| Complex coacervation: Encapsulation and controlled release of active agents in food systems N Eghbal, R Choudhary Lwt 90, 254-264, 2018 | 240 | 2018 |
| Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate N Eghbal, MS Yarmand, M Mousavi, P Degraeve, N Oulahal, ... Carbohydrate Polymers 151, 947-956, 2016 | 98 | 2016 |
| Using complex coacervation for lysozyme encapsulation by spray-drying CB Amara, N Eghbal, P Degraeve, A Gharsallaoui Journal of Food Engineering 183, 50-57, 2016 | 62 | 2016 |
| Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH N Eghbal, P Degraeve, N Oulahal, MS Yarmand, ME Mousavi, ... Food Hydrocolloids 69, 132-140, 2017 | 52 | 2017 |
| Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films CB Amara, N Eghbal, N Oulahal, P Degraeve, A Gharsallaoui Food Research International 89, 272-280, 2016 | 46 | 2016 |
| Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin N Eghbal, E Dumas, MS Yarmand, ME Mousavi, N Oulahal, ... Journal of Food Processing and Preservation 43 (7), e13953, 2019 | 18 | 2019 |
| Nano and microencapsulation of bacteriocins for food applications: A review N Eghbal, C Viton, A Gharsallaoui Food Bioscience 50, 102173, 2022 | 16 | 2022 |
| Microencapsulation of natural food antimicrobials: Methods and applications N Eghbal, W Liao, E Dumas, S Azabou, P Dantigny, A Gharsallaoui Applied Sciences 12 (8), 3837, 2022 | 9 | 2022 |
| Salt, spices, and seasonings formulated with nano/microencapsulated ingredients F Garavand, N Eghbal, M Nooshkam, I Miraballes, SM Jafari Application of Nano/Microencapsulated Ingredients in Food Products, 435-467, 2021 | 8 | 2021 |
| Nisin N Eghbal, NE Chihib, A Gharsallaoui Antimicrobials in food, 309-338, 2020 | 7 | 2020 |
