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Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Goh Yong Meng & Mohammad Rashedi Ismail-Fitry. (2022) Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?. Food Reviews International 0:0, pages 1-33.
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Haihua Ji, Jielun Hu, Sheng Zuo, Shanshan Zhang, Mingzhi Li & Shaoping Nie. (2022) In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates. Critical Reviews in Food Science and Nutrition 62:19, pages 5349-5371.
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Zahra Sayyari, Mohammad Rabani, Reza Farahmandfar, Reza Esmaeilzadeh Kenari & Rezvaneh Mousavi Nadoshan. (2021) The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage. Journal of Aquatic Food Product Technology 30:5, pages 579-595.
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Like Mao, Yao Lu, Mengnan Cui, Song Miao & Yanxiang Gao. (2020) Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Critical Reviews in Food Science and Nutrition 60:10, pages 1651-1666.
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Farzaneh Nasiri, Leila Faghfouri & Mehrdad Hamidi. (2020) Preparation, optimization, and in-vitro characterization of α-tocopherol-loaded solid lipid nanoparticles (SLNs). Drug Development and Industrial Pharmacy 46:1, pages 159-171.
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José Miguel Aguilera. (2019) The food matrix: implications in processing, nutrition and health. Critical Reviews in Food Science and Nutrition 59:22, pages 3612-3629.
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Shanshan Jiang, Yanhua Mou, Huiyang He, Dandan Yang, Li Qin, Fang Zhang & Peng Zhang. (2019) Preparation and evaluation of self-assembly Soluplus®-sodium cholate-phospholipid ternary mixed micelles of docetaxel. Drug Development and Industrial Pharmacy 45:11, pages 1788-1798.
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Reza Rezanejad, Seyed Mahdi Ojagh, Marzieh Heidarieh, Mojtaba Raeisi, Alireza Alishahi & Gholamreza Rafiee. (2019) The Impact of Diets Supplemented with Different Forms of Rosemary and BHA on Chemical, Microbial and Sensory Properties of Rainbow Trout Fillet. Journal of Aquatic Food Product Technology 28:5, pages 478-494.
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Haniye Tolouie, Mohammad Amin Mohammadifar, Hamid Ghomi & Maryam Hashemi. (2018) Cold atmospheric plasma manipulation of proteins in food systems. Critical Reviews in Food Science and Nutrition 58:15, pages 2583-2597.
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Sarayuth Duangkaew, Busakorn Mahisanunt, Nattapong Prichapan & Utai Klinkesorn. (2018) Ethanol-in-oil emulsion (E/O) stabilized by polyglycerol polyricinoleate: A potential delivery system for ethanolic extract. Journal of Dispersion Science and Technology 39:2, pages 234-240.
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Aditi Jain, Shivendu Ranjan, Nandita Dasgupta & Chidambaram Ramalingam. (2018) Nanomaterials in food and agriculture: An overview on their safety concerns and regulatory issues. Critical Reviews in Food Science and Nutrition 58:2, pages 297-317.
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Jun Chen, Qi Wang, Cheng-Mei Liu & Joshua Gong. (2017) Issues deserve attention in encapsulating probiotics: Critical review of existing literature. Critical Reviews in Food Science and Nutrition 57:6, pages 1228-1238.
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Canan Kartal, Mustafa Kemal Unal & Semih Otles. (2017) Production and stabilization of a flaxseed oil multi-layer emulsion containing sodium caseinate and pectin. International Journal of Food Properties 20:4, pages 833-844.
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Gianfranco Romanazzi, Erica Feliziani, Silvia Bautista Baños & Dharini Sivakumar. (2017) Shelf life extension of fresh fruit and vegetables by chitosan treatment. Critical Reviews in Food Science and Nutrition 57:3, pages 579-601.
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Giovana Bonat Celli, Rojin Dibazar, Amyl Ghanem & Marianne Su-Ling Brooks. (2016) Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life. Drying Technology 34:10, pages 1175-1184.
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Vijayalakshmi Ganesh & Navam. S. Hettiarachchy. (2016) A Review: Supplementation of Foods with Essential Fatty Acids—Can It Turn a Breeze without Further Ado?. Critical Reviews in Food Science and Nutrition 56:9, pages 1417-1427.
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Jake McClements & David Julian McClements. (2016) Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Critical Reviews in Food Science and Nutrition 56:8, pages 1334-1362.
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Cheryl Chung, Gordon Smith, Brian Degner & David Julian McClements. (2016) Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Critical Reviews in Food Science and Nutrition 56:4, pages 650-685.
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Roberto Fraile, Ramona M. Geanta, Isabel Escudero, José M. Benito & María O. Ruiz. (2015) Formulation of Span 80 niosomes modified with SDS for lactic acid entrapment. Desalination and Water Treatment 56:13, pages 3463-3475.
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Shipra Tiwari & Suvendu Bhattacharya. (2015) Dehumidifier-Assisted Drying Characteristics of Nutrient Enriched Gellan and Agar Gels. Drying Technology 33:12, pages 1491-1499.
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Maryam Nikbakht Nasrabadi, Sayed Amir Hossein Goli & Ali Nasirpour. (2015) Evaluation of Biopolymer-Based Emulsion for Delivering Conjugated Linoleic Acid (CLA) as a Functional Ingredient in Beverages. Journal of Dispersion Science and Technology 36:6, pages 778-788.
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Benjamin Zeeb, Lutz Fischer & Jochen Weiss. (2014) Hofmeister Salts Affect Buildup of Thin Multilayer Films Surrounding Oil Droplets. Journal of Dispersion Science and Technology 35:6, pages 799-807.
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Ilkay Sensoy. (2014) A Review on the Relationship Between Food Structure, Processing, and Bioavailability. Critical Reviews in Food Science and Nutrition 54:7, pages 902-909.
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David Julian McClements. (2013) Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods. Expert Opinion on Drug Delivery 10:12, pages 1621-1632.
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Abdolrasoul Hejri, Kamaladin Gharanjig, Alireza Khosravi & Mohammadamin Hejazi. (2013) EFFECT OF SURFACTANTS ON KINETICS OF β-CAROTENE PHOTODEGRADATION IN EMULSIONS. Chemical Engineering Communications 200:3, pages 437-447.
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Sébastien Marze. (2013) Bioaccessibility of Nutrients and Micronutrients from Dispersed Food Systems: Impact of the Multiscale Bulk and Interfacial Structures. Critical Reviews in Food Science and Nutrition 53:1, pages 76-108.
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