Research Explorer

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Researcher

Ali Sedaghat Doost

Awards & Distinctions

49 Results

2024

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

Sorour BarekatAli NasirpourJavad KeramatMohammad DinariAli Sedaghat DoostPaul Van der Meeren

A1 Journal Article in PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

2023

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

Sorour BarekatAli NasirpourJavad KeramatMohammad DinariMyriam ClaeysAli Sedaghat DoostPaul Van der Meeren

A1 Journal Article in JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Textural and functional properties of plant-based cheese alternatives

Ali Sedaghat DoostSaba ForoutanparsaEmerson Jimenez BarajasPaul Van der Meeren

Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems

Hao LiPaul Van der MeerenAli Sedaghat Doost

2022

Antioxidant nanocarriers for stabilization of algae oil emulsions rich in omega-3 fatty acids

Ali Sedaghat DoostPaul Van der Meeren

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

Fateme AmaniAtefe RezaeiMohammad Sadegh DamavandiAli Sedaghat DoostSeid Mahdi Jafari

A1 Journal Article in FOOD CHEMISTRY

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

Jianfeng WuChunxia SuLorenz De NeveAli Sedaghat DoostKarin De GravePieter VermeirJosé MartinsPaul Van der Meeren

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2021

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

Edgar Alan Cortés MoralesAli Sedaghat DoostGonzalo VelazquezPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Jianfeng WuHao LiQurrotul A'yunAli Sedaghat DoostBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Jianfeng WuSimin ChenAli Sedaghat DoostQurrotul A'yunPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Hao LiJianfeng WuAli Sedaghat DoostJiaqi SuPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Jianfeng WuSimin ChenTeng WangHao LiAli Sedaghat DoostEls Van DammeBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Diana Baigts AllendeAli Sedaghat DoostMilena Ramirez-RodriguesKoen DewettinckPaul Van der MeerenBruno De MeulenaerDaylan A. Tzompa-Sosa

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

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

Maryam Nikbakht NasrabadiAli Sedaghat DoostRaffael Mezzenga

A1 Journal Article in FOOD HYDROCOLLOIDS

2020

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

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostPaul Van der Meeren

A1 Journal Article in INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Maryam Nikbakht NasrabadiAli Sedaghat DoostSayed Amir Hossein GoliPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

Formulation, characterization, and application of colloidal dispersions of essential oils

Ali Sedaghat DoostPaul Van der MeerenImca Sampers

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

Ali Sedaghat DoostMaryam Nikbakht NasrabadiSayed Amir Hossein GoliMarleen Van TroysPeter DubruelNympha De NevePaul Van der Meeren

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Modification of flaxseed protein by complexation with flaxseed gum to address its limitations as a plant-based Pickering stabilizer to deliver thymol-enriched flaxseed oi

Maryam Nikbakht NasrabadiAli Sedaghat DoostPaul Van der Meeren

Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model

Ali Sedaghat DoostSayedehnegin AfghariHajar AbbasiMaryam Nikbakht NasrabadiKoen DewettinckPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

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

Seid Mahdi JafariAli Sedaghat DoostMaryam Nikbakht NasrabadiSareh BoostaniPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of food nanomaterials by specialized equipment

Ali Sedaghat DoostMaryam Nikbakht NasrabadiAnja SadžakPaul Van der Meeren

Bookchapter in Handbook of food nanotechnology : applications and approaches

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

Vahideh SaidiMahmoud Sheikh-ZeinoddinFarzad KobarfardSabihe Soleimanian-ZadAli Sedaghat Doost

A2 Journal Article in BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

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

Ali Sedaghat DoostMaryam Nikbakht NasrabadiVincent KassoziHenriettah NakisoziPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Ali Sedaghat DoostFrank DevlieghereChristian StevensMyriam ClaeysPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

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

Dimas Rahadian Aji MuhammadAli Sedaghat DoostVipul GuptaMohd Dona Bin SintangDavy Van de WallePaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD HYDROCOLLOIDS

2019

A review on nuclear Overhauser enhancement (NOE) and rotating-frame Overhauser effect (ROE) NMR techniques in food science : basic principles and applications

Ali Sedaghat DoostMarzieh AkbariChristian StevensArima Diah SetiowatiPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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 NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostKoen DewettinckPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES B-BIOINTERFACES

Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon

Dimas Rahadian Aji MuhammadV. GuptaAli Sedaghat DoostKoen Dewettinck

Fundamental study on the salt tolerance of oregano essential oil-in-water nanoemulsions containing Tween 80

Ali Sedaghat DoostChristian StevensMyriam ClaeysPaul Van der Meeren

A1 Journal Article in LANGMUIR

Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles

Dimas Rahadian Aji MuhammadCarolina Gomez GonzalezAli Sedaghat DoostDavy Van de WallePaul Van der MeerenKoen Dewettinck

A1 Journal Article in FOOD AND BIOPROCESS TECHNOLOGY

Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques

Ali Sedaghat DoostMaryam Nikbakht NasrabadiJianfeng WuQurrotul A'yunPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Ali Sedaghat DoostMaryam Nikbakht NasrabadiVincent KassoziKoen DewettinckChristian StevensPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

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

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostBart RomanKoen DewettinckChristian StevensPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant : antioxidant activity enhancement

Ali Sedaghat DoostJohn Van CampKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry

Arima Diah SetiowatiLien VermeirLorenz De NeveAli Sedaghat DoostDavy SinnaevePaul Van der Meeren

A1 Journal Article in MAGNETIC RESONANCE IN CHEMISTRY

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

Ali Sedaghat DoostVincent KassoziCharlotte GrootaertMyriam ClaeysKoen DewettinckJohn Van CampPaul Van der Meeren

A1 Journal Article in INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

2018

Complexation of flaxseed mucilage and protein through electrostatic interaction

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostPaul Van der Meeren

Edible coating for shelf-life prolongation of fresh fruits containing cinnamaldehyde stabilized by quillaja saponin

Ali Sedaghat DoostAsep Wawan PermanaPaul Van der Meeren

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

Ali Sedaghat DoostDimas Rahadian Aji MuhammadChristian StevensKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant

Ali Sedaghat DoostFrank DevlieghereAnn DirckxPaul Van der Meeren

A1 Journal Article in JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fabrication of biopolymer nano-complexes of almond gum and whey protein isolate

Ali Sedaghat DoostPaul Van der Meeren

Fabrication of thymol nano-emulsions as a potential natural antioxidant

Ali Sedaghat DoostPaul Van der Meeren

Formulation of novel biopolymer nanoparticles for targeted delivery of bioactive compounds

Ali Sedaghat DoostDimas Rahadian Aji MuhammadPaul Van der Meeren

Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin

Ali Sedaghat DoostKoen DewettinckFrank DevliegherePaul Van der Meeren

A1 Journal Article in FOOD CHEMISTRY

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

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostPaul Van der Meeren

2017

Antioxidant efficacy of soybean cake extracts in soy oil protection

Nafiseh ZamindarMoein BashashFarideh KhorshidiAlireza SerjouieMaryam Araj ShirvaniHajar AbbasiAli Sedaghat Doost

A1 Journal Article in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of environmental stress on stability of oregano oil in water nanoemulsions applicable as an antimicrobial agent

Ali Sedaghat DoostPaul Van der Meeren

Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions

Ali Sedaghat DoostDavy SinnaeveLorenz De NevePaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS