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Page 1
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids.
Foods. 2019 Jul 17;8(7):262. doi: 10.3390/foods8070262.
Foods. 2019.
PMID: 31319521
Free PMC article.
Review.
An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions.
Ghiasi F, Hashemi H, Esteghlal S, Hosseini SMH.
Ghiasi F, et al. Among authors: esteghlal s.
Foods. 2024 Feb 2;13(3):485. doi: 10.3390/foods13030485.
Foods. 2024.
PMID: 38338620
Free PMC article.
Review.
Item in Clipboard
Development of casein-based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid.
Malekhosseini P, Alami M, Khomeiri M, Esteghlal S, Nekoei AR, Hosseini SMH.
Malekhosseini P, et al. Among authors: esteghlal s.
Food Sci Nutr. 2019 Jan 24;7(2):519-527. doi: 10.1002/fsn3.827. eCollection 2019 Feb.
Food Sci Nutr. 2019.
PMID: 30847130
Free PMC article.
Item in Clipboard
Physical and mechanical properties of gelatin-CMC composite films under the influence of electrostatic interactions.
Esteghlal S, Niakousari M, Hosseini SMH.
Esteghlal S, et al.
Int J Biol Macromol. 2018 Jul 15;114:1-9. doi: 10.1016/j.ijbiomac.2018.03.079. Epub 2018 Mar 17.
Int J Biol Macromol. 2018.
PMID: 29555510
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Gelatin-hydroxypropyl methylcellulose water-in-water emulsions as a new bio-based packaging material.
Esteghlal S, Niakosari M, Hosseini SM, Mesbahi GR, Yousefi GH.
Esteghlal S, et al.
Int J Biol Macromol. 2016 May;86:242-9. doi: 10.1016/j.ijbiomac.2016.01.065. Epub 2016 Jan 22.
Int J Biol Macromol. 2016.
PMID: 26808017
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Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics.
Shahamirian M, Eskandari MH, Niakousari M, Esteghlal S, Hashemi Gahruie H, Mousavi Khaneghah A.
Shahamirian M, et al. Among authors: esteghlal s.
J Food Sci Technol. 2019 Mar;56(3):1174-1183. doi: 10.1007/s13197-019-03580-5. Epub 2019 Mar 2.
J Food Sci Technol. 2019.
PMID: 30956297
Free PMC article.
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