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Fatemeh Ghiasi
Fatemeh Ghiasi
Assistant Professor, Department of Food Science and Technology, Shiraz University
在 shirazu.ac.ir 的电子邮件经过验证 - 首页
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引用次数
引用次数
年份
Nanoencapsulation technologies for the food and nutraceutical industries
SM Jafari
Academic Press, 2017
1932017
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
1032014
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
652022
Effects of commercial oat fiber on characteristics of batter and sponge cake
M Majzoobi, M Habibi, S Hedayati, F Ghiasi, A Farahnaky
JKUAT, 2018
612018
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
532014
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
472020
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
462020
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
352019
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
312022
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
312022
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
292019
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
282016
Nanocapsule formation by complexation of biopolymers
SMH Hosseini, F Ghiasi, M Jahromi
Nanoencapsulation technologies for the food and nutraceutical industries …, 2017
242017
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
222021
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
192021
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
172023
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
142021
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
102022
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
92022
Effective mitigation in the amount of acrylamide through enzymatic approaches
E Abedi, SMB Hashemi, F Ghiasi
Food Research International 172, 113177, 2023
82023
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