Seid Mahdi Jafari
Cited by
Cited by
Encapsulation efficiency of food flavours and oils during spray drying
SM Jafari, E Assadpoor, Y He, B Bhandari
Drying technology 26 (7), 816-835, 2008
Re-coalescence of emulsion droplets during high-energy emulsification
SM Jafari, E Assadpoor, Y He, B Bhandari
Food hydrocolloids 22 (7), 1191-1202, 2008
Production of sub-micron emulsions by ultrasound and microfluidization techniques
SM Jafari, Y He, B Bhandari
Journal of Food Engineering 82 (4), 478-488, 2007
Nano-emulsion production by sonication and microfluidization—a comparison
S Mahdi Jafari, Y He, B Bhandari
International Journal of Food Properties 9 (3), 475-485, 2006
Nano-particle encapsulation of fish oil by spray drying
SM Jafari, E Assadpoor, B Bhandari, Y He
Food Research International 41 (2), 172-183, 2008
Optimization of nano-emulsions production by microfluidization
SM Jafari, Y He, B Bhandari
European Food Research and Technology 225 (5-6), 733-741, 2007
Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds
AF Esfanjani, SM Jafari
Colloids and Surfaces B: Biointerfaces 146, 532-543, 2016
Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives
M Taghvaei, SM Jafari
Journal of food science and technology 52 (3), 1272-1282, 2015
Evaluation of different factors affecting antimicrobial properties of chitosan
M Hosseinnejad, SM Jafari
International journal of biological macromolecules 85, 467-475, 2016
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
SA Mahdavi, SM Jafari, E Assadpoor, D Dehnad
International journal of biological macromolecules 85, 379-385, 2016
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins
I Katouzian, SM Jafari
Trends in Food Science & Technology 53, 34-48, 2016
Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
T Ghorbanzade, SM Jafari, S Akhavan, R Hadavi
Food Chemistry 216, 146-152, 2017
Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review
SA Mahdavi, SM Jafari, M Ghorbani, E Assadpoor
Drying technology 32 (5), 509-518, 2014
Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color
KM Khazaei, SM Jafari, M Ghorbani, AH Kakhki
Carbohydrate polymers 105, 57-62, 2014
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
SMT Gharibzahedi, SM Jafari
Trends in Food Science & Technology 62, 119-132, 2017
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
DJ McClements, SM Jafari
Advances in colloid and interface science 251, 55-79, 2018
Encapsulation of nanoparticles of d-limonene by spray drying: role of emulsifiers and emulsifying techniques
SM Jafari, Y He, B Bhandari
Drying Technology 25 (6), 1069-1079, 2007
Thermal and antimicrobial properties of chitosan–nanocellulose films for extending shelf life of ground meat
D Dehnad, H Mirzaei, Z Emam-Djomeh, SM Jafari, S Dadashi
Carbohydrate polymers 109, 148-154, 2014
Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil
A Mohammadi, SM Jafari, AF Esfanjani, S Akhavan
Food chemistry 190, 513-519, 2016
Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials
H Rajabi, M Ghorbani, SM Jafari, AS Mahoonak, G Rajabzadeh
Food hydrocolloids 51, 327-337, 2015
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