| Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions SM Jafari, A Sedaghat Doost, M Nikbakht Nasrabadi, S Boostani, ... Trends in Food Science & Technology, 2020 | 105 | 2020 |
| Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals K Samborsk, S Boostani, M Geranpour, H Hosseini, C Dima, ... Trends in Food Science & Technology, 2021 | 103 | 2021 |
| Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation S Boostani, M Aminlari, M Moosavi-Nasab, M Niakosari, G Mesbahi International Journal of Biological Macromolecules 102, 297-307, 2017 | 100 | 2017 |
| Opportunities and challenges for the nanodelivery of green tea catechins in functional foods A Rashidinejad, S Boostani, A Babazadeh, Rehmand, R A, A S, S R, ... Food Research International, 110186, 2021 | 90 | 2021 |
| A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications S Boostani, J Seid Mahdi Trends in Food Science & Technology 109, 303-321, 2021 | 84 | 2021 |
| The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles S Boostani, SMH Hosseini, MT Golmakani, A Marefati, NBA Hadi, ... Food Hydrocolloids 101, 105520, 2020 | 72 | 2020 |
| Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives M Hadidi, S Boostani, SM Jafari Food Hydrocolloids, 107474, 2022 | 55 | 2022 |
| Protection and controlled release of vitamin C by different micro/nanocarriers T Comunian, A Babazadeh, A Rehman, R Shaddel, S Akbari-Alavijeh, ... Critical Reviews in Food Science and Nutrition, 1-22, 2020 | 51 | 2020 |
| Nanodelivery systems for d-limonene; techniques and applications S Akhavan-Mahdavi, R Sadeghi, AF Esfanjani, S Hedayati, R Shaddel, ... Food Chemistry 384, 132479, 2022 | 46 | 2022 |
| The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein-and secalin-based submicron particles S Boostani, SMH Hosseini, G Yousefi, M Riazi, AM Tamaddon, ... Food Hydrocolloids 89, 649-660, 2019 | 43 | 2019 |
| Controlled Release of Nanoencapsulated Food Ingredients S Boostani, SM Jafari Nanoencapsulation in the Food Industry, vol. 5: Release and Bioavailability …, 2020 | 36 | 2020 |
| Lycopene nanodelivery systems; recent advances SR Falsafi, H Rostamabadi, A Babazadeh, Ö Tarhan, A Rashidinejad, ... Trends in Food Science & Technology, 2022 | 35 | 2022 |
| Design and formulation of nano/micro-encapsulated natural bioactive compounds for food applications H Rostamabadi, SR Falsafi, S Boostani, I Katouzian, A Rezaei, ... Application of nano/microencapsulated ingredients in food products, 1-41, 2021 | 34 | 2021 |
| Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties A Rashidinejad, O Tarhan, A Rezaei, E Çapanoglu Guven, S Boostani, ... Critical Reviews in Food Science and Nutrition, 2021 | 31 | 2021 |
| Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles S Boostani, M Riazi, A Marefati, M Rayner, SMH Hosseini Food Chemistry 372, 131354, 2022 | 19 | 2022 |
| Possible health risks associated with nanostructures in food A Rezaei, M Daeihamed, E Capanogluc, M Tomasd, S Akbari-Alavijehe, ... Safety and Regulatory Issues of Nanoencapsulated Food Ingredients 7, 31-118, 2021 | 6 | 2021 |
| Recent Progress on Biopolymer-based Technologies on Nutraceutical and Natural Plant-based Extracts S Boostani, S Babajafari, SM Mazloomi Biopolymers in Nutraceuticals and Functional Foods, 361-398, 2022 | 3 | 2022 |
| Plant-based Bioactive Components as Encapsulating Agents for Functional Food Applications S Boostani, S Babajafari, SM Mazloomi Biopolymers in Nutraceuticals and Functional Foods, 122-154, 2022 | 1 | 2022 |
| Optimizing the glycation extent of SPI-dextran conjugates produced by different Maillard reaction conditions. S Boostani, M Moosavi-nasab, M Aminlari, M Niakosari, G Mesbahi | 1 | 2016 |
| Physicochemical and functional properties of acid precipitated soy proteins-maltodextrin conjugates. S Boostani, M Moosavi-Nasab, M Aminlari, M Niakosari, GR Mesbahi | 1 | 2016 |
