Main Subjects = Food Nanotechnology
Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep

Articles in Press, Accepted Manuscript, Available Online from 10 April 2022


Nargess Samanian; Mohebbat Mohebbi; S.M.A. Razavi; Mehdi Varidi; Javad Abolfazli Esfahani

Encapsulation of α-Tocopherol by Emulsion Hydrogel Particles, Made of Whey Protein Isolate & Iota-carrageenan Applying Emulsion Templating Method

Volume 12, Issue 1, June 2023, Pages 15-28


Azadeh Sayadi; Aram Bostan; Rassoul Kadkhodaee

Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties

Volume 11, Issue 2, September 2022, Pages 109-122


Amir Haghdoost; Leila Golestan; Maryam Hasani; Mostafa Shahidi Noghabi; Seyed Ahmad Shahidi

Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology

Volume 11, Issue 2, September 2022, Pages 123-140


Bita Mohammadalami; Akram Arianfar; Ali Mohammadisani; Sara Naji-Tabasi

Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet

Volume 11, Issue 2, September 2022, Pages 141-154


Zohreh Bahrami; Ahmad Pedram Nia; Mohammadreza Saeidi-Asl; Mohammad Armin; Mojtaba Heydari-Majd

Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun

Volume 11, Issue 2, September 2022, Pages 183-198


fatemeh kalhor; Farzaneh Abdolmaleki