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Fardin Tamjidi
Researcher at University of Kurdistan
Publications - 15
Citations - 931
Fardin Tamjidi is an academic researcher from University of Kurdistan. The author has contributed to research in topics: Chemistry & Whey protein isolate. The author has an hindex of 10, co-authored 12 publications receiving 705 citations. Previous affiliations of Fardin Tamjidi include Isfahan University of Technology & University of Isfahan.
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Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules
TL;DR: In this review, beneficial aspects of NLC are presented and valuable information about ingredients, production methods, structure and characteristics of them provided, and potential applications and disadvantages of N LC as emerging delivery system in food science are introduced.
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Design and characterization of astaxanthin-loaded nanostructured lipid carriers
TL;DR: In this paper, a nanostructured lipid carrier (astaxanthin-NLC) with 5% lipid phase was designed and stored at ≈19°C for 25 days, and X-ray diffraction and thermal analyses exhibited a new crystalline lattice with lower crystallinity for the optimum formulation compared to glyceryl behenate.
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Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
TL;DR: Sensory results showed that untrained panelists evaluated overall acceptance of enriched yogurt with treated-fish oil microcapsules by lime juice as ‘neither liked nor disliked to slightly liked’.
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Rheological and physical properties of yogurt enriched with phytosterol during storage
TL;DR: Results indicated that in enriched yogurt, apparent viscosity and syneresis were lower and firmness was higher compared to the control, and addition of phytosterol to the yogurt had significant effect on acidity.
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Stability of astaxanthin-loaded nanostructured lipid carriers in beverage systems.
TL;DR: Stability of Ax-NLCs in non-pasteurised CO2 -free beer improved at low storage temperature, indicating that NLCs containing hydrophobic nutraceuticals have potential to be used for functional beverages/foods development.