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Page 1
Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules.
Molecules. 2020 Feb 1;25(3):638. doi: 10.3390/molecules25030638.
Molecules. 2020.
PMID: 32024189
Free PMC article.
Review.
Advantages of techniques to fortify food products with the benefits of fish oil.
Jamshidi A, Cao H, Xiao J, Simal-Gandara J.
Jamshidi A, et al.
Food Res Int. 2020 Nov;137:109353. doi: 10.1016/j.foodres.2020.109353. Epub 2020 May 26.
Food Res Int. 2020.
PMID: 33233057
Review.
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Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion.
Jamshidi A, Antequera T, Solomando JC, Perez-Palacios T.
Jamshidi A, et al.
J Food Sci Technol. 2020 Jan;57(1):60-69. doi: 10.1007/s13197-019-04029-5. Epub 2019 Aug 21.
J Food Sci Technol. 2020.
PMID: 31975708
Free PMC article.
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Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
Pourashouri P, Shabanpour B, Kordjazi M, Jamshidi A.
Pourashouri P, et al. Among authors: jamshidi a.
J Sci Food Agric. 2020 Sep;100(12):4474-4482. doi: 10.1002/jsfa.10488. Epub 2020 Jun 2.
J Sci Food Agric. 2020.
PMID: 32399983
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Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality.
Jamshidi A, Shabanpour B, Pourashouri P, Raeisi M.
Jamshidi A, et al.
Food Res Int. 2018 Dec;114:240-250. doi: 10.1016/j.foodres.2018.07.066. Epub 2018 Aug 2.
Food Res Int. 2018.
PMID: 30361022
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