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Journal of the Science of Food and Agriculture|January 25, 2020
Starch granule stabilized Pickering emulsions: an 8-year stability studyAli Marefati, Marilyn Rayner
Nanophotonics (Berlin, Germany)|December 22, 2025
Record-level, exceptionally broadband borophene-based absorber with near-perfect absorption: design and comparison with a graphene-based counterpartAmir Ali Marefati, Mahdieh Bozorgi
Foods (Basel, Switzerland)|August 7, 2021
The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed ProteinsKarolina Östbring, María Matos, Ali Marefati, et al.
Carbohydrate Polymers|May 16, 2017
Combined emulsifying capacity of polysaccharide particles of different size and shapeMaría Matos, Ali Marefati, Romain Bordes, et al.
Plos One|August 2, 2016
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved StateMaría Matos, Ali Marefati, Gemma Gutiérrez, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starchesSenay Simsek, Maribel Ovando-Martinez, Ali Marefati, et al.
Foods (Basel, Switzerland)|January 17, 2020
Comparison of Three Methods to Determine the Degree of Substitution of Quinoa and Rice Starch Acetates, Propionates, and Butyrates: Direct Stoichiometry, FTIR, and <sup>1</sup>H-NMRNabilah Abdul Hadi, Berthold Wiege, Sebastian Stabenau, et al.
Pharmaceutics|March 1, 2019
<i>In Vitro</i> Methods to Study Colon Release: State of the Art and An Outlook on New Strategies for Better <i>In-Vitro</i> Biorelevant Release MediaMarie Wahlgren, Magdalena Axenstrand, Åsa Håkansson, et al.
Foods (Basel, Switzerland)|October 28, 2023
High-Pressure Pasteurization of Soy OkaraAmanda Helstad, Ali Marefati, Cecilia Ahlström, et al.
Foods (Basel, Switzerland)|November 25, 2023
High-Pressure Pasteurization of Oat OkaraAmanda Helstad, Ali Marefati, Cecilia Ahlström, et al.
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