- ,Arash Koocheki*,Behrouz Ghorani,Mohabbat Mohebbi , Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin , Food Hydrocolloids for Health , 2024 ; 5 : 100177-1 - 100177-10
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- Saeed Mirarab Razi*,Mohabbat Mohebbi*,Seyyed Mahdi Mirzababaee,Mohammad Ali Hesarinejad,Mohammad Khalilian Movahed , The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture , Heliyon , 2024 ; 10 : 24140 -
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- ,Arash Koocheki*,Behrouz Ghorani,Mohabbat Mohebbi , Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions , Iranian Food Science and Technology Research Journal , 2023 ; 19 (1) : 57 - 78
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- Fatemeh Mousavi,Arash Koocheki*,Behrouz Ghorani,Mohabbat Mohebbi , Rheological properties, electrical conductivity, and surface activity of alginate/AHSG (Alyssum homolocarpum seed gum) blend and their effect on the formation of electrosprayed hydrogel beads , RHEOLOGICA ACTA , 2022 ; 61 (8) : 649 - 661
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- Meysam Komeijani,Mohabbat Mohebbi*,Behrouz Ghorani , Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene , LWT-FOOD SCIENCE AND TECHNOLOGY , 2022 ; 161 : 113328-1 - 113328-9
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- Meysam Komeijani,Mohabbat Mohebbi*,Behrouz Ghorani , Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers , Research and Innovation in Food Science and Technology , 2021 ; 10 (3) : 235 - 248
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- Esmaeel Charpashlo,Behrouz Ghorani*,Mohabbat Mohebbi , Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures , FOOD HYDROCOLLOIDS , 2021 ; 113 : 1 - 15
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- Hassan Rezaeinia,Behrouz Ghorani*,Bahareh Emadzadeh,Mohabbat Mohebbi , Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers , Materials Science & Engineering C-Materials for Biological Applications , 2020 ; 115 : 1-111115 - 15-111115
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- Esmaeel Charpashlo,Mohabbat Mohebbi*,Behrouz Ghorani , Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics , Innovative Food Technologies , 2019 ; 4 (6) : 477 - 491
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- Elham Zaerzadeh,Mostafa Mazaheri Tehrani*,Samira Yeganehzad,Mohabbat Mohebbi , Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute , Research and Innovation in Food Science and Technology , 2018 ; 7 (2) : 177 - 196
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- Setareh Hosseinzadeh,Aram Bostan*,Mohammahosein Haddade Khodaparast,Mohabbat Mohebbi , Microencapsulation of spearmint oil by modified starch , Iranian Food Science and Technology Research Journal , 2017 ; 12 (5) : 639 - 651
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- Setareh Hosseinzadeh,Mohammahosein Haddade Khodaparast,Aram Bostan*,Mohabbat Mohebbi , Microencapsulation of Spearmint (Mentha Spicata) Oil using spray drying Method , Iranian Food Science and Technology Research Journal , 2016 ; 12 (4) : 499 - 511
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- Samira Yeganehzad,Mostafa Mazaheri Tehrani,Mohabbat Mohebbi,Mohammadbagher Habibi Najafi,Zohreh Baratian Ghorghi , Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate , Journal of Agricultural Science and Technology (JAST) , 2013 ; (15) : 125 - 135
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