AD Scientific Index
 Open Nav
Login Login Pricing & Plans Pricing & Plans
Ali Sedaghat Doost

Ali Sedaghat Doost

Ghent University - Ghent / Belgium
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1397823
Universiteit Gent
person_outline Ali Sedaghat Doost's MOST POPULAR ARTICLES
1-) Modification approaches of plant-based proteins to improve their techno-functionality and use in food products Food Hydrocolloids 118, 106789, 2021
2-) Recent advances in food colloidal delivery systems for essential oils and their main components Trends in Food Science & Technology 99, 474-486, 2020
3-) Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions Trends in Food Science & Technology 98, 117-128, 2020
4-) Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques Trends in food science & technology 91, 1-11, 2019
5-) Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract Food Hydrocolloids 100, 105377, 2020