comparison
86. Extraction pathways and purification strategies towards carminic acid as natural-based food colorant: A comprehensive review
87. The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive review
88. An Overview of Food Bioactive Compounds and Their Health-Promoting Features
89. Application of Releasing Active Packaging in Cereals and Cereal Based Products
90. The Evolution of Food Packaging, the Active Food Packaging Concept and Its Current and Future Trends
91. Advances in transglutaminase cross-linked protein-based food packaging films; a review
92. The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin
93. Recent trends in the application of protein electrospun fibers for loading food bioactive compounds
94. Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions
95. Biological stabilization of natural pigment-phytochemical from poppy-pollen (Papaver bracteatum) extract: Functional food formulation
96. A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
97. Vitamin delivery systems by spray-drying encapsulation within plant protein-based carriers: A review
98. Crocin-loaded nanocarriers; approaches and applications
99. Nanocomposites of soluble soybean polysaccharides with grape skin anthocyanins and graphene oxide as an efficient halochromic smart packaging
100. Enhancing the bio-polymeric stabilization of spray-dried Chlorella phenolic-rich extract: Analysis of its physicochemical, functional, structural, and biological properties
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