Publications by authors named "Seyed Mohammad Hashem Hosseini"

23Publications

Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage.

Food Res Int 2020 11 23;137:109689. Epub 2020 Sep 23.

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

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November 2020

Ultrasonic potential in maintaining the quality and reducing the microbial load of minimally processed pomegranate.

Ultrason Sonochem 2021 Jan 9;70:105302. Epub 2020 Aug 9.

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

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January 2021

The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films.

Int J Biol Macromol 2020 Oct 19;160:245-251. Epub 2020 May 19.

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. Electronic address:

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October 2020

Effect of different alcoholic-alkaline treatments on physical and mucoadhesive properties of tapioca starch.

Int J Biol Macromol 2020 Jun 18;153:1005-1015. Epub 2019 Nov 18.

Department of Food Science and Technology, School of Agriculture, Shiraz University, P.O. Box 7144165186, Shiraz, Iran.

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June 2020

Gum arabic improves the mechanical properties of wild almond protein film.

Carbohydr Polym 2019 Oct 13;222:114994. Epub 2019 Jun 13.

Department of Food Science and Technology, Shiraz University, Shiraz, Iran; Department of Biological Sciences, University of Limerick, Limerick, Ireland. Electronic address:

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October 2019

Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA).

Carbohydr Polym 2019 Sep 8;219:155-161. Epub 2019 May 8.

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. Electronic address:

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September 2019

Development of bioactive composite films from chitosan and carboxymethyl cellulose using glutaraldehyde, cinnamon essential oil and oleic acid.

Int J Biol Macromol 2019 Aug 15;134:604-612. Epub 2019 May 15.

Department of Fisheries, Faculty of Natural Resources, Urmia University, Nazlou Campus, 11th km of Serow Road, Urmia, Iran.

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August 2019

Development of casein-based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid.

Food Sci Nutr 2019 Feb 24;7(2):519-527. Epub 2019 Jan 24.

Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran.

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February 2019

Development of highly stable colloidal dispersions of gelled-oil nanoparticles loaded with cuminaldehyde.

J Colloid Interface Sci 2019 Apr 7;541:65-74. Epub 2019 Jan 7.

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

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April 2019

Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage.

Food Sci Technol Int 2019 Apr 5;25(3):233-242. Epub 2018 Dec 5.

2 Department of Food Science and Technology, Shiraz University, Shiraz, Iran.

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April 2019

Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions.

Food Chem 2019 Jan 11;270:70-77. Epub 2018 Jul 11.

Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.

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January 2019

Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage.

J Food Sci Technol 2018 May 2;55(5):1695-1704. Epub 2018 Mar 2.

2Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, 430062 People's Republic of China.

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May 2018

Physical and mechanical properties of gelatin-CMC composite films under the influence of electrostatic interactions.

Int J Biol Macromol 2018 Jul 17;114:1-9. Epub 2018 Mar 17.

Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186 Shiraz, Iran.

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July 2018

Optimization of functional nanoparticles formation in associative mixture of water-soluble portion of Farsi gum and beta-lactoglobulin.

Int J Biol Macromol 2017 Sep 8;102:1297-1303. Epub 2017 May 8.

Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

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September 2017

Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion.

Carbohydr Polym 2017 Jun 28;166:93-103. Epub 2017 Feb 28.

Biomolecular Engineering Laboratory, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. Electronic address:

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June 2017

Polysaccharide type and concentration affect nanocomplex formation in associative mixture with β-lactoglobulin.

Int J Biol Macromol 2016 Dec 13;93(Pt A):724-730. Epub 2016 Sep 13.

Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.

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December 2016

Gelatin-hydroxypropyl methylcellulose water-in-water emulsions as a new bio-based packaging material.

Int J Biol Macromol 2016 May 22;86:242-9. Epub 2016 Jan 22.

Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, 7146864685 Shiraz, Iran; Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, 7146864685 Shiraz, Iran.

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May 2016

Complex coacervation of β-lactoglobulin - κ-carrageenan aqueous mixtures as affected by polysaccharide sonication.

Food Chem 2013 Nov 7;141(1):215-22. Epub 2013 Mar 7.

Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, P.O. Box 4111, Karadj 31587-11167, Iran.

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November 2013