Takip et
Fatemeh Ghiasi
Fatemeh Ghiasi
Assistant Professor, Department of Food Science and Technology, Shiraz University
shirazu.ac.ir üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Nanoencapsulation technologies for the food and nutraceutical industries
SM Jafari
Academic Press, 2017
2292017
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
1142014
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
862022
Effects of commercial oat fiber on characteristics of batter and sponge cake
M Majzoobi, M Habibi, S Hedayati, F Ghiasi, A Farahnaky
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) 17 (1), 99-107, 2015
612015
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
572014
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
512020
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
502020
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
392019
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
372022
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
352022
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
332019
Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ
M Majzoobi, F Ghiasi, A Farahnaky
International Journal of Food Science and Technology 51 (1), 78-86, 2016
292016
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
252021
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
232021
Nanocapsule formation by complexation of biopolymers
SMH Hosseini, F Ghiasi, M Jahromi
Nanoencapsulation technologies for the food and nutraceutical industries …, 2017
232017
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
212023
Effective mitigation in the amount of acrylamide through enzymatic approaches
E Abedi, SMB Hashemi, F Ghiasi
Food Research International 172, 113177, 2023
182023
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
182021
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
142022
An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions
F Ghiasi, H Hashemi, S Esteghlal, SMH Hosseini
Foods 13 (3), 485, 2024
102024
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20