Nanoencapsulation technologies for the food and nutraceutical industries SM Jafari Academic Press, 2017 | 193 | 2017 |
Influence of soy protein isolate on the quality of batter and sponge cake M Majzoobi, F Ghiasi, M Habibi, S Hedayati, A Farahnaky Journal of Food Processing and Preservation 38 (3), 1164-1170, 2014 | 103 | 2014 |
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system F Ghiasi, MT Golmakani Innovative Food Science & Emerging Technologies 78, 103028, 2022 | 65 | 2022 |
Effects of commercial oat fiber on characteristics of batter and sponge cake M Majzoobi, M Habibi, S Hedayati, F Ghiasi, A Farahnaky JKUAT, 2018 | 61 | 2018 |
Effects of corn resistant starch on the physicochemical properties of cake M Majzoobi, S Hedayati, M Habibi, F Ghiasi, A Farahnaky Journal of Agricultural Science and Technology 16 (3), 569-576, 2014 | 53 | 2014 |
The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films HH Gahruie, M Mostaghimi, F Ghiasi, S Tavakoli, M Naseri, SMH Hosseini International Journal of Biological Macromolecules 160, 245-251, 2020 | 47 | 2020 |
A new approach in the hydrophobic modification of polysaccharide-based edible films using structured oil nanoparticles F Ghiasi, MT Golmakani, MH Eskandari, SMH Hosseini Industrial Crops and Products 154, 112679, 2020 | 46 | 2020 |
Development of highly stable colloidal dispersions of gelled-oil nanoparticles loaded with cuminaldehyde F Ghiasi, MH Eskandari, MT Golmakani, SMH Hosseini Journal of colloid and interface science 541, 65-74, 2019 | 35 | 2019 |
Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films SD Tabatabaei, F Ghiasi, HH Gahruie, SMH Hosseini Polymer Testing 106, 107427, 2022 | 31 | 2022 |
Development and characterization of gelatin and Persian gum composite edible films through complex coacervation HH Gahruie, A Mirzapour, F Ghiasi, MH Eskandari, M Moosavi-Nasab, ... Lwt 153, 112422, 2022 | 31 | 2022 |
The association between the preservative agents in foods and the risk of breast cancer F Javanmardi, J Rahmani, F Ghiasi, H Hashemi Gahruie, ... Nutrition and cancer 71 (8), 1229-1240, 2019 | 29 | 2019 |
Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ M Majzoobi, F Ghiasi, A Farahnaky International journal of food science & technology 51 (1), 78-86, 2016 | 28 | 2016 |
Nanocapsule formation by complexation of biopolymers SMH Hosseini, F Ghiasi, M Jahromi Nanoencapsulation technologies for the food and nutraceutical industries …, 2017 | 24 | 2017 |
Build-Up of a 3D Organogel Network within the Bilayer Shell of Nanoliposomes. A Novel Delivery System for Vitamin D3: Preparation, Characterization, and … F Ghiasi, MH Eskandari, MT Golmakani, RG Rubio, F Ortega Journal of agricultural and food chemistry 69 (8), 2585-2594, 2021 | 22 | 2021 |
Electrospinning of glutelin-hordein incorporated with Oliveria decumbens essential oil: Characterization of nanofibers N Zahabi, MT Golmakani, M Fazaeli, F Ghiasi, M Khalesi Colloids and Surfaces B: Biointerfaces 208, 112058, 2021 | 19 | 2021 |
Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques F Ghiasi, MT Golmakani Food Hydrocolloids 135, 108164, 2023 | 17 | 2023 |
A novel promising delivery system for cuminaldehyde using gelled lipid nanoparticles: Characterization and anticancer, antioxidant, and antibacterial activities F Ghiasi, MH Eskandari, MT Golmakani, HH Gahruie, R Zarei, ... International Journal of Pharmaceutics 610, 121274, 2021 | 14 | 2021 |
Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion F Ghiasi, MT Golmakani, MH Eskandari, SMH Hosseini Food Chemistry 376, 131929, 2022 | 10 | 2022 |
Roasted wheat germ: a natural plant product in development of nutritious milk pudding; physicochemical and nutritional properties M Majzoobi, F Ghiasi, MH Eskandari, A Farahnaky Foods 11 (12), 1815, 2022 | 9 | 2022 |
Effective mitigation in the amount of acrylamide through enzymatic approaches E Abedi, SMB Hashemi, F Ghiasi Food Research International 172, 113177, 2023 | 8 | 2023 |