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Food Chemistry|May 29, 2026
Formulation optimization of emulsifier-based hydrated gel cake improver for α-crystal stabilization using D-optimal mixture designParastoo Damanafshan, Babak Ghiassi Tarzi, Gholamhassan Asadi
Food Technology and Biotechnology|December 2, 2016
The Production of Synbiotic Bread by MicroencapsulationMojan Seyedain-Ardabili, Anousheh Sharifan, Babak Ghiassi Tarzi
International Journal of Biological Macromolecules|September 8, 2024
Fabrication of reusable 3D hierarchically porous air filtration based on multifunctional nanoclay-embedded cellulose electrospun nanofiberAmir Fallah, Babak Ghiassi Tarzi, Gholamhassan Asadi, et al.
Iranian Journal of Pharmaceutical Research : IJPR|November 20, 2013
The effect of germination on phenolic content and antioxidant activity of chickpeaBabak Ghiassi Tarzi, Maryam Gharachorloo, Marzieh Baharinia, et al.
Food Science & Nutrition|November 28, 2025
Gluten-Free Pan Bread Enriched With Microalgae (Dunaliella salina) and Encapsulated Lactobacillus acidophilusSeyedeh Fatemeh Ziaziabari, Babak Ghiassi Tarzi, Seyed Mahdi Seyedain-Ardebili
Iranian Journal of Pharmaceutical Research : IJPR|October 3, 2014
Microencapsulation of Probiotics by Calcium Alginate-gelatinized Starch with Chitosan Coating and Evaluation of Survival in Simulated Human Gastro-intestinal ConditionMohammad Ali Khosravi Zanjani, Babak Ghiassi Tarzi, Anousheh Sharifan, et al.
Iranian Journal of Pharmaceutical Research : IJPR|June 9, 2018
Promoting Probiotics Survival by Microencapsualtion with Hylon Starch and Genipin Cross-linked Coatings in Simulated Gastro-intestinal Condition and Heat TreatmentMohammad Ali Khosravi Zanjani, Mohammad Reza Ehsani, Babak Ghiassi Tarzi, et al.
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