Babak Ghanbarzadeh

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 10

Top Topics

Tissue Engineering

Top Venues

Food science & nutrition

Journal of texture studies

Journal of food biochemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Maryam Heidari, Akram Pezeshki, Babak Ghanbarzadeh, Hamed Hamishehkar, Farnaz Ahmadzadeh Nobari Azar, Maryam Mohammadi, Marjan Ghorbani
Microencapsulation of Vitis vinifera grape pulp phenolic extract using maltodextrin and its application in gummy candy enrichment. Food science & nutrition 12 (5) (2024)
Maryam Heidari, Akram Pezeshki, Babak Ghanbarzadeh, Hamed Hamishehkar, Farnaz Ahmadzadeh Nobari Azar, Maryam Mohammadi, Marjan Ghorbani
Microencapsulation of Vitis vinifera grape pulp phenolic extract using maltodextrin and its application in gummy candy enrichment. Food science & nutrition 12 (5) (2024)
Hamed Hassanzadeh, Mahshid Rahbari, Yaseen Galali, Mohamadyar Hosseini, Babak Ghanbarzadeh
The garlic extract-loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise. Food science & nutrition 11 (7) (2023)
Hamed Hassanzadeh, Mohammad Alizadeh, Reza Hassanzadeh, Babak Ghanbarzadeh
Garlic essential oil-based nanoemulsion carrier: Release and stability kinetics of volatile components. Food science & nutrition 10 (5) (2022)
Hamed Hassanzadeh, Babak Ghanbarzadeh, Yaseen Galali, Hamed Bagheri
The physicochemical properties of the spirulina-wheat germ-enriched high-protein functional beverage based on pear-cantaloupe juice. Food science & nutrition 10 (11) (2022)
Samar Sahraee, Babak Ghanbarzadeh, Pasquale Massimiliano Falcone
Application of mixture design methodology for development of high antioxidant fruity functional beverage. Food science & nutrition 10 (7) (2022)
Behzad Ebrahimi, Aziz Homayouni Rad, Babak Ghanbarzadeh, Mohammadali Torbati, Pasquale M Falcone
The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic. Food science & nutrition 8 (7) (2020)
Reza Fattahi, Babak Ghanbarzadeh, Jalal Dehghannya, Mohammadyar Hosseini, Pasquale M Falcone
The effect of Macro and Nano-emulsions of cinnamon essential oil on the properties of edible active films. Food science & nutrition 8 (12) (2020)
Sayyed Kamiyar Esmaili, Babak Ghanbarzadeh, Ali Ayaseh, Akram Pezeshki, Mohammadyar Hosseini
Design, fabrication and characterization of pectin-coated gelatin nanoparticles as potential nano-carrier system. Journal of food biochemistry 43 (2) (2018)
Rasoul Niknam, Babak Ghanbarzadeh, Ali Ayaseh, Fatemeh Rezagholi
The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil-in-water emulsions. Journal of texture studies 49 (5) (2018)