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Ali Alehosseini

Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
2018 · Ali Alehosseini, Laura G. Gómez-Mascaraque, et al. · Food Hydrocolloids · 210
Principles of electrospraying: A new approach in protection of bioactive compounds in foods
2017 · Ali Alehosseini, Behrouz Ghorani, et al. · Critical Reviews in Food Science and Nutrition · 130
Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures
2019 · Ali Alehosseini, Laura G. Gómez-Mascaraque, et al. · LWT · 84
Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme
2018 · Ali Alehosseini, Mahboobe Sarabi-Jamab, et al. · LWT · 73
Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria
2018 · Ali Alehosseini, Eva-María Gomez del Pulgar, et al. · Food Hydrocolloids · 73
Nanocapsule formation by electrospinning
2017 · Behrouz Ghorani, Ali Alehosseini, et al. · Elsevier eBooks · 32
Unpurified Gelidium-extracted carbohydrate-rich fractions improve probiotic protection during storage
2018 · Ali Alehosseini, Eva-María Gomez del Pulgar, et al. · LWT · 26
Sustainable utilisation of salty whey generated during cheese manufacture: A review
2025 · Viraj Weerasingha, Alan L Kelly, et al. · International Journal of Dairy Technology · 10
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Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field
2021 · Ali Alehosseini, Prateek Sharma, et al. · Innovative Food Science & Emerging Technologies · 10
Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices
2022 · Ali Alehosseini, Prateek Sharma, et al. · Journal of Food Engineering · 9
A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices
2021 · Ali Alehosseini, Catherine Wall, et al. · Journal of Food Process Engineering · 8
The Effect of Biopolymer Type, Temperature and Relative Humidity on the Physicochemical Characteristics and Stability of Microencapsulated Bioactive Compounds of Saffron
2017 · Behrouz Ghorani, Rassoul Kadkhodaee, et al. · 2
Understanding salt diffusion in dairy-based systems: A model approach using rennet-coagulated micellar casein concentrates
2026 · V. Weerasingha, A.L. Kelly, et al. · Journal of Dairy Science · 1
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Comparative application of machine learning techniques and response surface methodology for predicting final pH and salt diffusion coefficients in rennet‐induced micellar casein concentrate gels
2025 · Ali Alehosseini, Alan L Kelly, et al. · International Journal of Dairy Technology · 1
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Use of supercritical CO2 as a vector to disperse bixin colorant homogeneously within dairy matrices
2026 · Ali Alehosseini, Sushanta Kumar Saha, et al. · Innovative Food Science & Emerging Technologies
Valorisation potential of salty whey: Composition, thermal stability and processability challenges
2026 · Ali Alehosseini, Alan L Kelly, et al. · International Journal of Dairy Technology
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Development of a low-moisture model cheese system for investigating structural determinants of salt diffusion
2026 · Viraj Weerasingha, Alan L. Kelly, et al. · International Dairy Journal
Principles and methods of encapsulation of probiotics
2016 · Rassoul Kadkhodaee, Mahboobe Sarabi‐Jamab, et al.
Works count: 19
Citation count: 669
H-index: 9
I10-index: 9
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