Cracking spoilage in jar cream cheese: Introducing, modeling and preventing by Mahmoud Yolmeh, Seid Mahdi Jafari

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The role of probiotics and prebiotics in modulating of the gut-brain axis by Fereshteh Ansari, Fereshteh Ansari, Fereshteh Ansari, Mehrdad Neshat, Hadi Pourjafar, Seid Mahdi Jafari, Seid Mahdi Jafari, Seid Mahdi Jafari, Shohreh Alian Samakkhah, Esmaeel Mirzakhani

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Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks by Mahmod Hosseinnejad, Seid Mahdi Jafari, Mohammad Ganje

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Application of Nanoliposomes Containing Nisin and Crocin in Milk by Mohammad Yousefi, Seid Mahdi Jafari, Hossein Ahangari, Ali Ehsani

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The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil by Bahare Shabanpour, Bahar Mehrad, Parastoo Pourashouri, seid mahdi jafari

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The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch by Maryam Jamalabadi, Solmaz Saremnezhad, Akbar Bahrami, Seid Mahdi Jafari

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Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation by Sofia Agriopoulou, Maria Tarapoulouzi, Theodoros Varzakas, Seid Mahdi Jafari

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Preparation of Pickering Emulsions Stabilized by Modified Silica Nanoparticles via the Taguchi Approach by Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, Nicolas Anton

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The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin by Hamed Hosseini, Vahid Pasban Noghabi, Hamed Saberian, Seid Mahdi Jafari

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Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion by Alireza Taheri-Yeganeh, Hamed Ahari, Zohreh Mashak, Seid Mahdi Jafari

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Encapsulation of Vitamin B₁₂ by Complex Coacervation of Whey Protein Concentrate–Pectin; Optimization and Characterization by Neda Akbari, Elham Assadpour, Mohammad Saeed Kharazmi, Seid Mahdi Jafari

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Changes in emulsifying properties of caseinate–Soy soluble polysaccharides conjugates by ultrasonication by Sedighe Tavasoli, Yahya Maghsoudlou, Hoda Shahiri Tabarestani, Seid Mahdi Jafari

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Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions by Ahmad Nasrollahzadeh, Samaneh Mollaei Tavani, Edris Arjeh, Seid Mahdi Jafari

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Surface modification of silica nanoparticles by chitosan for stabilization of water-in-oil Pickering emulsions by Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, Nicolas Anton

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Production of a functional confectionary cream containing licorice root extract and double coated Lactobacillus plantarum by alginate and malva mucilage by Mohammad Hassanbeiki, Leila Golestan, Zohreh Mashak, Mohammad Ahmadi, Seid Mahdi Jafari

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A Review on Surface-Functionalized Cellulosic Nanostructures as Biocompatible Antibacterial Materials by Mandana Tavakolian, Seid Mahdi Jafari, Theo G. M. van de Ven

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Physicochemical, Thermal, and Morphological Properties of Chitosan Nanoparticles Produced by Ionic Gelation by Elham Alehosseini, Hoda Shahiri Tabarestani, Mohammad Saeed Kharazmi, Seid Mahdi Jafari

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The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell by Masoumeh Raei, Fakhri Shahidi, Majid Farhoodi, Seid Mahdi Jafari, Ali Rafe

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Active Packaging Films Made by Complex Coacervation of Tragacanth Gum and Gelatin Loaded with Curcumin; Characterization and Antioxidant Activity by Fateme Amani, Atefe Rezaei, Hajar Akbari, Cristian Dima, Seid Mahdi Jafari

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Enhancing the bio-polymeric stabilization of spray-dried Chlorella phenolic-rich extract: Analysis of its physicochemical, functional, structural, and biological properties by Pouria Gharehbeglou, Aziz Homayouni Rad, Zahra Akbarbaglu, Khashayar Sarabandi, Seid Mahdi Jafari

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