Ali Nasirpour
Ali Nasirpour
Associate Professor of Food Science, Isfahan University of Technology
Потвърден имейл адрес: cc.iut.ac.ir - Начална страница
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Позовавания
Година
Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules
F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour
Innovative Food Science & Emerging Technologies 19, 29-43, 2013
4422013
Application of cellulosic nanofibers in food science using electrospinning and its potential risk
A Rezaei, A Nasirpour, M Fathi
Comprehensive Reviews in Food Science and Food Safety 14 (3), 269-284, 2015
1392015
Baby foods: formulations and interactions (a review)
A Nasirpour, J Scher, S Desobry
Critical Reviews in Food Science and Nutrition 46 (8), 665-681, 2006
1072006
Design and characterization of astaxanthin-loaded nanostructured lipid carriers
F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour
Innovative Food Science & Emerging Technologies 26, 366-374, 2014
1062014
Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
F Tamjidi, A Nasirpour, M Shahedi
Food Science and Technology International 18 (4), 381–390, 2012
792012
Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
S Pirestani, A Nasirpour, J Keramat, S Desobry, J Jasniewski
Carbohydrate Polymers 157, 1620-1627, 2017
692017
Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates
A Rezaei, A Nasirpour, H Tavanai
Food Hydrocolloids 60, 461-469, 2016
682016
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
S Pirestani, A Nasirpour, J Keramat, S Desobry
Carbohydrate polymers 155, 201-207, 2017
572017
Nanoporous cellulose nanocomposite foams as high insulated food packaging materials
S Ahmadzadeh, A Nasirpour, J Keramat, N Hamdami, T Behzad, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 468, 201-210, 2015
512015
Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system
S Pirestani, A Nasirpour, J Keramat, S Desobry, J Jasniewski
Food Hydrocolloids 79, 228-234, 2018
502018
Effect of modified whey protein concentrate on physical properties and stability of whipped cream
M Sajedi, A Nasirpour, J Keramat, S Desobry
Food Hydrocolloids 36, 93-101, 2014
472014
Fabrication of electrospun almond gum/PVA nanofibers as a thermostable delivery system for vanillin
A Rezaei, H Tavanai, A Nasirpour
International journal of biological macromolecules 91, 536-543, 2016
462016
Rheological and physical properties of yogurt enriched with phytosterol during storage
Z Izadi, A Nasirpour, GA Garoosi, F Tamjidi
Journal of food science and technology 52 (8), 5341-5346, 2015
462015
β-lactoglobulin-Angum gum (Amygdalus Scoparia Spach) complexes: Preparation and emulsion stabilization
A Golkar, A Nasirpour, J Keramat
Journal of Dispersion Science and Technology 36 (5), 685-694, 2015
352015
Evaluation of release kinetics and mechanisms of curcumin and curcumin-β-cyclodextrin inclusion complex incorporated in electrospun almond gum/PVA nanofibers in simulated …
A Rezaei, A Nasirpour
BioNanoScience 9 (2), 438-445, 2019
312019
Stability of astaxanthin‐loaded nanostructured lipid carriers in beverage systems
F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour
Journal of the Science of Food and Agriculture 98 (2), 511-518, 2018
302018
EDTA and α‐tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers
F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour
European Journal of Lipid Science and Technology 116 (8), 968-977, 2014
302014
Modeling of lactose crystallization and color changes in model infant foods
A Nasirpour, J Scher, M Linder, S Desobry
Journal of dairy science 89 (7), 2365-2373, 2006
302006
A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated …
A Rezaei, A Nasirpour, H Tavanai, M Fathi
Flavour and Fragrance Journal 31 (6), 442-447, 2016
292016
Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans
N Zamindar, MS Baghekhandan, A Nasirpour, M Sheikhzeinoddin
Journal of food science and technology 50 (1), 108-114, 2013
292013
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