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Onderzoeker
Ali Sedaghat Doost
Profiel
Projecten
Publicaties & datasets
Activiteiten
Prijzen & Erkenningen
Octrooien
50
Resultaten
2025
Whey protein-thymol nanocarriers as bioactive stabilizers for omega-3 enriched emulsions: Binding mechanisms, colloidal properties, and oxidative stability
Parham Joolaei Ahranjani
Ali Sedaghat Doost
Paul Van der Meeren
Giovanna Ferrentino
U
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2025
2024
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
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
2024
2023
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
Ali Sedaghat Doost
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
2023
Textural and functional properties of plant-based cheese alternatives
Ali Sedaghat Doost
Saba Foroutanparsa
Emerson Jimenez Barajas
Paul Van der Meeren
C3
Conferentie
2023
Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems
Hao Li
Paul Van der Meeren
Ali Sedaghat Doost
Proefschrift
2023
2022
Antioxidant nanocarriers for stabilization of algae oil emulsions rich in omega-3 fatty acids
Ali Sedaghat Doost
Paul Van der Meeren
C3
Conferentie
2022
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
Seid Mahdi Jafari
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2022
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
Jianfeng Wu
Chunxia Su
Lorenz De Neve
Ali Sedaghat Doost
Karin De Grave
Pieter Vermeir
José Martins
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2022
2021
Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein
Edgar Alan Cortés Morales
Ali Sedaghat Doost
Gonzalo Velazquez
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2021
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
Jianfeng Wu
Hao Li
Qurrotul A'yun
Ali Sedaghat Doost
Bruno De Meulenaer
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2021
Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
Jianfeng Wu
Simin Chen
Ali Sedaghat Doost
Qurrotul A'yun
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2021
Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
Hao Li
Jianfeng Wu
Ali Sedaghat Doost
Jiaqi Su
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2021
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
Jianfeng Wu
Simin Chen
Teng Wang
Hao Li
Ali Sedaghat Doost
Els Van Damme
Bruno De Meulenaer
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2021
Insect protein concentrates from Mexican edible insects : structural and functional characterization
Diana Baigts Allende
Ali Sedaghat Doost
Milena Ramirez-Rodrigues
Koen Dewettinck
Paul Van der Meeren
Bruno De Meulenaer
Daylan A. Tzompa-Sosa
A1
Artikel in een tijdschrift
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
Maryam Nikbakht Nasrabadi
Ali Sedaghat Doost
Raffael Mezzenga
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2021
2020
Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes
Maryam Nikbakht Nasrabadi
Sayed Amir Hossein Goli
Ali Sedaghat Doost
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
2020
Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions
Maryam Nikbakht Nasrabadi
Ali Sedaghat Doost
Sayed Amir Hossein Goli
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2020
Formulation, characterization, and application of colloidal dispersions of essential oils
Ali Sedaghat Doost
Paul Van der Meeren
Imca Sampers
Proefschrift
2020
Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment
Ali Sedaghat Doost
Maryam Nikbakht Nasrabadi
Sayed Amir Hossein Goli
Marleen Van Troys
Peter Dubruel
Nympha De Neve
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2020
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 Nasrabadi
Ali Sedaghat Doost
Paul Van der Meeren
C3
Conferentie
2020
Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model
Ali Sedaghat Doost
Sayedehnegin Afghari
Hajar Abbasi
Maryam Nikbakht Nasrabadi
Koen Dewettinck
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
2020
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
Seid Mahdi Jafari
Ali Sedaghat Doost
Maryam Nikbakht Nasrabadi
Sareh Boostani
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2020
Production of food nanomaterials by specialized equipment
Ali Sedaghat Doost
Maryam Nikbakht Nasrabadi
Anja Sadžak
Paul Van der Meeren
Hoofdstuk in een boek
in
Handbook of food nanotechnology : applications and approaches
2020
Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters
Vahideh Saidi
Mahmoud Sheikh-Zeinoddin
Farzad Kobarfard
Sabihe Soleimanian-Zad
Ali Sedaghat Doost
A2
Artikel in een tijdschrift
in
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
2020
Recent advances in food colloidal delivery systems for essential oils and their main components
Ali Sedaghat Doost
Maryam Nikbakht Nasrabadi
Vincent Kassozi
Henriettah Nakisozi
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2020
Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds
Ali Sedaghat Doost
Frank Devlieghere
Christian Stevens
Myriam Claeys
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2020
Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
Dimas Rahadian Aji Muhammad
Ali Sedaghat Doost
Vipul Gupta
Mohd Dona Bin Sintang
Davy Van de Walle
Paul Van der Meeren
Koen Dewettinck
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2020
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 Doost
Marzieh Akbari
Christian Stevens
Arima Diah Setiowati
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2019
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 Nasrabadi
Sayed Amir Hossein Goli
Ali Sedaghat Doost
Koen Dewettinck
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
COLLOIDS AND SURFACES B-BIOINTERFACES
2019
Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon
Dimas Rahadian Aji Muhammad
V. Gupta
Ali Sedaghat Doost
Koen Dewettinck
P1
Conferentie
2019
Fundamental study on the salt tolerance of oregano essential oil-in-water nanoemulsions containing Tween 80
Ali Sedaghat Doost
Christian Stevens
Myriam Claeys
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
LANGMUIR
2019
Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
Dimas Rahadian Aji Muhammad
Carolina Gomez Gonzalez
Ali Sedaghat Doost
Davy Van de Walle
Paul Van der Meeren
Koen Dewettinck
A1
Artikel in een tijdschrift
in
FOOD AND BIOPROCESS TECHNOLOGY
2019
Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques
Ali Sedaghat Doost
Maryam Nikbakht Nasrabadi
Jianfeng Wu
Qurrotul A'yun
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2019
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
Ali Sedaghat Doost
Maryam Nikbakht Nasrabadi
Vincent Kassozi
Koen Dewettinck
Christian Stevens
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2019
Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies
Maryam Nikbakht Nasrabadi
Sayed Amir Hossein Goli
Ali Sedaghat Doost
Bart Roman
Koen Dewettinck
Christian Stevens
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
2019
Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant : antioxidant activity enhancement
Ali Sedaghat Doost
John Van Camp
Koen Dewettinck
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2019
Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry
Arima Diah Setiowati
Lien Vermeir
Lorenz De Neve
Ali Sedaghat Doost
Davy Sinnaeve
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
MAGNETIC RESONANCE IN CHEMISTRY
2019
Self-assembly, functionality, and in-vitro properties of quercetin loaded nanoparticles based on shellac-almond gum biological macromolecules
Ali Sedaghat Doost
Vincent Kassozi
Charlotte Grootaert
Myriam Claeys
Koen Dewettinck
John Van Camp
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
2019
2018
Complexation of flaxseed mucilage and protein through electrostatic interaction
Maryam Nikbakht Nasrabadi
Sayed Amir Hossein Goli
Ali Sedaghat Doost
Paul Van der Meeren
C3
Conferentie
2018
Edible coating for shelf-life prolongation of fresh fruits containing cinnamaldehyde stabilized by quillaja saponin
Ali Sedaghat Doost
Asep Wawan Permana
Paul Van der Meeren
C3
Conferentie
2018
Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
Ali Sedaghat Doost
Dimas Rahadian Aji Muhammad
Christian Stevens
Koen Dewettinck
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD HYDROCOLLOIDS
2018
Fabrication of biopolymer nano-complexes of almond gum and whey protein isolate
Ali Sedaghat Doost
Paul Van der Meeren
C3
Conferentie
2018
Fabrication of Origanum compactum essential oil nanoemulsions stabilized using quillaja saponin biosurfactant
Ali Sedaghat Doost
Frank Devlieghere
Ann Dirckx
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD PROCESSING AND PRESERVATION
2018
Fabrication of thymol nano-emulsions as a potential natural antioxidant
Ali Sedaghat Doost
Paul Van der Meeren
C3
Conferentie
2018
Formulation of novel biopolymer nanoparticles for targeted delivery of bioactive compounds
Ali Sedaghat Doost
Dimas Rahadian Aji Muhammad
Paul Van der Meeren
C3
Conferentie
2018
Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin
Ali Sedaghat Doost
Koen Dewettinck
Frank Devlieghere
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2018
Self-assembly and characterization of biopolymer particles via electrostatic interaction between flaxseed mucilage and protein
Maryam Nikbakht Nasrabadi
Sayed Amir Hossein Goli
Ali Sedaghat Doost
Paul Van der Meeren
C3
Conferentie
2018
2017
Antioxidant efficacy of soybean cake extracts in soy oil protection
Nafiseh Zamindar
Moein Bashash
Farideh Khorshidi
Alireza Serjouie
Maryam Araj Shirvani
Hajar Abbasi
Ali Sedaghat Doost
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
2017
Influence of environmental stress on stability of oregano oil in water nanoemulsions applicable as an antimicrobial agent
Ali Sedaghat Doost
Paul Van der Meeren
C3
Conferentie
2017
Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions
Ali Sedaghat Doost
Davy Sinnaeve
Lorenz De Neve
Paul Van der Meeren
A1
Artikel in een tijdschrift
in
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
2017