A. Farahmand

发表

Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization

D. Poncelet, B. Ghorani, B. Emadzadeh, 2022, Food Hydrocolloids.

Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure.

N. Tucker, B. Ghorani, B. Emadzadeh, 2022, Food research international.

Influence of Selected Salts and Sugars on the Rheological Behavior of Quince Seed Mucilage

S. Naji‐Tabasi, A. Farahmand, S. Shahbazizadeh, 2021 .

A comprehensive parametric study for understanding the combined millifluidic and dripping encapsulation process and characterisation of oil-loaded capsules

D. Poncelet, B. Ghorani, B. Emadzadeh, 2021, Journal of microencapsulation.

Assembly and utilization of a millifluidic-inverse gelation platform for the gastrointestinal delivery of cinnamon oil emulsion

D. Poncelet, B. Ghorani, S. Miao, 2023, Food Bioscience.

Role of cyclodextrin inclusion complexes assembled in the fast-dissolving structures of electrospun gelatin mats to extend the release of menthol

B. Ghorani, B. Emadzadeh, A. Farahmand, 2024, Food Hydrocolloids.

“Electromillifluidic” encapsulation of cinnamon oil: Characterization and in-vitro digestion assessment

B. Ghorani, B. Emadzadeh, A. Farahmand, 2024, Journal of Food Engineering.

Double protection of probiotics in alginate hydrogel through emulsification incorporated with freeze drying and coaxial wet-electrospraying: Survivability and targeted delivery

B. Ghorani, B. Emadzadeh, A. Farahmand, 2024, LWT.