Следене
Ali Nasirpour
Ali Nasirpour
Associate Professor of Food Science, Isfahan University of Technology
Потвърден имейл адрес: cc.iut.ac.ir - Начална страница
Заглавие
Позовавания
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
6912013
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
2182015
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
1702014
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
1332017
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
1282006
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
1272018
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
1242017
Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates
A Rezaei, A Nasirpour, H Tavanai
Food Hydrocolloids 60, 461-469, 2016
1212016
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
1082012
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, 5341-5346, 2015
952015
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, 438-445, 2019
942019
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
832014
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
792016
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
762015
Physical, mechanical, thermal and structural characteristics of nanoencapsulated vitamin E loaded carboxymethyl cellulose films
A Mirzaei-Mohkam, F Garavand, D Dehnad, J Keramat, A Nasirpour
Progress in Organic Coatings 138, 105383, 2020
602020
Encapsulation of curcumin using electrospun almond gum nanofibers: fabrication and characterization
A Rezaei, A Nasirpour
International journal of food properties 21 (1), 1608-1618, 2018
482018
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
472016
Reducing blood cholesterol by a healthy diet
Z. Izadi, A. Nasirpour, M. Izadi, and T. Izadi
International Food Research Journal 19 (1), 29-37, 2012
462012
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
452018
Formulation and characterization of Taxifolin‐loaded lipid nanovesicles (Liposomes, Niosomes, and Transfersomes) for beverage fortification
F Hasibi, A Nasirpour, J Varshosaz, P García‐Manrique, ...
European journal of lipid science and technology 122 (2), 1900105, 2020
442020
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