Maryam Nikbakht Nasrabadi

Production of food nanomaterials by specialized equipment

Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Anja Sadžak, 2020 .

Recent advances in food colloidal delivery systems for essential oils and their main components

Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Paul Van der Meeren, 2020 .

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, Raffaele Mezzenga, 2021 .

Evaluation of Biopolymer-Based Emulsion for Delivering Conjugated Linoleic Acid (CLA) as a Functional Ingredient in Beverages

Maryam Nikbakht Nasrabadi, S. A. H. Goli, A. Nasirpour, 2015 .

Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes.

Maryam Nikbakht Nasrabadi, S. A. H. Goli, P. Van der Meeren, 2020, International journal of biological macromolecules.

Characteristics of vitamin E-loaded nanofibres from dextran

Maryam Nikbakht Nasrabadi, M. Fathi, J. Varshosaz, 2017 .

Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques

Maryam Nikbakht Nasrabadi, P. Van der Meeren, Maryam Nikbakht Nasrabadi, 2019, Trends in Food Science & Technology.

Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

Maryam Nikbakht Nasrabadi, P. Van der Meeren, S. Jafari, 2020 .

Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model

Maryam Nikbakht Nasrabadi, K. Dewettinck, P. Van der Meeren, 2020 .