Ali Sedaghat Doost

ghent university

H指数:25

被引数:2,437

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Physical and chemical stability of flaxseed oil-in-water Pickering emulsions stabilized by the insoluble fraction of Persian gum

亚麻籽油-水型皮克林乳液在波斯胶不溶分稳定下的物理化学稳定性

Food Hydrocolloids

IF12.4

2026-09-010

PRE

Whey protein–thymol nanocarriers as bioactive stabilizers for omega-3 enriched emulsions: Binding mechanisms, colloidal properties, and oxidative stability

乳清蛋白-百里酚纳米载体作为omega-3强化乳液的生物活性稳定剂：结合机制、胶体性质和氧化稳定性

LWT

IF0

2025-11-030

OAAI

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

FOOD CHEMISTRY

IF9.8

2022-05-0126

PRE

Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

脱脂奶粉乳清蛋白氮指数与重组填充淡炼乳热稳定性的关系

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-010

OAAI

Insect protein concentrates from Mexican edible insects: Structural and functional characterization

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-12-0139

OAAI

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

基于植物的蛋白质的修饰方法，以改善其技术功能和在食品中的用途

FOOD HYDROCOLLOIDS

IF12.4

2021-09-01345

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

FOOD HYDROCOLLOIDS

IF12.4

2021-09-012

OAAI

Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein

低甲氧基果胶和高甲氧基果胶稳定乳清蛋白作为叶黄素载体的比较

FOOD HYDROCOLLOIDS

IF12.4

2021-04-0114

PREAI

Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

石英晶体微天平研究乳清蛋白与低甲氧基果胶的静电相互作用

FOOD HYDROCOLLOIDS

IF12.4

2021-04-0138

PREAI

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

脱脂奶粉的干热处理大大提高了重组淡炼乳乳液的热稳定性

FOOD HYDROCOLLOIDS

IF12.4

2021-03-0117

PREAI

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-02-0115

PREAI

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

FOOD CHEMISTRY

IF9.8

2020-10-0123

PREAI

Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

IF3.8

2020-09-0111

PREAI

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

FOOD CHEMISTRY

IF9.8

2020-05-0144

PREAI

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

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-05-0121

PREAI

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

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2020-05-01104

PREAI

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

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2020-04-01100

PREAI

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

黄原胶-虫胶纳米粒用于肉桂提取物包封的稳定性和功能性

FOOD HYDROCOLLOIDS

IF12.4

2020-03-0180

PREAI

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

通过干热处理将乳清蛋白分离物与杏仁胶或亚麻籽粘液的水溶性部分进行美拉德缀合

FOOD RESEARCH INTERNATIONAL

IF8

2020-02-0146

PREAI

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

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2019-12-0150

OAAI

Ali Sedaghat Doost

个人简介

教育背景

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