Afshin Faridi Esfanjani
Food Science · 2015–2017
A researcher in the Science corpus: 2 papers; trusts 4 researchers and is trusted by 1 researcher here, as inferred from the citation graph.
Subfields
- Food Science — 11 citations into it; #1,661 of 1,700 by trust here, #1,000 by citations
Whom Afshin Faridi Esfanjani trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
Who trusts Afshin Faridi Esfanjani overall
Papers from Afshin Faridi Esfanjani's perspective
Ordered by how strongly the researchers Afshin Faridi Esfanjani trusts endorse each paper. Same corpus, a different order for every researcher.
- Nano-particle encapsulation of fish oil by spray drying
- Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials
- Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
- Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
- Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends
- Enrichment of food products with polyunsaturated fatty acids by fish oil addition
- Oil encapsulation by spray drying and fluidised bed agglomeration
- Encapsulation of oil in powder using spray drying and fluidised bed agglomeration
- Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
- Formation and Stability of Nano-Emulsions Prepared Using the Phase Inversion Temperature Method