Items where Author is "Falsafi, S. R."

Article

(2025) How do various encapsulation techniques improve the oral delivery of food protein hydrolysates? Food Frontiers. pp. 40-64. ISSN 26438429 (ISSN)

(2025) Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook. Food and Bioprocess Technology. p. 20. ISSN 1935-5130

(2025) β-lactoglobulin amyloid fibrils: Architecture, preparation, characterization, and. Food Hydrocolloids. p. 19. ISSN 0268-005X

(2024) Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches. Trends in Food Science & Technology. p. 17. ISSN 0924-2244

(2024) Improving physicochemical and nutritional attributes of rice starch through green modification techniques. Food Chemistry. p. 26. ISSN 0308-8146

(2024) Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors. Food Reviews International. pp. 2344-2377. ISSN 87559129 (ISSN)

(2024) Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds. Advances in Colloid and Interface Science. p. 22. ISSN 0001-8686

(2024) Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging. Food Frontiers. pp. 350-391.

(2024) Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch? Food Frontiers. pp. 1410-1444.

(2023) Biopolymer Nanovehicles for Oral Delivery of Natural Anticancer Agents. Advanced Functional Materials. p. 29. ISSN 1616-301X

(2023) Bixin-loaded colloidal nanodelivery systems, techniques and applications. Food Chemistry. p. 13. ISSN 0308-8146

(2023) Dialdehyde carbohydrates - Advanced functional materials for biomedical applications. Carbohydrate Polymers. p. 27. ISSN 0144-8617

(2023) How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocolloids. ISSN 0268005X (ISSN)

(2023) Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science & Technology. p. 29. ISSN 0924-2244

(2023) Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch. Food Chemistry-X. p. 19. ISSN 2590-1575

(2023) Metal nanoparticles and carbohydrate polymers team up to improve biomedical outcomes. Biomedicine & Pharmacotherapy. p. 27. ISSN 0753-3322

(2023) Ovalbumin, an outstanding food hydrocolloid: Applications technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocolloids. p. 24. ISSN 0268-005X

(2023) Pullulan nanocomposites: Effect of nanoparticles and essential oil reinforcement on its performance and food packaging applications. Food and Humanity. pp. 887-894. ISSN 29498244 (ISSN)

(2023) Recent trends in the application of protein electrospun fibers for loading food bioactive compounds. Food Chemistry-X. p. 15. ISSN 2590-1575

(2023) Seed gum-based delivery systems and their application in encapsulation of bioactive molecules. Critical Reviews in Food Science and Nutrition. pp. 9937-9960. ISSN 1549-7852 (Electronic) 1040-8398 (Linking)

(2023) Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts. Carbohydrate Polymers. p. 22. ISSN 0144-8617

(2022) Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, <i>in-vitro</i> and <i>in-vivo </i>study. Food Chemistry. p. 11. ISSN 0308-8146

(2022) Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study. FOOD CHEMISTRY. ISSN 0308-8146 1873-7072 J9 - FOOD CHEM

(2022) Encapsulation of bioactives within electrosprayed Kappa-carrageenan nanoparticles. CARBOHYDRATE POLYMERS. ISSN 0144-8617 1879-1344 J9 - CARBOHYD POLYM

(2022) Encapsulation of bioactives within electrosprayed Κ-carrageenan nanoparticles. Carbohydrate Polymers. p. 13. ISSN 0144-8617

(2022) How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends in Food Science & Technology. pp. 217-237. ISSN 0924-2244

(2022) Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. Food Hydrocolloids. ISSN 0268005X (ISSN)

(2022) Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. FOOD HYDROCOLLOIDS. ISSN 0268-005X 1873-7137 J9 - FOOD HYDROCOLLOID

(2022) Lycopene nanodelivery systems; recent advances. Trends in Food Science & Technology. pp. 378-399. ISSN 0924-2244

(2022) Lycopene nanodelivery systems; recent advances. TRENDS IN FOOD SCIENCE & TECHNOLOGY. pp. 378-399. ISSN 0924-2244 1879-3053 J9 - TRENDS FOOD SCI TECH

(2022) Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility? CARBOHYDRATE POLYMERS. ISSN 01448617 (ISSN)

(2022) Oat starch- How physical and chemical modifications affect the physicochemical attributes and digestibility? Carbohydrate Polymers. p. 16. ISSN 0144-8617

(2022) Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes. PHARMACOLOGICAL RESEARCH. ISSN 1043-6618 1096-1186 J9 - PHARMACOL RES

(2022) Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices. Carbohydrate Polymers. p. 17. ISSN 0144-8617

(2022) Seed gum-based delivery systems and their application in encapsulation of bioactive molecules. Crit Rev Food Sci Nutr. pp. 1-24. ISSN 1040-8398

(2022) The role of emulsification strategy on the electrospinning of beta-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate. Food Chemistry. p. 131826. ISSN 1873-7072 (Electronic) 0308-8146 (Linking)

(2022) The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate. Food Chem. p. 131826. ISSN 0308-8146

Book Section

(2021) Possible health risks associated with nanostructures in food. In: Safety and Regulatory Issues of Nanoencapsulated Food Ingredients. Elsevier, pp. 31-118. ISBN 9780128157251 (ISBN)

(2020) Design and formulation of nano/micro-encapsulated natural bioactive compounds for food applications. In: Application of Nano/Microencapsulated Ingredients in Food Products. Elsevier, pp. 1-41. ISBN 9780128157268 (ISBN)