| Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification AH Saberi, Y Fang, DJ McClements Journal of colloid and interface science 391, 95-102, 2013 | 497 | 2013 |
| Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability M Guttoff, AH Saberi, DJ McClements Food chemistry 171, 117-122, 2015 | 370 | 2015 |
| Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification AH Saberi, Y Fang, DJ McClements Journal of colloid and interface science 411, 105-113, 2013 | 156 | 2013 |
| Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: formation using a spontaneous emulsification method A Gulotta, AH Saberi, MC Nicoli, DJ McClements Journal of agricultural and food chemistry 62 (7), 1720-1725, 2014 | 141 | 2014 |
| Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties AH Saberi, Y Fang, DJ McClements Food research international 54 (1), 812-820, 2013 | 116 | 2013 |
| Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH B Zeeb, AH Saberi, J Weiss, DJ McClements Soft Matter 11 (11), 2228-2236, 2015 | 107 | 2015 |
| Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release B Zeeb, AH Saberi, J Weiss, DJ McClements Food Hydrocolloids 50, 27-36, 2015 | 106 | 2015 |
| Crystallization kinetics of palm oil in blends with palm-based diacylglycerol AH Saberi, OM Lai, JF Toro-Vázquez Food Research International 44 (1), 425-435, 2011 | 96 | 2011 |
| Microemulsions as nanoreactors for synthesis of biopolymer nanoparticles S Asgari, AH Saberi, DJ McClements, M Lin Trends in food science & technology 86, 118-130, 2019 | 66 | 2019 |
| Melting and solidification properties of palm-based diacylglycerol, palm kernel olein, and sunflower oil in the preparation of palm-based diacylglycerol-enriched soft tub margarine AH Saberi, OM Lai, MS Miskandar Food and Bioprocess Technology 5, 1674-1685, 2012 | 53 | 2012 |
| Stabilization of vitamin E-enriched mini-emulsions: influence of organic and aqueous phase compositions AH Saberi, Y Fang, DJ McClements Colloids and Surfaces A: Physicochemical and Engineering Aspects 449, 65-73, 2014 | 51 | 2014 |
| Phase behavior of palm oil in blends with palm-based diacylglycerol AH Saberi, T Chin-Ping, L Oi-Ming Journal of the American oil chemists' society 88, 1857-1865, 2011 | 46 | 2011 |
| Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition AH Saberi, Y Fang, DJ McClements Journal of agricultural and food chemistry 62 (7), 1625-1633, 2014 | 43 | 2014 |
| Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification AH Saberi, Y Fang, DJ McClements Food chemistry 185, 254-260, 2015 | 42 | 2015 |
| Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils AH Saberi, BB Kee, L Oi-Ming, MS Miskandar Food chemistry 127 (3), 1031-1038, 2011 | 41 | 2011 |
| Quality assessment of poultry egg based on visible–near infrared spectroscopy and radial basis function networks M Aboonajmi, A Saberi, T Abbasian Najafabadi, N Kondo International journal of food properties 19 (5), 1163-1172, 2016 | 40 | 2016 |
| Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification AH Saberi, Y Fang, DJ McClements Journal of agricultural and food chemistry 62 (46), 11246-11253, 2014 | 32 | 2014 |
| Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification AH Saberi, Y Fang, DJ McClements Food research international 89, 296-301, 2016 | 21 | 2016 |
| Improvement of Functional Properties of Glutens Extracted from Two Iranian Wheat Varieties (Sardari and Mahdavi) Employing Chemical and Enzymatic Modifications AH Saberi, M Kadivar, J Keramat J. Agric. Sci 10, 243-252, 2008 | 21 | 2008 |
| Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant–oil–water mixtures: Phase inversion temperature method AH Saberi, DJ McClements Food Hydrocolloids 51, 441-448, 2015 | 17 | 2015 |
Jochen WeissUniversity of HohenheimVerified email at uni-hohenheim.de
