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Onderzoeker
Maryam Nikbakht Nasrabadi
Profiel
Projecten
Publicaties & datasets
Activiteiten
Prijzen & Erkenningen
Octrooien
20
Resultaten
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
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
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
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
Fabrication and physicochemical investigation of plant-based flaxseed oil-in-water Pickering emulsions stabilized by flaxseed protein-mucilage complex particles
Maryam Nikbakht Nasrabadi
Paul Van der Meeren
Sayed Amir Hossein Goli
Proefschrift
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
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
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
Characteristics of vitamin E-loaded nanofibres from dextran
Milad Fathi
Maryam Nikbakht Nasrabadi
Jaleh Varshosaz
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
2017
2016
Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage
Sajjad Khatibi Aghda
Ali Nasirpour
Maryam Nikbakht Nasrabadi
A1
Artikel in een tijdschrift
in
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
2016
Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums
Maryam Nikbakht Nasrabadi
Sayed Amir Hossein Goli
Ali Nasirpour
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2016
2015
Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages
Maryam Nikbakht Nasrabadi
Sayed Amir Hossein Goli
Ali Nasirpour
A1
Artikel in een tijdschrift
in
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
2015