Research Explorer

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Researcher

Maryam Nikbakht Nasrabadi

Publications & Research Data

Awards & Distinctions

20 Results

2021

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

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

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

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 NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostKoen DewettinckPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES B-BIOINTERFACES

Fabrication and physicochemical investigation of plant-based flaxseed oil-in-water Pickering emulsions stabilized by flaxseed protein-mucilage complex particles

Maryam Nikbakht NasrabadiPaul Van der MeerenSayed Amir Hossein Goli

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

2018

Complexation of flaxseed mucilage and protein through electrostatic interaction

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Sedaghat DoostPaul Van der Meeren

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

Characteristics of vitamin E-loaded nanofibres from dextran

Milad FathiMaryam Nikbakht NasrabadiJaleh Varshosaz

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD PROPERTIES

2016

Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage

Sajjad Khatibi AghdaAli NasirpourMaryam Nikbakht Nasrabadi

A1 Journal Article in JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Nasirpour

A1 Journal Article in FOOD CHEMISTRY

2015

Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages

Maryam Nikbakht NasrabadiSayed Amir Hossein GoliAli Nasirpour

A1 Journal Article in JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY