Mohammad Ghorbani

Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color

K. Mahdavee Khazaei, Seid Mahdi Jafari, Mohammad Ghorbani et al. · Carbohydrate Polymers · 2014 · 296 citations

Food Chemistry, Chemical Engineering, Storage Stability +5

Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials

Hamid Rajabi, Mohammad Ghorbani, Seid Mahdi Jafari et al. · Food Hydrocolloids · 2015 · 259 citations

Food Chemistry, Edible Film, Edible Packaging +6

Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

Sahar Akhavan Mahdavi, Seid Mahdi Jafari, Elham Assadpour et al. · Journal of Food Engineering · 2016 · 185 citations

Food Chemistry, Storage Stability, Jelly Formulation +3

Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics

Shirin Hasani, Seyed Mahdi Ojagh, Mohammad Ghorbani · International Journal of Biological Macromolecules · 2018 · 138 citations

Chemical Engineering, Structural Characteristics, Engineering +5

Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions

Elham Assadpour, Yahya Maghsoudlou, Seid Mahdi Jafari et al. · International Journal of Biological Macromolecules · 2016 · 137 citations

Folic Acid Nano-emulsification, Biomanufacturing, Engineering +4