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Behnaz Hashemi

Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
2025 · Behnaz Hashemi, Elham Assadpour, et al. · Advances in Colloid and Interface Science · 76
Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical properties
2023 · Behnaz Hashemi, Mehdi Varidi, et al. · Food Hydrocolloids · 70
Functional and in vitro gastric digestibility of the whey protein hydrogel loaded with nanostructured lipid carriers and gelled via citric acid-mediated crosslinking
2017 · Behnaz Hashemi, Ashkan Madadlou, et al. · Food Chemistry · 58
Bigels as novel carriers of bioactive compounds: Applications and research trends
2023 · Behnaz Hashemi, Elham Assadpour, et al. · Food Hydrocolloids · 53
Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review
2024 · Behnaz Hashemi, Mehdi Varidi, et al. · International Journal of Biological Macromolecules · 46
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
2023 · Behnaz Hashemi, Elham Assadpour, et al. · Advances in Colloid and Interface Science · 28
Application of oleogels, hydrogels and bigels as novel edible inks for 3D/4D printing of food products
2025 · Behnaz Hashemi, Elham Assadpour, et al. · Advances in Colloid and Interface Science · 26
Interactions between β-lactoglobulin and polyphenols: Mechanisms, properties, characterization, and applications
2025 · Behnaz Hashemi, Elham Assadpour, et al. · Advances in Colloid and Interface Science · 24
Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics
2024 · Behnaz Hashemi, Mehdi Varidi, et al. · Future Foods · 23
Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications
2023 · Behnaz Hashemi, Elham Assadpour, et al. · Critical Reviews in Food Science and Nutrition · 21
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
2026 · Behnaz Hashemi, Elham Assadpour, et al. · Advances in Colloid and Interface Science · 8
Oleogels for development of future food products based on health orientation: Research progress, challenges and applications
2026 · Behnaz Hashemi, Elham Assadpour, et al. · Food Hydrocolloids for Health · 6
Oleogels as novel carriers for improving the bioaccessibility of bioactive compounds: From design to applications in food products
2026 · Behnaz Hashemi, Elham Assadpour, et al. · Future Foods · 5
In silico technologies for food-based gels: Molecular docking and molecular dynamic simulation
2026 · Behnaz Hashemi, Elham Assadpour, et al. · Food Chemistry · 1
Role of biopolymers/hydrocolloids as gelling agents in set-yogurt; mechanisms, interactions, characterization
2026 · Behnaz Hashemi, Elham Assadpour, et al. · Food Hydrocolloids for Health · 1
Emulsifying/foaming properties of soy protein hydrolysates/peptides: A critical review
2026 · Tolulope Joshua Ashaolu, Moloud Nourani, et al. · Food Hydrocolloids
Nanostructured lipid carrier-based gels for nutraceutical delivery: A colloidal perspective beyond traditional emulsion gel systems
2026 · Behnaz Hashemi, Elham Assadpour, et al. · Advances in Colloid and Interface Science
Works count: 17
Citation count: 446
H-index: 10
I10-index: 10
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