A. Nasirpour

发表

Varietal differences in the effect of rice ageing on starch digestion

N. Pellegrini, A. Farahnaky, E. Capuano, 2019, Food Hydrocolloids.

Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil

M. Shahedi, A. Nasirpour, F. Tamjidi, 2014 .

Effect of electrohydrodynamic technique as a complementary process for cellulose extraction from bagasse: Crystalline to amorphous transition.

N. Hamdami, J. Keramat, A. Nasirpour, 2018, Carbohydrate polymers.

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 .

Effect of surface-modified montmorillonite on viscosity and gelation behavior of cellulose/NaOH solution

J. Keramat, S. Desobry, A. Nasirpour, 2015, Cellulose.

APPLICATION POSSIBILITY OF ELECTROHYDRODYNAMIC TECHNIQUE FOR CELLULOSE EXTRACTION FROM BAGASSE: OPTIMIZATION USING RESPONSE SURFACE METHODOLOGY

N. Hamdami, J. Keramat, A. Nasirpour, 2019, Cellulose Chemistry and Technology.

Nanoporous cellulose nanocomposite foams as high insulated food packaging materials

N. Hamdami, J. Keramat, S. Desobry, 2015 .

Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH

M. Shahedi, A. Nasirpour, M. Sobhaninia, 2017 .

Optimization of Asafoetida gum extraction and assessments of emulsion stability

J. Keramat, G. Djelveh, P. Michaud, 2019, Bioresource Technology Reports.

Structural characterization and thermal behavior of a gum extracted from Ferula assa foetida L.

J. Keramat, A. Ursu, Alain Marcati, 2018, Carbohydrate polymers.

Rheological and functional properties of asafoetida gum.

J. Keramat, A. Ursu, Alain Marcati, 2018, International journal of biological macromolecules.

Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates

M. Shahedi, A. Nasirpour, F. Tamjidi, 2013 .

Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction

J. Keramat, A. Nasirpour, Sima Saeidy, 2021, Journal of Dispersion Science and Technology.

Stabilization of Pickering emulsion using tragacanth nanoparticles produced by combination of ultrasonic and anti-solvent methods.

Hajar Shekarchizadeh, A. Nasirpour, P. Kolahi, 2021, Journal of the science of food and agriculture.

Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1

J. Keramat, A. Nasirpour, R. Emadi, 2022 .

Efficiency of calcined Aluminum-Magnesium layered double hydroxide for adsorption of aflatoxin M1 from solution and matrix of milk.

J. Keramat, A. Nasirpour, R. Emadi, 2021, Journal of food science.

Formulation and Characterization of Taxifolin‐Loaded Lipid Nanovesicles (Liposomes, Niosomes, and Transfersomes) for Beverage Fortification

G. Gutiérrez, J. Varshosaz, A. Nasirpour, 2020, European Journal of Lipid Science and Technology.

Effect of combination of ultrasonic treatment and anti-solvent methods as a high-efficiency method of nanoparticle production on the tragacanth gum properties

Hajar Shekarchizadeh, A. Nasirpour, P. Kolahi, 2021, Journal of Food Science and Technology.

Impact of Zataria multiflora Essential Oil, Nisin, Potassium Sorbate and LDPE Packaging Containing Nano-ZnO on Shelf Life of Caviar

N. Hamdami, M. Hejazi, A. Nasirpour, 2013 .

Physicochemical properties of calcium-fortified soymilk with microencapsulated and chelated calcium salt

J. Keramat, A. Nasirpour, Sima Saeidy, 2013, European Food Research and Technology.

Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy

J. Scher, S. Desobry, A. Nasirpour, 2014, Journal of Food Science and Technology.

Improving the emulsifying properties of β-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat.

J. Keramat, A. Nasirpour, Abdolkhalegh Golkar, 2017, Journal of the science of food and agriculture.

Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage

J. Scher, S. Desobry, A. Nasirpour, 2006 .

Reducing blood cholesterol by a healthy diet.

Z. Izadi, A. Nasirpour, M. Izadi, 2012 .

Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose

A. Esehaghbeygi, A. Nasirpour, Babak Athari, 2021, Journal of Food Processing and Preservation.

Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH, ionic strength, heat treatment, simulated gastric juice and freeze–thawing

M. Shahedi, J. Varshosaz, A. Nasirpour, 2017, Journal of Food Science and Technology.

Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules

M. Shahedi, J. Varshosaz, A. Nasirpour, 2013 .

Fabrication of electrospun almond gum/PVA nanofibers as a thermostable delivery system for vanillin.

H. Tavanai, A. Nasirpour, A. Rezaei, 2016, International journal of biological macromolecules.

Stability of astaxanthin-loaded nanostructured lipid carriers in beverage systems.

M. Shahedi, J. Varshosaz, A. Nasirpour, 2018, Journal of the science of food and agriculture.

A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva

M. Fathi, H. Tavanai, A. Nasirpour, 2016 .

Evaluation of Release Kinetics and Mechanisms of Curcumin and Curcumin-β-Cyclodextrin Inclusion Complex Incorporated in Electrospun Almond Gum/PVA Nanofibers in Simulated Saliva and Simulated Gastrointestinal Conditions

A. Nasirpour, A. Rezaei, 2019, BioNanoScience.

Encapsulation of curcumin using electrospun almond gum nanofibers: fabrication and characterization

A. Nasirpour, A. Rezaei, 2018 .

Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates

H. Tavanai, A. Nasirpour, A. Rezaei, 2016 .

β-lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes: Preparation and Emulsion Stabilization

J. Keramat, A. Nasirpour, Abdolkhalegh Golkar, 2015 .

Application of Cellulosic Nanofibers in Food Science Using Electrospinning and Its Potential Risk.

M. Fathi, A. Nasirpour, A. Rezaei, 2015, Comprehensive reviews in food science and food safety.

Emulsion properties of Asafoetida gum: Effect of oil concentration on stability and rheological properties

A. Ursu, G. Djelveh, P. Michaud, 2019, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

J. Keramat, A. Nasirpour, M. Aminifar, 2020 .

Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system

J. Keramat, S. Desobry, A. Nasirpour, 2018, Food Hydrocolloids.

Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food‐packaging industry

N. Hamdami, J. Keramat, S. Desobry, 2016 .

Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions.

S. A. H. Goli, J. Keramat, S. Desobry, 2023, International journal of biological macromolecules.

Effect of modified whey protein concentrate on physical properties and stability of whipped cream

J. Keramat, S. Desobry, A. Nasirpour, 2014 .

Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate.

J. Keramat, S. Desobry, A. Nasirpour, 2017, Carbohydrate polymers.

Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions.

J. Keramat, S. Desobry, A. Nasirpour, 2017, Carbohydrate polymers.

Optimisation, antioxidant attributes, stability and release behaviour of carboxymethyl cellulose films incorporated with nanoencapsulated vitamin E

J. Keramat, A. Nasirpour, F. Garavand, 2019, Progress in Organic Coatings.

Production of reduced-fat mayonnaise using electrostatic and covalent complexes of β-lactoglobulin and Farsi gum.

J. Keramat, A. Nasirpour, Abdolkhalegh Golkar, 2016 .

Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums.

S. A. H. Goli, Maryam Nikbakht Nasrabadi, A. Nasirpour, 2016, Food chemistry.

Microencapsulation of ubiquinone using complex coacervation for functional yoghurt

J. Keramat, N. Ahmadi, A. Nasirpour, 2015, Food Science and Biotechnology.

Rheological and physical properties of yogurt enriched with phytosterol during storage

G. Garoosi, Z. Izadi, A. Nasirpour, 2015, Journal of Food Science and Technology.

Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil

M. Shahedi, A. Nasirpour, F. Tamjidi, 2012, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Crystalline structure and morphological properties of porous cellulose/clay composites: The effect of water and ethanol as coagulants.

J. Keramat, S. Desobry, A. Nasirpour, 2016, Carbohydrate polymers.

Modeling of lactose crystallization and color changes in model infant foods.

M. Linder, J. Scher, S. Desobry, 2006, Journal of dairy science.

Baby Foods: Formulations and Interactions (A Review)

J. Scher, S. Desobry, A. Nasirpour, 2006, Critical reviews in food science and nutrition.

Lactose crystallization delay in model infant foods made with lactose, beta-lactoglobulin, and starch.

B. Cuq, J. Scher, S. Desobry, 2007, Journal of dairy science.

Emulsifying Properties of Angum Gum (Amygdalus scoparia Spach) Conjugated to β-Lactoglobulin through Maillard-Type Reaction

J. Keramat, S. Desobry, A. Nasirpour, 2015 .

Design and characterization of astaxanthin-loaded nanostructured lipid carriers

M. Shahedi, J. Varshosaz, A. Nasirpour, 2014 .

Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)

A. Nasirpour, Zahra Azary, 2018 .

Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage

S. A. H. Goli, A. Nasirpour, Sayede Fateme Ahmadi, 2018 .

Physicochemical and sensory properties of malt beverage containing sugar beet saponins

J. Keramat, A. Nasirpour, Sima Saeidy, 2022, Journal of Food Science and Technology.

Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)

J. Keramat, S. Desobry, C. Paris, 2022, Antioxidants.

EDTA and α‐tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers

M. Shahedi, J. Varshosaz, A. Nasirpour, 2014 .

Physical, mechanical, thermal and structural characteristics of nanoencapsulated vitamin E loaded carboxymethyl cellulose films

J. Keramat, A. Nasirpour, F. Garavand, 2020 .

Production of Novel Vitamin E Loaded Nanostructure Lipid Carriers and Lipid Nanocapsules for Milk Fortification

A. Nasirpour, M. Fathi, A. Kiani, 2021 .

Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization

M. Shahedi, N. Hamdami, M. Hejazi, 2014 .

Microencapsulation of Calcium Using Water-in-Oil-in-Water Double Emulsion Method

J. Keramat, A. Nasirpour, Sima Saeidy, 2014 .

Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans

A. Nasirpour, N. Zamindar, Mohamad Shahedi Baghekhandan, 2013, Journal of Food Science and Technology.

Optimization of Phytosterols Dispersion in an Oil/Water Emulsion Using Mixture Design Approach

Z. Izadi, A. Nasirpour, G. Garousi, 2012 .

Stabilization and optimization of doogh powder using some hydrocolloids: Production and characterization

N. Ahmadi, M. Bahrami, M. Fathi, 2021 .

Fabrication of whey proteins aggregates by controlled heat treatment and pH: Factors affecting aggregate size.

M. Shahedi, S. Desobry, A. Nasirpour, 2018, International journal of biological macromolecules.

Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties.

S. A. H. Goli, J. Keramat, S. Desobry, 2022, Food chemistry.

Comparison of Some Physicochemical and Functional Properties of Farsi Gum and Other Rosaceae Plant Gum Exudates

A. Nasirpour, Javad AminiRastabi, 2017 .

Evaluating the Effects of Ownership Structure and Cash Holding on Accepted Companies Value in Tehran Stock Exchange

A. Nasirpour, M. Yousefi, 2015 .

Optimization of Producing Enriched Yogurt With Phytosterols in Order To Reducing Cholesterol Content

G. Garoosi, Z. Izadi, A. Nasirpour, 2011 .

Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.

A. Nasirpour, S. Barekat, Sima Saeidy, 2022, Journal of the science of food and agriculture.

Physicochemical and functional properties of cross linked and high pressure homogenized sugar beet pectin: A comparative study

J. Keramat, A. Nasirpour, Sima Saeidy, 2022, Food Hydrocolloids.

Rheological properties of oil-in water heat stable emulsions made from different stabilizers

A. Nasirpour, A. A. Dastgerdi, Ebrahim Rahimi, 2011 .