Seid Mahdi Jafari
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Encapsulation efficiency of food flavours and oils during spray drying
SM Jafari, E Assadpoor, Y He, B Bhandari
Drying technology 26 (7), 816-835, 2008
Re-coalescence of emulsion droplets during high-energy emulsification
SM Jafari, E Assadpoor, Y He, B Bhandari
Food hydrocolloids 22 (7), 1191-1202, 2008
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
DJ McClements, SM Jafari
Advances in colloid and interface science 251, 55-79, 2018
Nano-emulsion production by sonication and microfluidization—a comparison
S Mahdi Jafari, Y He, B Bhandari
International journal of food properties 9 (3), 475-485, 2006
Evaluation of different factors affecting antimicrobial properties of chitosan
M Hosseinnejad, SM Jafari
International journal of biological macromolecules 85, 467-475, 2016
Production of sub-micron emulsions by ultrasound and microfluidization techniques
SM Jafari, Y He, B Bhandari
Journal of food engineering 82 (4), 478-488, 2007
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
SMT Gharibzahedi, SM Jafari
Trends in Food Science & Technology 62, 119-132, 2017
Nano-particle encapsulation of fish oil by spray drying
SM Jafari, E Assadpoor, B Bhandari, Y He
Food Research International 41 (2), 172-183, 2008
Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives
M Taghvaei, SM Jafari
Journal of food science and technology 52, 1272-1282, 2015
Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
T Ghorbanzade, SM Jafari, S Akhavan, R Hadavi
Food chemistry 216, 146-152, 2017
Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds
AF Esfanjani, SM Jafari
Colloids and Surfaces B: Biointerfaces 146, 532-543, 2016
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins
I Katouzian, SM Jafari
Trends in Food Science & Technology 53, 34-48, 2016
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
SA Mahdavi, SM Jafari, E Assadpoor, D Dehnad
International journal of biological macromolecules 85, 379-385, 2016
Inorganic and metal nanoparticles and their antimicrobial activity in food packaging applications
M Hoseinnejad, SM Jafari, I Katouzian
Critical reviews in microbiology 44 (2), 161-181, 2018
Applications of response surface methodology in the food industry processes
M Yolmeh, SM Jafari
Food and Bioprocess Technology 10 (3), 413-433, 2017
Optimization of nano-emulsions production by microfluidization
SM Jafari, Y He, B Bhandari
European Food Research and Technology 225, 733-741, 2007
A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers
E Assadpour, S Mahdi Jafari
Critical reviews in food science and nutrition 59 (19), 3129-3151, 2019
Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review
SA Mahdavi, SM Jafari, M Ghorbani, E Assadpoor
Drying technology 32 (5), 509-518, 2014
Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities
M Hadidi, S Pouramin, F Adinepour, S Haghani, SM Jafari
Carbohydrate polymers 236, 116075, 2020
Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers
A Rezaei, M Fathi, SM Jafari
Food hydrocolloids 88, 146-162, 2019
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