Ali Sedaghat Doost

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 · 716 citations · Full text

Life Sciences, Biochemistry, Food Science +15

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 · 148 citations

Engineering, Chemical Engineering, Food Science +12

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 · 142 citations

Agriculture, Food Science, Pharmaceutics +17

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 · 132 citations

Pharmacy, Pharmaceutics, Drug Delivery +13

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 · 112 citations · Full text

Agriculture, Biochemistry, Food Science +15