Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Shima Saffarionpour"'
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Externí odkaz:
https://doaj.org/article/61dc505086334865b57abb68bbccd264
Autor:
Shima Saffarionpour
Publikováno v:
JCIS Open, Vol 3, Iss , Pp 100020- (2021)
One-step emulsification approaches enable prevention of the loss of emulsion droplets associated with two-step emulsification approaches. Stimuli-responsive amphiphilic block copolymers, emulsifiers, and nanoparticles that are responsive to changes i
Externí odkaz:
https://doaj.org/article/0f02cd2c8fd84819a2e82eea87ca078a
Publikováno v:
Journal of Food Measurement and Characterization. 17:2041-2061
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65bfa8ec2fc028571468d971f8e81c77
https://doi.org/10.1007/s11694-022-01691-w
https://doi.org/10.1007/s11694-022-01691-w
Publikováno v:
Current Opinion in Food Science. 43:155-162
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2150d41c818d68ae92392719cfc8abfe
https://doi.org/10.1016/j.cofs.2021.12.003
https://doi.org/10.1016/j.cofs.2021.12.003
Publikováno v:
Food and Bioprocess Technology. 15:421-439
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4edc0a21cfad44029da610855e0f626b
https://doi.org/10.1007/s11947-021-02756-2
https://doi.org/10.1007/s11947-021-02756-2
Publikováno v:
Food & Function.
Thermal stability of ferrous ammonium phosphate is significantly improved by complexation with β-cyclodextrin. The formed complex can be used for iron delivery in foods processed at elevated temperatures.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d059fa492743b6040e8b1f04557c435
https://doi.org/10.1039/d3fo00090g
https://doi.org/10.1039/d3fo00090g
Publikováno v:
Food and Bioprocess Technology. 14:1611-1614
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0e641712b3ad97c3e39b5fe9664106e
https://doi.org/10.1007/s11947-021-02680-5
https://doi.org/10.1007/s11947-021-02680-5
Publikováno v:
Drug Delivery and Translational Research. 12:124-157
Curcumin is a biomolecule with functional moieties, which contribute to its anti-inflammatory, anticancer, and antioxidant properties. It has shown several therapeutic effects on treating inflammatory and neurodegenerative diseases and contributes to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca383661724080741d785c133e09f55c
https://doi.org/10.1007/s13346-021-00936-3
https://doi.org/10.1007/s13346-021-00936-3
Publikováno v:
Food and Bioprocess Technology. 14:587-625
Vitamins and iron are micronutrients that are of paramount importance in human nutrition. High prevalence of the diseases caused by micronutrient deficiency accentuates the need to consider strategies for the fortification of food products with these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a74487f9da26468344688eaef3c03e2d
https://doi.org/10.1007/s11947-021-02586-2
https://doi.org/10.1007/s11947-021-02586-2
Autor:
Shima Saffarionpour
Publikováno v:
Shima Saffarionpour
Preservation of hydrophobic, volatile, food flavor ingredients during processing is a foremost concern for food manufacturers. Nanoencapsulation is a method, which enables achieving enhanced thermal stability, solubility, and antioxidant activity of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ed5b9f7e523052f6a0df773d574487
https://doi.org/10.1007/s11947-019-02285-z
https://doi.org/10.1007/s11947-019-02285-z