Ali Sedaghat Doost - Concepedia

Author

Ali Sedaghat Doost

Ghent University ORCID

Also Known As

A Doost, A S Doost, A. Sedaghat Doost, Ali Sedaghat Doost, Doost, Ali Sedaghat

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Ghent University Isfahan University of Technology Sebelas Maret University Gorgan University of Agricultural Sciences and Natural Resources

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	627
2	Engineering	8	8	327
3	Biochemistry	6	6	253
4	Natural Sciences	4	4	220
5	Medicine	2	2	67

Ali Sedaghat Doost

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
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
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions Seid Mahdi Jafari, Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Trends in Food Science & Technology Food ColloidColloidal SystemMicroemulsionSoft MatterEmulsion	2020	137
Recent advances in food colloidal delivery systems for essential oils and their main components Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Vincent Kassozi, Trends in Food Science & Technology Food ChemistryFood ColloidChemical EngineeringEmulsionColloidal Property	2020	137
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost, Vipul Gupta, Food Hydrocolloids Cinnamon Bark ExtractChemical EngineeringMicro-encapsulationXanthan Gum–shellac NanoparticlesNano-drug Delivery	2019	127
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, Food Hydrocolloids Food ChemistryFood ColloidBiochemistryNatural SciencesEmulsion	2018	110
Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement Ali Sedaghat Doost, John Van Camp, Koen Dewettinck, Food Chemistry Quillaja SaponinMicroemulsionBio-based NanomaterialsThymol NanoemulsionsBiomolecular Engineering	2019	98
Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation Ali Sedaghat Doost, Dimas Rahadian Aji Muhammad, Christian V. Stevens, Food Hydrocolloids Food ChemistryNanomedicineFood NanotechnologyHealth SciencesBio-based Nanomaterials	2018	83
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, Food Chemistry Polysorbate 80MicelleMicroemulsionNon-ionic Emulsifier TypeCinnamaldehyde Nanoemulsions	2018	68
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, International Journal of Biological Macromolecules Biofunctional MaterialEngineeringNatural PolymerNano-drug DeliveryBiomedical Engineering	2019	67
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, Colloids and Surfaces B Biointerfaces Food ChemistryFlaxseed Oil EmulsionsFood ColloidFlaxseed ProteinSurfactant Solution	2019	61

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