Concepedia

Ali Sedaghat Doost

AS

28

Publications

2.2K

Citations

24

H-Index

2017

Active since

Affiliations

Ghent University(Current)

Isfahan University of Technology

Sebelas Maret University

Gorgan University of Agricultural Sciences and Natural Resources

Ali Sedaghat Doost is an author at Ghent University specializing in biomolecular engineering, food chemistry, and health sciences.

ORCID

Top concepts

Publications per year

2017–2022

28

Publications

28

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

Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost, Raffaele Mezzenga · Food Hydrocolloids · 2021 · 660 citations · Full text

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

Seid Mahdi Jafari, Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi et al. · Trends in Food Science & Technology · 2020 · 137 citations

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

Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Vincent Kassozi et al. · Trends in Food Science & Technology · 2020 · 137 citations

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

Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost, Vipul Gupta et al. · Food Hydrocolloids · 2019 · 127 citations

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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 et al. · Food Hydrocolloids · 2018 · 110 citations · Full text

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