| Structural characterization and thermal behavior of a gum extracted from Ferula assa foetida L. S Saeidy, A Nasirpour, J Keramat, J Desbrières, D Le Cerf, G Pierre, ... Carbohydrate polymers 181, 426-432, 2018 | 35 | 2018 |
| Plants arabinogalactans: From structures to physico-chemical and biological properties S Saeidy, B Petera, G Pierre, TA Fenoradosoa, D Djomdi, P Michaud, ... Biotechnology Advances 53, 107771, 2021 | 26 | 2021 |
| Rheological and functional properties of asafoetida gum S Saeidy, A Nasirpour, G Djelveh, AV Ursu, A Marcati, C Gardarin, ... International journal of biological macromolecules 118, 1168-1173, 2018 | 22 | 2018 |
| Emulsion properties of Asafoetida gum: Effect of oil concentration on stability and rheological properties S Saeidy, A Nasirpour, G Djelveh, AV Ursu, C Delattre, G Pierre, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 560, 114-121, 2019 | 18 | 2019 |
| Physicochemical and functional properties of cross linked and high pressure homogenized sugar beet pectin: A comparative study S Saeidy, P Omidi, A Nasirpour, J Keramat Food Hydrocolloids 134, 108041, 2023 | 12 | 2023 |
| Microencapsulation of calcium using water-in-oil-in-water double emulsion method S Saeidy, J Keramat, A Nasirpour Journal of dispersion science and technology 35 (3), 370-379, 2014 | 12 | 2014 |
| Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction P Seidi, A Nasirpour, J Keramat, S Saeidy Journal of Dispersion Science and Technology 44 (4), 639-650, 2023 | 10 | 2023 |
| Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose B Athari, A Nasirpour, S Saeidy, A Esehaghbeygi Journal of Food Processing and Preservation 45 (9), e15688, 2021 | 8 | 2021 |
| Physicochemical properties of calcium-fortified soymilk with microencapsulated and chelated calcium salt S Saeidy, J Keramat, A Nasirpour European Food Research and Technology 238, 105-112, 2014 | 8 | 2014 |
| Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten‐free muffins S Saeidy, A Nasirpour, S Barekat Journal of the Science of Food and Agriculture 103 (3), 1404-1411, 2023 | 6 | 2023 |
| Physicochemical and sensory properties of malt beverage containing sugar beet saponins AH Motlagh, A Nasirpour, S Saeidy, J Keramat Journal of Food Science and Technology 59 (11), 4380-4389, 2022 | 4 | 2022 |
| Optimization of Asafoetida gum extraction and assessments of emulsion stability S Saeidy, A Nasirpour, J Keramat, M Rahimmalek, G Djelveh, P Michaud Bioresource technology reports 6, 103-112, 2019 | 4 | 2019 |
| Maillard modification N Ali, S Saeidy Physicochemical and Enzymatic Modification of Gums: Synthesis …, 2022 | 2 | 2022 |
| Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis S Barekat, A Nasirpour, J Keramat, M Dinari, S Saeidy International Journal of Biological Macromolecules 253, 127545, 2023 | | 2023 |
Ali NasirpourAssociate Professor of Food Science, Isfahan University of TechnologyVerified email at cc.iut.ac.ir
