| Preservation of anthocyanins in solid lipid nanoparticles: Optimization of a microemulsion dilution method using the Placket–Burman and Box–Behnken designs R Ravanfar, AM Tamaddon, M Niakousari, MR Moein Food chemistry 199, 573-580, 2016 | 123 | 2016 |
| Enhancing the physicochemical stability of β-carotene solid lipid nanoparticle (SLNP) using whey protein isolate B Mehrad, R Ravanfar, J Licker, JM Regenstein, A Abbaspourrad Food research international 105, 962-969, 2018 | 115 | 2018 |
| Ultrastable water-in-oil high internal phase emulsions featuring interfacial and biphasic network stabilization MC Lee, C Tan, R Ravanfar, A Abbaspourrad ACS applied materials & interfaces 11 (29), 26433-26441, 2019 | 96 | 2019 |
| Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel B Yan, SM Davachi, R Ravanfar, Y Dadmohammadi, TW Deisenroth, ... Food Hydrocolloids 113, 106414, 2021 | 89 | 2021 |
| Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method R Ravanfar, AM Tamadon, M Niakousari Journal of food science and technology 52, 8140-8147, 2015 | 62 | 2015 |
| Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds TA Comunian, R Ravanfar, IA de Castro, R Dando, CS Favaro-Trindade, ... Food Chemistry 233, 125-134, 2017 | 59 | 2017 |
| Postharvest sour cherry quality and safety maintenance by exposure to Hot- water or treatment with fresh Aloe vera gel R Ravanfar, M Niakousari, N Maftoonazad Journal of food science and technology 51, 2872-2876, 2014 | 53 | 2014 |
| Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments TA Comunian, R Ravanfar, SD Alcaine, A Abbaspourrad Food research international 106, 945-951, 2018 | 52 | 2018 |
| Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization method R Ravanfar, TA Comunian, R Dando, A Abbaspourrad Food chemistry 241, 460-467, 2018 | 49 | 2018 |
| Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device TA Comunian, R Ravanfar, MJ Selig, A Abbaspourrad Food Hydrocolloids 77, 96-106, 2018 | 40 | 2018 |
| Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk GB Celli, R Ravanfar, S Kaliappan, R Kapoor, A Abbaspourrad Food chemistry 255, 268-274, 2018 | 33 | 2018 |
| Controlling the release from enzyme-responsive microcapsules with a smart natural shell R Ravanfar, GB Celli, A Abbaspourrad ACS applied materials & interfaces 10 (6), 6046-6053, 2018 | 33 | 2018 |
| Extraction and fractionation of anthocyanins from red cabbage: ultrasonic-assisted extraction and conventional percolation method R Ravanfar, M Moein, M Niakousari, A Tamaddon Journal of Food Measurement and Characterization, 2018 | 25 | 2018 |
| Recent advances in design and applications of biomimetic self-assembled peptide hydrogels for hard tissue regeneration H Najafi, M Jafari, G Farahavar, SS Abolmaali, N Azarpira, S Borandeh, ... Bio-design and Manufacturing 4, 735-756, 2021 | 22 | 2021 |
| Thermoresponsive, water-dispersible microcapsules with a lipid-polysaccharide shell to protect heat-sensitive colorants R Ravanfar, TA Comunian, A Abbaspourrad Food hydrocolloids 81, 419-428, 2018 | 22 | 2018 |
| Structural chemistry enables fluorescence of amino acids in the crystalline solid state R Ravanfar, CJ Bayles, A Abbaspourrad Crystal Growth & Design 20 (3), 1673-1680, 2020 | 17 | 2020 |
| The impact of high-pressure processing on the structure and sensory properties of egg white-whey protein mixture at acidic conditions Z Zhang, Y Li, MC Lee, R Ravanfar, OI Padilla-Zakour, A Abbaspourrad Food and Bioprocess Technology 13, 379-389, 2020 | 15 | 2020 |
| Modulation of whey protein-kappa carrageenan hydrogel properties via enzymatic protein modification MJ Selig, BN Dar, A Kierulf, R Ravanfar, SSH Rizvi, A Abbaspourrad Food & function 9 (4), 2313-2319, 2018 | 13 | 2018 |
| l-Histidine Crystals as Efficient Vehicles to Deliver Hydrophobic Molecules R Ravanfar, A Abbaspourrad ACS applied materials & interfaces 11 (42), 39376-39384, 2019 | 9 | 2019 |
| Solvent-mediated pressure-treated bixin-casein complexation for targeted color delivery GB Celli, P Lawrence, R Ravanfar, A Abbaspourrad Food chemistry 278, 434-442, 2019 | 9 | 2019 |
Alireza AbbaspourradAssociate Professor, Department of Food Science, Cornell University在 cornell.edu 的电子邮件经过验证
