Maryam Nikbakht Nasrabadi

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

Food Colloid, Colloidal System, Microemulsion +2

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

Food Chemistry, Food Colloid, Chemical Engineering +8

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

Food Chemistry, Food Colloid, Biochemistry +11

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 et al. · Colloids and Surfaces B Biointerfaces · 2019 · 61 citations

Food Chemistry, Flaxseed Oil Emulsions, Food Colloid +7