Recent advances in nanoencapsulation of food ingredients and classification of these techniques
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
Physicochemical and nutritional properties of pomegranate juice powder produced by spray drying
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications eBook : Jafari, Seid Mahdi: Amazon.in: Kindle Store
PDF) Modification of Whey Proteins by Sonication and Hydrolysis for the Emulsification and Spray Drying Encapsulation of Grape Seed Oil
Characterization of Nanoencapsulated Food Ingredients By Volume editor Seid Mahdi Jafari (Associate Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran) | Used
Membrane Separation of Food Bioactive Ingredients eBook : Jafari, Seid Mahdi, Castro-Muñoz, Roberto: Amazon.co.uk: Books
Spray drying for the retention of food bioactive compounds and nutraceuticals – 150th anniversary of spray drying
Intelligent and Probabilistic Models for Evaluating the Release of Food Bioactive Ingredients from Carriers/Nanocarriers | Request PDF
PDF) Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials
Release and Bioavailability of Nanoencapsulated Food Ingredients: Jafari, Seid Mahdi: 9780128156650: Books - Amazon.ca
Biopolymer Nanostructures for Food Encapsulation Purposes: Volume 1 in the Nanoencapsulation in the Food Industry series eBook : Jafari, Seid Mahdi: Amazon.ca: Kindle Store
Membrane Separation of Food Bioactive Ingredients | SpringerLink
Nanoencapsulation Technologies for the Food and Nutraceutical Industries: Jafari, Seid Mahdi: 9780128094365: Books - Amazon.ca
Nanoemulsions: Formulation, Applications, and Characterization: Amazon.co.uk: Jafari, Seid Mahdi: 9780128118382: Books
Application of image processing to assess emulsion stability and emulsification properties of Arabic gum
The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries - Tarbiat Modares University Journals System - Journal of food science and technology ( Iran)
The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients | Request PDF
Zahra MOHAMMADI | Ph.D. Candidate | Gorgan University of Agricultural Sciences and Natural Resources, Gorgān | GAU | Department of Food Process Engineering | Research profile
Nanoemulsions: Formulation, Applications, and Characterization: Amazon.co.uk: Jafari, Seid Mahdi: 9780128118382: Books
