amirgoli@iut.ac.ir Google Scholar Office Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology (IUT) Isfahan, Iran Phone +983133913357 Fax +983133912254 Positions Professor of Food Science and Technology Research Interests Edible oil Technology Beverage Technology Essential Oils and Antioxidants Food Emulsions type: Journal Title DOI type Effect of Physical Treatments on Functional Properties of Whey and Soy Protein Isolates in Oleogel Production Through Foam Template Method 10.3390/molecules29225415 Journal Effect of light emitting diodes (LEDs) irradiation on the functional quality and shelf life of basil microgreens 10.1080/10412905.2024.2371830 Journal Characterization of pectin-zein nanoparticles encapsulating tanshinone: Antioxidant activity, controlled release properties, physicochemical stability to environmental stresses 10.1016/j.foodchem.2024.140613 Journal Fabrication and characterization of pectin-zein nanoparticles containing tanshinone using anti-solvent precipitation method 10.1016/j.ijbiomac.2024.129463 Journal Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise 10.1016/j.ijfoodmicro.2023.110484 Journal Production of milk-based drink enriched by dietary fiber using carrot pomace: Physicochemical and organoleptic properties during storage 10.1016/j.foodhyd.2024.109834 Journal Application of natural fining agents to clarify fruit juices 10.1111/1541-4337.13207 Journal Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability 10.1016/j.foostr.2023.100343 Journal Application of cold plasma pretreatment to improve the extraction efficiency of tanshinone compounds from Salvia subg. Perovskia root 10.1016/j.indcrop.2023.117337 Journal Fabrication, physicochemical properties and structural characteristics of nanoparticles from carrot pomace and its insoluble dietary fiber 10.1016/j.foodhyd.2023.109131 Journal
