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Milad Fathi
Milad Fathi
Associate Professor; Department of Food Science and Technology, Isfahan University of Technology
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Nanoencapsulation of food ingredients using lipid based delivery systems
M Fathi, MR Mozafari, M Mohebbi
Trends in food science & technology 23 (1), 13-27, 2012
7212012
Nanoencapsulation of food ingredients using carbohydrate based delivery systems
M Fathi, Á Martín, DJ McClements
Trends in food science & technology 39 (1), 18-39, 2014
5672014
Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers
A Rezaei, M Fathi, SM Jafari
Food hydrocolloids 88, 146-162, 2019
3842019
Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients
M Fathi, F Donsi, DJ McClements
Comprehensive Reviews in Food Science and Food Safety, 2018
255*2018
Production of cellulose nanocrystals from pistachio shells and their application for stabilizing Pickering emulsions
N Kasiri, M Fathi
International journal of biological macromolecules 106, 1023-1031, 2018
2252018
Application of cellulosic nanofibers in food science using electrospinning and its potential risk
A Rezaei, A Nasirpour, M Fathi
Comprehensive Reviews in Food Science and Food Safety 14 (3), 269-284, 2015
2182015
Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit
M Fathi, M Mohebbi, SMA Razavi
Food and Bioprocess Technology 4, 1357-1366, 2011
2082011
Hesperetin-loaded solid lipid nanoparticles and nanostructure lipid carriers for food fortification: preparation, characterization, and modeling
M Fathi, J Varshosaz, M Mohebbi, F Shahidi
Food and Bioprocess Technology 6 (6), 1464-1475, 2013
1952013
Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages
B Vafania, M Fathi, S Soleimanian-Zad
Food and Bioproducts Processing 116, 240-248, 2019
1382019
Novel starch based nanocarrier for vitamin D fortification of milk: Production and characterization
E Hasanvand, M Fathi, A Bassiri, M Javanmard, R Abbaszadeh
Food and Bioproducts Processing 96, 264-277, 2015
1292015
Detection of Tilapia Lake Virus in Egyptian fish farms experiencing high mortalities in 2015
P Nicholson, MA Fathi, A Fischer, C Mohan, E Schieck, N Mishra, ...
Wiley, 2017
1132017
Development of cress seed mucilage/PVA nanofibers as a novel carrier for vitamin A delivery
A Fahami, M Fathi
Food Hydrocolloids 81, 31-38, 2018
1102018
Basil seed mucilage as a new source for electrospinning: Production and physicochemical characterization
F Kurd, M Fathi, H Shekarchizadeh
International journal of biological macromolecules 95, 689-695, 2017
1072017
Encapsulation of Orange Essential Oil Using Cross-linked Electrospun Gelatin Nanofibers
E Tavassoli-Kafrani, SAH Goli, M Fathi
Food and Bioprocess Technology 11 (2), 427-434, 2018
1042018
Novel hesperetin loaded nanocarriers for food fortification: Production and characterization
M Fathi, J Varshosaz
Journal of Functional Foods 5 (3), 1382-1391, 2013
1012013
Production of core-shell nanofibers from zein and tragacanth for encapsulation of saffron extract
MA Dehcheshmeh, M Fathi
International Journal of Biological Macromolecules 122, 272-279, 2019
972019
Production and characterization of chitin nanocrystals from prawn shell and their application for stabilization of Pickering emulsions
MR Barkhordari, M Fathi
Food Hydrocolloids 82, 338-345, 2018
932018
Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages
M Karim, M Fathi, S Soleimanian-Zad
Journal of Food Engineering 288, 110140, 2021
772021
Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network
M Mohebbi, F Shahidi, M Fathi, A Ehtiati, M Noshad
Food and Bioproducts Processing 89 (4), 362-366, 2011
762011
Production of novel vitamin D3 loaded lipid nanocapsules for milk fortification
A Kiani, M Fathi, SM Ghasemi
International Journal of Food Properties 20 (11), 2466-2476, 2017
702017
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