Isfahan University of Medical Sciences

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Faculty Members have conducted research related to the Co-Encapsulation of Probiotics With Prebiotics and Their Application in Functional/Synbiotic Dairy Products
Hadis Rostamabadi
Hadis Rostamabadi

Assistant Professor of Nutritional Sciences &

Food Technology

Department of Food Sciences and Technology, School of Nutrition and Food Sciences

Nutrition and Food Security Research Center

Isfahan University of Medical Sciences

All Documents
1. Correction To: Microbial Safety and Chemical Characteristics of Sausage Coated by Chitosan and Postbiotics Obtained From Lactobacillus Bulgaricus During Cold Storage (Scientific Reports, (2025), 15, 1, (358), 10.1038/S41598-024-82810-Z), Scientific Reports (2025)
2. How Do Various Encapsulation Techniques Improve the Oral Delivery of Food Protein Hydrolysates?, Food Frontiers (2025)
3. Microbial Safety and Chemical Characteristics of Sausage Coated by Chitosan and Postbiotics Obtained From Lactobacillus Bulgaricus During Cold Storage, Scientific Reports (2025)
4. Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook, Food and Bioprocess Technology (2025)
5. Β-Lactoglobulin Amyloid Fibrils: Architecture, Preparation, Characterization, and Potential Applications, Food Hydrocolloids (2025)
6. Application of Amino Acid-Based Natural Deep Eutectic Solvents in Extraction of Different Analytes: A Review Study, Trends in Food Science and Technology (2024)
7. Electrospun Nanofibers Fabricated by Natural Biopolymers for Intelligent Food Packaging, Critical Reviews in Food Science and Nutrition (2024)
8. Encapsulation of Iron Within Whey Protein-Pectin Nanocomplexes: Fabrication, Characterization, and Optimization, Food Chemistry (2024)
9. Fundamentals of Freezing Processes, Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry (2024)
10. Green Modification Techniques: Sustainable Approaches to Induce Novel Physicochemical and Technofunctional Attributes in Legume Starches, Trends in Food Science and Technology (2024)
11. Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques, Food Chemistry (2024)
12. Low-Temperature Processing of Food Products, Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry (2024)
13. Multiple Pickering Emulsions Stabilized by Food-Grade Particles As Innovative Delivery Systems for Bioactive Compounds, Advances in Colloid and Interface Science (2024)
14. Recent Trends in the Application of Films and Coatings Based on Starch, Cellulose, Chitin, Chitosan, Xanthan, Gellan, Pullulan, Arabic Gum, Alginate, Pectin, and Carrageenan in Food Packaging, Food Frontiers (2024)
15. Spray Freezing and Single/Double-Contact Freezing Systems, Low-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry (2024)
16. Starch Digestibility: How Single, Double, and Multiple Physicochemical Modifications Change Nutritional Attributes of Starch?, Food Frontiers (2024)
17. Biopolymer Nanovehicles for Oral Delivery of Natural Anticancer Agents, Advanced Functional Materials (2023)
18. Bixin-Loaded Colloidal Nanodelivery Systems, Techniques and Applications, Food Chemistry (2023)
19. Dialdehyde Carbohydrates – Advanced Functional Materials for Biomedical Applications, Carbohydrate Polymers (2023)
20. How High Hydrostatic Pressure Treatment Modifies the Physicochemical and Nutritional Attributes of Polysaccharides?, Food Hydrocolloids (2023)
21. Impact of Emerging Non-Thermal Processing Treatments on Major Food Macromolecules: Starch, Protein, and Lipid, Trends in Food Science and Technology (2023)
22. Ionizing and Nonionizing Radiations Can Change Physicochemical, Technofunctional, and Nutritional Attributes of Starch, Food Chemistry: X (2023)
23. Metal Nanoparticles and Carbohydrate Polymers Team up to Improve Biomedical Outcomes, Biomedicine and Pharmacotherapy (2023)
24. Ovalbumin, an Outstanding Food Hydrocolloid: Applications, Technofunctional Attributes, and Nutritional Facts, a Systematic Review, Food Hydrocolloids (2023)
25. Pullulan Nanocomposites: Effect of Nanoparticles and Essential Oil Reinforcement on Its Performance and Food Packaging Applications, Food and Humanity (2023)
26. Recent Advances in Electrospun Protein Fibers/Nanofibers for the Food and Biomedical Applications, Advances in Colloid and Interface Science (2023)
27. Recent Advances in Electrospun Protein Fibers/Nanofibers for the Food and Biomedical Applications, Advances in Colloid and Interface Science (2023)
28. Recent Advances in Food Applications of Phenolic-Loaded Micro/Nanodelivery Systems, Critical Reviews in Food Science and Nutrition (2023)
29. Recent Trends in the Application of Protein Electrospun Fibers for Loading Food Bioactive Compounds, Food Chemistry: X (2023)
30. Seed Gum-Based Delivery Systems and Their Application in Encapsulation of Bioactive Molecules, Critical Reviews in Food Science and Nutrition (2023)
31. Starch Modification Through Its Combination With Other Molecules: Gums, Mucilages, Polyphenols and Salts, Carbohydrate Polymers (2023)
32. Application of Multi-Criteria Decision-Making for Optimizing the Formulation of Functional Cookies Containing Different Types of Resistant Starches: A Physicochemical, Organoleptic, In-Vitro and In-Vivo Study, Food Chemistry (2022)
33. Basil Seed Gum Promotes the Electrospinnability of Wpi for Co-Encapsulation of Zno Nanoparticles and Curcumin, Carbohydrate Polymers (2022)
34. Encapsulation of Bioactives Within Electrosprayed Κ-Carrageenan Nanoparticles, Carbohydrate Polymers (2022)
35. How Non-Thermal Processing Treatments Affect Physicochemical and Structural Attributes of Tuber and Root Starches?, Trends in Food Science and Technology (2022)
36. Insights Into Whey Protein-Based Carriers for Targeted Delivery and Controlled Release of Bioactive Components, Food Hydrocolloids (2022)
37. Lycopene Nanodelivery Systems; Recent Advances, Trends in Food Science and Technology (2022)
38. Nano/Micro-Formulations of Keratin in Biocomposites, Wound Healing and Drug Delivery Systems; Recent Advances in Biomedical Applications, European Polymer Journal (2022)
39. Nanoencapsulation of Essential Oils From Industrial Hemp (Cannabis Sativa L.) By-Products Into Alfalfa Protein Nanoparticles, Food Chemistry (2022)
40. Oat Starch - How Physical and Chemical Modifications Affect the Physicochemical Attributes and Digestibility?, Carbohydrate Polymers (2022)
41. Protein-Polysaccharide Interactions for the Fabrication of Bioactive-Loaded Nanocarriers: Chemical Conjugates and Physical Complexes, Pharmacological Research (2022)
42. Recent Advances in Oral Delivery of Bioactive Molecules: Focus on Prebiotic Carbohydrates As Vehicle Matrices, Carbohydrate Polymers (2022)
43. Recent Progresses in the Delivery of Β-Carotene: From Nano/Microencapsulation to Bioaccessibility, Advances in Colloid and Interface Science (2022)
44. Recent Progresses in the Delivery of Β-Carotene: From Nano/Microencapsulation to Bioaccessibility, Advances in Colloid and Interface Science (2022)
45. The Role of Emulsification Strategy on the Electrospinning of Β-Carotene-Loaded Emulsions Stabilized by Gum Arabic and Whey Protein Isolate, Food Chemistry (2022)
46. Anticancer Nano-Delivery Systems Based on Bovine Serum Albumin Nanoparticles: A Critical Review, International Journal of Biological Macromolecules (2021)
47. Possible Health Risks Associated With Nanostructures in Food, Safety and Regulatory Issues of Nanoencapsulated Food Ingredients (2021)
48. Design and Formulation of Nano/Micro-Encapsulated Natural Bioactive Compounds for Food Applications, Application of Nano/Microencapsulated Ingredients in Food Products (2020)