| Modification approaches of plant-based proteins to improve their techno-functionality and use in food products MN Nasrabadi, AS Doost, R Mezzenga Food Hydrocolloids 118, 106789, 2021 | 353 | 2021 |
| Recent advances in food colloidal delivery systems for essential oils and their main components AS Doost, MN Nasrabadi, V Kassozi, H Nakisozi, P Van der Meeren Trends in Food Science & Technology 99, 474-486, 2020 | 116 | 2020 |
| Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques AS Doost, MN Nasrabadi, J Wu, Q A'yun, P Van der Meeren Trends in food science & technology 91, 1-11, 2019 | 111 | 2019 |
| Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions SM Jafari, AS Doost, MN Nasrabadi, S Boostani, P Van der Meeren Trends in Food Science & Technology 98, 117-128, 2020 | 104 | 2020 |
| Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract DRA Muhammad, AS Doost, V Gupta, MD bin Sintang, D Van de Walle, ... Food Hydrocolloids 100, 105377, 2020 | 102 | 2020 |
| Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum–Whey protein isolate nano-complexes AS Doost, MN Nasrabadi, V Kassozi, K Dewettinck, CV Stevens, ... Food Hydrocolloids 88, 218-227, 2019 | 100 | 2019 |
| Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement AS Doost, J Van Camp, K Dewettinck, P Van der Meeren Food chemistry 293, 134-143, 2019 | 83 | 2019 |
| Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation AS Doost, DRA Muhammad, CV Stevens, K Dewettinck, ... Food Hydrocolloids 83, 190-201, 2018 | 66 | 2018 |
| Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: A comparison of polysorbate 80 and hydrophobically modified inulin AS Doost, K Dewettinck, F Devlieghere, P Van der Meeren Food Chemistry 258, 237-244, 2018 | 62 | 2018 |
| Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants MN Nasrabadi, SAH Goli, AS Doost, K Dewettinck, P Van der Meeren Colloids and Surfaces B: Biointerfaces 184, 110489, 2019 | 60 | 2019 |
| Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies MN Nasrabadi, SAH Goli, AS Doost, B Roman, K Dewettinck, CV Stevens, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 563, 170-182, 2019 | 57 | 2019 |
| Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles DRA Muhammad, CG Gonzalez, A Sedaghat Doost, D Van de Walle, ... Food and Bioprocess Technology 12, 976-989, 2019 | 56 | 2019 |
| Self-assembly, functionality, and in-vitro properties of quercetin loaded nanoparticles based on shellac-almond gum biological macromolecules AS Doost, V Kassozi, C Grootaert, M Claeys, K Dewettinck, J Van Camp, ... International journal of biological macromolecules 129, 1024-1033, 2019 | 52 | 2019 |
| Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment AS Doost, MN Nasrabadi, SAH Goli, M Van Troys, P Dubruel, N De Neve, ... Food Research International 128, 108779, 2020 | 49 | 2020 |
| Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions MN Nasrabadi, AS Doost, SAH Goli, P Van der Meeren Food Chemistry 311, 125872, 2020 | 48 | 2020 |
| Fabrication of Origanum compactum essential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant A Sedaghat Doost, F Devlieghere, A Dirckx, P Van der Meeren Journal of Food Processing and Preservation 42 (7), e13668, 2018 | 46 | 2018 |
| Insect protein concentrates from Mexican edible insect: Structural and functional characterization D BaigtsAllende, Diana, Sedaghat Doost, Ali, Ramírez-Rodrigues, Melina, De ... LWT, 2021 | 39 | 2021 |
| Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions AS Doost, D Sinnaeve, L De Neve, P Van der Meeren Colloids and Surfaces A: Physicochemical and Engineering Aspects 525, 38-48, 2017 | 38 | 2017 |
| Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring H Li, J Wu, AS Doost, J Su, P Van der Meeren Food Hydrocolloids 113, 106489, 2021 | 37 | 2021 |
| A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications AS Doost, M Akbari, CV Stevens, AD Setiowati, P Van der Meeren Trends in Food Science & Technology 86, 16-24, 2019 | 33 | 2019 |
