Enhancing the bioavailability and stability of phycocyanin loaded into double-layered pectin-chitosan nanocarriers
Zahra Akbarbaglu, Fardin Tamjidi, Khashayar Sarabandi, Katarzyna Samborska, Seid Mahdi Jafari
(2025)
International Journal of Biological Macromolecules: 333; 148904
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پایدارسازی و آنالیز پپتیدهای گرده زعفران در نانوذرات پوشش داده شده: فعالیت تغذیهای، آنتیاکسیدانی، ضدباکتریایی و مهارکنندگی ACE و DPP-IV
Zahra Akbarbaglu, Morteza Kashaninejad, Fardin Tamjidi, Asma Mahmoudi, Bizhan Malaekeh-Nikouei, Khashayar Sarabandi
(2025)
LWT-FOOD SCIENCE AND TECHNOLOGY: 231; 118392
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Improving the functionality and biological properties of Iranian date palm (Phoenix dactylifera L) seeds protein with different proteases
Khashayar Sarabandi, Zahra Akbarbaglu, Roxana Sarabandi, Fardin Tamjidi, Pouria Gharehbeglou, Seid Mahdi Jafari
(2023)
Food and Humanity: 1; 675-683
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Physicochemical characteristics and antioxidant stability of spray-dried soy peptide fractions
Zahra Akbarbaglu, Fardin Tamjidi, Khashayar Sarabandi, Ali Ayaseh
(2023)
Food Science & Nutrition: 11; 3949-3958
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Modification of Whey Proteins by Sonication and Hydrolysis for the Emulsification and Spray Drying Encapsulation of Grape Seed Oil
Khashayar Sarabandi, Fardin Tamjidi, Zahra Akbarbaglu, Katarzyna Samborska, Pouria Gharehbeglou, Seid Mahdi Jafari, Mohammad Saeed Kharazmi
(2022)
Pharmaceutics: 14 (11); 2434,1-19
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ویژگی های حسی پنیر پروسس غنی شده با اینولین و پودر سفیده تخم مرغ
شادی استوار، محرم وزیری، فردین تمجیدی
(1401)
علوم و صنايع غذايي ايران: 19(126); 163-173
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اثر نانوکیتوزان و استیک اسید بر ویژگی های کیفی انگور رقم رشه طی نگهداری سرد
جمال سهرابی نیا، فردین تمجیدی، ناصر قادری
(1401)
علوم و صنايع غذايي ايران: 19; 133-143
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Complexation and coacervation of whey protein isolate with quince seed mucilage
Reza Ghadermazi, Asghar Khosrowshahi Asl, Fardin Tamjidi
(2021)
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY: 42; 2032-2041
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تاثیر حمام التراسونیک، نسبت سورفاکتانت به روغن و غلظت موسیلاژ دانه به بر ویژگی های نانوامولسیون خودبخودی
رضا قادرمزی، اصغر خسروشاهی اصل، محمدحسین عزیزی، فردین تمجیدی
(1398)
فناوري هاي نوين غذايي: 6(4); 533-546
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برهمکنش الکترواستاتیکی موسیلاژ گیاهی با پروتئین آب پنیر
رضا قادرمزی، اصغر خسروشاهی اصل، فردین تمجیدی، محمدحسین عزیزی
(1398)
علوم و صنايع غذايي ايران: 16(94); 105-112
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Optimization of whey protein isolate-quince seed mucilage complex coacervation
Reza Ghadermazi, Asghar Khosrowshahi Asl, Fardin Tamjidi
(2019)
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES: 131; 368–377
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Stability of astaxanthin‐loaded nanostructured lipid carriers in beverage systems
Fardin Tamjidi, Mohammad Shahedi, Jaleh Varshosaz, Ali Nasirpour
(2018)
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE: 98; 511–518
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Rheological and physical properties of yogurt enriched with phytosterol during storage
Zahra Izadi, Ali Nasirpour, Ghasem Ali Garousi, Fardin Tamjidi
(2015)
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE: 52; 5341-5346
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Rheological Characteristics of Yogurt Enriched with Microencapsulated Fish Oil
Fardin Tamjidi, Ali Nasirpour, Mohammad Shahedi
(2014)
Journal of Agricultural Science and Technology: 16; 1073-1082
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Design and characterization of astaxanthin-loaded nanostructured lipid carriers
Fardin Tamjidi, Mohammad Shahedi, Jaleh Varshosaz, Ali Nasirpour
(2014)
Innovative Food Science & Emerging Technologies: 26; 366–374
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EDTA and a‐tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers
Fardin Tamjidi, Mohammad Shahedi, Jaleh Varshosaz, Ali Nasirpour
(2014)
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY: 116; 968–977
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Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules
Fardin Tamjidi, Mohammad Shahedi, Jaleh Varshosaz, Ali Nasirpour
(2013)
Innovative Food Science & Emerging Technologies: 19; 29–43
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Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates
Fardin Tamjidi, Ali Nasirpour, Mohammad Shahedi
(2013)
International Journal of Polymeric Materials and Polymeric Biomaterials: 62; 444–449
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Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
Fardin Tamjidi, Ali Nasirpour, Mohammad Shahedi
(2012)
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL: 18; 381–390
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