Electrospun Phospholipid Fibers as Micro-Encapsulation and Antioxidant Matrices von Shekarforoush, Elhamalsadat, Mendes, Ana C, Baj, Vanessa, Beeren, Sophie R, Chronakis, Ioannis S

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Enhanced Transepithelial Permeation of Gallic Acid and (-)-Epigallocatechin Gallate across Human Intestinal Caco-2 Cells Using Electrospun Xanthan Nanofibers von Faralli, Adele, Shekarforoush, Elhamalsadat, Mendes, Ana C, Chronakis, Ioannis S

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Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion von Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Sarker, Md Zaidul Islam, Kostadinović, Sanja, Ghazali, Hasanah Mohd, Muhamad, Kharidah, Samaram, Shadi

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In vitro permeability enhancement of curcumin across Caco-2 cells monolayers using electrospun xanthan-chitosan nanofibers von Faralli, Adele, Shekarforoush, Elhamalsadat, Ajalloueian, Fatemeh, Mendes, Ana C., Chronakis, Ioannis S.

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Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues von Jiang, Xiaoyi, Shekarforoush, Elhamalsadat, Muhammed, Musemma Kedir, Whitehead, Kathryn A., Arneborg, Nils, Risbo, Jens

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Electrospun xanthan gum-chitosan nanofibers as delivery carrier of hydrophobic bioactives von Shekarforoush, Elhamalsadat, Ajalloueian, Fatemeh, Zeng, Guanghong, Mendes, Ana C., Chronakis, Ioannis S.

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Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion von Jiang, Xiaoyi, Shekarforoush, Elhamalsadat, Muhammed, Musemma Kedir, Whitehead, Kathryn, Simonsen, Adam Cohen, Arneborg, Nils, Risbo, Jens

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The dependency of rheological properties of Plantago lanceolata seed mucilage as a novel source of hydrocolloid on mono- and di-valent salts von Hesarinejad, Mohammad Ali, Shekarforoush, Elhamalsadat, Rezayian Attar, Farnaz, Ghaderi, Sajad

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Enzymatic modification and adsorption of hydrophobic zein proteins on lactic acid bacteria stabilize Pickering emulsions von Shekarforoush, Elhamalsadat, Jiang, Xiaoyi, Kedir Muhammed, Musemma, Whitehead, Kathryn A., Arneborg, Nils, Risbo, Jens

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Probing surface properties of lactic acid bacteria - Comparative modification by anhydride and aldehyde grafting von Jiang, Xiaoyi, Shekarforoush, Elhamalsadat, Muhammed, Musemma Kedir, Bovet, Nico, Ceccato, Marcel, Whitehead, Kathryn A., Arneborg, Nils, Risbo, Jens

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Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification von Shekarforoush, Elhamalsadat, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Ghazali, Hasanah, Muhammad, Kharidah, Sarker, Md Zaidul Islam, Paykary, Maryam

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GLUTEN FREE FOOD PRODUCT von SULAIMAN, RABIHA, SHEKARFOROUSH, ELHAMALSADAT, PAYKARY, MARYAM, KARIM, ROSELINA, SAARI, NAZAMID

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Comparison of starch films and effect of different rice starch‐based coating formulations on physical properties of walnut during storage time at accelerated temperature von Aghazadeh, Mona, Karim, Roselina, Sultan, M. Tauseef, Paykary, Maryam, Johnson, Stuart K., Shekarforoush, Elhamalsadat

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Optimization of Leavening Agents in Extruded Gluten-Free Brewer's Rice Hard Pretzel Using Response Surface Methodology von Paykary, Maryam, Karim, Roselina, Saari, Nazamid, Sulaiman, Rabiha, Shekarforoush, Elhamalsadat, Aghazadeh, Mona

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