1. A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications. (April 2019) Authors: Sedaghat Doost, Ali; Akbari, Marzieh; Stevens, Christian V.; Setiowati, Arima Diah; Van der Meeren, Paul Journal: Trends in food science & technology Issue: Volume 86(2019) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein. (April 2021) Authors: Cortes Morales, Edgar Alan; Sedaghat Doost, Ali; Velazquez, Gonzalo; Van der Meeren, Paul Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. (February 2021) Authors: Wu, Jianfeng; Li, Hao; A'yun, Qurrotul; Sedaghat Doost, Ali; De Meulenaer, Bruno; Van der Meeren, Paul Journal: Trends in food science & technology Issue: Volume 108(2021) Page Start: 287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions. (March 2021) Authors: Wu, Jianfeng; Chen, Simin; Sedaghat Doost, Ali; A'yun, Qurrotul; Van der Meeren, Paul Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions. (1st May 2020) Authors: Nikbakht Nasrabadi, Maryam; Sedaghat Doost, Ali; Goli, Sayed Amir Hossein; Van der Meeren, Paul Journal: Food chemistry Issue: Volume 311(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation. (October 2018) Authors: Sedaghat Doost, Ali; Muhammad, Dimas Rahadian Aji; Stevens, Christian V.; Dewettinck, Koen; Van der Meeren, Paul Journal: Food hydrocolloids Issue: Volume 83(2018) Page Start: 190 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Fabrication of Origanum compactum essential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant. Issue 7 (24th May 2018) Authors: Sedaghat Doost, Ali; Devlieghere, Frank; Dirckx, Ann; Van der Meeren, Paul Journal: Journal of food processing and preservation Issue: Volume 42:Issue 7(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. (September 2021) Authors: Wu, Jianfeng; Chen, Simin; Wang, Teng; Li, Hao; Sedaghat Doost, Ali; Van Damme, Els J.M.; De Meulenaer, Bruno; Van der Meeren, Paul Journal: Food hydrocolloids Issue: Volume 118(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: A comparison of polysorbate 80 and hydrophobically modified inulin. (30th August 2018) Authors: Sedaghat Doost, Ali; Dewettinck, Koen; Devlieghere, Frank; Van der Meeren, Paul Journal: Food chemistry Issue: Volume 258(2018) Page Start: 237 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques. (September 2019) Authors: Sedaghat Doost, Ali; Nikbakht Nasrabadi, Maryam; Wu, Jianfeng; A'yun, Qurrotul; Van der Meeren, Paul Journal: Trends in food science & technology Issue: Volume 91(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗