Elham Assadpour
Elham Assadpour
Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Verified email at baharan.ac.ir
Title
Cited by
Cited by
Year
Encapsulation efficiency of food flavours and oils during spray drying
BB Seid Mahdi Jafari, Elham Assadpoor, Yinghe He
Drying Technology 26 (7), 816-835, 2008
7842008
Re-coalescence of emulsion droplets during high-energy emulsification
BB Seid Mahdi Jafari, Elham Assadpoor, Yinghe He
Food Hydrocolloids 22 (7), 1191-1202, 2008
6422008
Nano-particle encapsulation of fish oil by spray drying
YH Seid Mahdi Jafari, Elham Assadpoor, Bhesh Bhandari
Food Research International 41 (2), 172-183, 2008
418*2008
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
DD Sahar Akhavan Mahdavi, Seid Mahdi Jafari, Elham Assadpoor
International journal of biological macromolecules 85, 379-385, 2016
2472016
Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review
EA Sahar Akhavan Mahdavi, Seid Mahdi Jafari, Mohammad Ghorbani
Drying technology 32 (5), 509-518, 2014
2192014
A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers
E Assadpour, S Mahdi Jafari
Critical reviews in food science and nutrition 59 (19), 3129-3151, 2019
1552019
Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate
AM Afshin Faridi Esfanjani, Seid Mahdi Jafari, Elham Assadpoor
Journal of Food Engineering 165, 149-155, 2015
1382015
Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals
S Akhavan, E Assadpour, I Katouzian, SM Jafari
Trends in Food Science & Technology 74, 132-146, 2018
1362018
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers
AF Esfanjani, E Assadpour, SM Jafari
Trends in Food Science & Technology 76, 56-66, 2018
1322018
Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum
EA Seid Mahdi Jafari, Peyman Beheshti
Journal of Food Engineering 109 (1), 1-8, 2012
1312012
Nano spray drying for encapsulation of pharmaceuticals
C Arpagaus, A Collenberg, D Rütti, E Assadpour, SM Jafari
International journal of pharmaceutics 546 (1-2), 194-214, 2018
1272018
Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate
A Mohammadi, SM Jafari, E Assadpour, AF Esfanjani
International journal of biological macromolecules 82, 816-822, 2016
1152016
Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules
E Assadpour, SM Jafari, Y Maghsoudlou
International journal of biological macromolecules 95, 238-247, 2017
952017
Production of pectin-whey protein nano-complexes as carriers of orange peel oil
S Ghasemi, SM Jafari, E Assadpour, M Khomeiri
Carbohydrate polymers 177, 369-377, 2017
922017
Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets
AF Esfanjani, SM Jafari, E Assadpour
Food chemistry 221, 1962-1969, 2017
892017
Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation
SA Mahdavi, SM Jafari, E Assadpour, M Ghorbani
Journal of food engineering 181, 59-66, 2016
832016
Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes
S Ghasemi, SM Jafari, E Assadpour, M Khomeiri
Food Hydrocolloids 77, 152-162, 2018
802018
Advances in spray-drying encapsulation of food bioactive ingredients: From microcapsules to nanocapsules
E Assadpour, SM Jafari
Annual review of food science and technology 10, 103-131, 2019
792019
Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions
E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami
International journal of biological macromolecules 86, 197-207, 2016
752016
Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties
OA Mostafa Taghvaei, Seid Mahdi Jafari, Elham Assadpoor, Shahram Nowrouzieh
Food chemistry 160, 90-97, 2014
682014
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