| Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour Innovative Food Science & Emerging Technologies 19, 29-43, 2013 | 697 | 2013 |
| Design and characterization of astaxanthin-loaded nanostructured lipid carriers F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour Innovative Food Science & Emerging Technologies 26, 366-374, 2014 | 171 | 2014 |
| Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil F Tamjidi, A Nasirpour, M Shahedi Food Science and Technology International 18 (4), 381-390, 2012 | 110 | 2012 |
| Rheological and physical properties of yogurt enriched with phytosterol during storage Z Izadi, A Nasirpour, GA Garoosi, F Tamjidi Journal of Food Science and Technology 52, 5341-5346, 2015 | 96 | 2015 |
| Stability of astaxanthin‐loaded nanostructured lipid carriers in beverage systems F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour Journal of the Science of Food and Agriculture 98 (2), 511-518, 2018 | 45 | 2018 |
| Optimization of whey protein isolate-quince seed mucilage complex coacervation R Ghadermazi, AK Asl, F Tamjidi International journal of biological macromolecules 131, 368-377, 2019 | 43 | 2019 |
| EDTA and α‐tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour European journal of lipid science and technology 116 (8), 968-977, 2014 | 43 | 2014 |
| Preparation of Fish Oil Microcapsules by Complex Coacervation of Gelatin–Gum Arabic and their Utilization for Fortification of Pomegranate Juice A Habibi, J Keramat, M Hojjatoleslamy, F Tamjidi Journal of Food Process Engineering 40 (2), e12385, 2017 | 41 | 2017 |
| Mixture design approach for evaluation of fish oil microencapsulation in gelatin-acacia gum coacervates F Tamjidi, A Nasirpour, M Shahedi International Journal of Polymeric Materials and Polymeric Biomaterials 62 …, 2013 | 35 | 2013 |
| Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH, ionic strength, heat treatment, simulated gastric juice and freeze–thawing F Tamjidi, M Shahedi, J Varshosaz, A Nasirpour Journal of Food Science and Technology 54 (10), 3132–3141, 2017 | 33 | 2017 |
| Rheological characteristics of yogurt enriched with microencapsulated fish oil F Tamjidi, A Nasirpour, M Shahedi Journal of Agricultural Science and Technology 16 (5), 1073-1082, 2014 | 29 | 2014 |
| Complexation and coacervation of whey protein isolate with quince seed mucilage R Ghadermazi, A Khosrowshahi Asl, F Tamjidi Journal of Dispersion Science and Technology 42 (13), 2032-2041, 2021 | 9 | 2021 |
| Modification of whey proteins by sonication and hydrolysis for the emulsification and spray drying encapsulation of grape seed oil K Sarabandi, F Tamjidi, Z Akbarbaglu, K Samborska, P Gharehbeglou, ... Pharmaceutics 14 (11), 2434, 2022 | 5 | 2022 |
| Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions Z Akbarbaglu, F Tamjidi, K Sarabandi, A Ayaseh Food Science & Nutrition 11 (7), 3949-3958, 2023 | 3 | 2023 |
| Effect of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration on spontaneous nanoemulsion properties R Ghadermazi, ASLA KHOSROWSHAHI, MH AZIZI, F Tamjidi JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) 6 (4), 533-546, 2019 | 2 | 2019 |
| Improving the functionality and biological properties of Iranian date palm (Phoenix dactylifera L) seeds protein with different proteases SMJ Khashayar Sarabandi, Zahra Akbarbaglu, Roxana Sarabandi, Fardin Tamjidi ... Food and Humanity 1, 675-683, 2023 | 1 | 2023 |
| Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties R Ghadermazi, A Khosrowshahi Asl, MH Azizi, F Tamjidi Innovative Food Technologies 6 (4), 533-547, 2019 | 1 | 2019 |
| Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein P Sohrabi, M Vaziri, F Tamjidi Iranian Journal of Food Sciences and Industries 20 (138), 2023 | | 2023 |
| Sensory properties of processed cheese enriched with inulin and egg white powder S Ostowar, M Vaziri, F Tamjidi Journal of food science and technology (Iran) 19 (126), 163-173, 2022 | | 2022 |
| Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh. J Sohrabi-Nia, F Tamjidi, N Ghaderi Journal of food science and technology (Iran) 19 (123), 133-143, 2022 | | 2022 |
Ali NasirpourAssociate Professor of Food Science, Isfahan University of TechnologyOverená e-mailová adresa na: cc.iut.ac.ir
