Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Sara Esteghlal"'
Publikováno v:
Foods, Vol 13, Iss 3, p 485 (2024)
Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stab
Externí odkaz:
https://doaj.org/article/c258ad72de924bb5b4b643c6e041de20
Autor:
Sara Esteghlal, Hadi Hashemi Gahruie, Mehrdad Niakousari, Francisco J. Barba, Alaa El-Din Bekhit, Kumar Mallikarjunan, Shahin Roohinejad
Publikováno v:
Foods, Vol 8, Iss 7, p 262 (2019)
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ul
Externí odkaz:
https://doaj.org/article/71717292122343f496b2da93f7862f76
Publikováno v:
Journal of Polymers and the Environment. 31:2204-2215
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d763e70acb30493402870803276f20e6
https://doi.org/10.1007/s10924-022-02745-2
https://doi.org/10.1007/s10924-022-02745-2
Autor:
Fatemeh Joukar, Fatemeh Sadeghi, Mahmood Naseri, Shahriyar Valizadeh, Sara Esteghlal, Seyed Mohammad Hashem Hosseini
Publikováno v:
Journal of Food Measurement and Characterization. 17:1535-1547
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e2304fb0f88569e3a4f739525b12e95
https://doi.org/10.1007/s11694-022-01720-8
https://doi.org/10.1007/s11694-022-01720-8
Autor:
Arash Ershadi, Mohammad Hadi Eskandari, Gholam Hossein Yousefi, Mahmoud Aminlari, Mohammad Hadian, Sara Esteghlal, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini
Publikováno v:
Journal of Polymers and the Environment. 31:81-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cd7b3cbff1964a891cbc3c19d53cf73
https://doi.org/10.1007/s10924-022-02598-9
https://doi.org/10.1007/s10924-022-02598-9
Zein is the main protein of corn with interesting properties such as having FDA approval for human oral consumption, biocompatibility, resistance to digestive enzymes, and easily forming nanoparticles that make it a good candidate to be used in food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d0305fe6c7312517a18eb06d135740f
https://doi.org/10.21203/rs.3.rs-1960865/v1
https://doi.org/10.21203/rs.3.rs-1960865/v1
Publikováno v:
Nanoscience & Nanotechnology-Asia. 10:134-141
Background: Electrospinning is a novel cost effective technique for generating nanofibers from a broad range of materials likely to be used as a coating film. Methods: In this project, pectin and chitosan solutions containing PVA were prepared and el
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::147551ce228866816f0d4b3a455001a1
https://doi.org/10.2174/2210681208666181002124634
https://doi.org/10.2174/2210681208666181002124634
Autor:
Javad Safari, Maliheh Keramat, Mohammad-Taghi Golmakani, Sara Esteghlal, Mohammadreza Khalesi
Publikováno v:
Nanoscience & Nanotechnology-Asia. 9:371-380
Introduction: In this study, Persian gum/poly (vinyl alcohol) nanofiber and whey protein isolate/ poly (vinyl alcohol) nanofiber were fabricated using electrospinning system. Materials & Methods: The effects of supplementation of Oliveria decumbens V
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ce6ff12ff14255ef5cd4cf439224904
https://doi.org/10.2174/2210681208666180507094702
https://doi.org/10.2174/2210681208666180507094702
Autor:
Amin Mousavi Khaneghah, Sara Esteghlal, Maryam Shahamirian, Mohammad Hadi Eskandari, Hadi Hashemi Gahruie, Mehrdad Niakousari
Publikováno v:
Journal of Food Science and Technology. 56:1174-1183
This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cc6525bb00197d5af8ab98cc9df4d61
https://doi.org/10.1007/s13197-019-03580-5
https://doi.org/10.1007/s13197-019-03580-5