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Saeed M Ghazani

Showing results (11-20 of 18) with videos related to

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Current Research in Food Science|March 9, 2023
Oleosome interfacial engineering to enhance their functionality in foodsSaeed M Ghazani, Erica Pensini, Jason Hargreaves, et al.
Current Research in Food Science|February 2, 2024
Oleosome interfacial engineering to enhance their functionality in foodsSaeed M Ghazani, Jason Hargreaves, Burcu Guldiken, et al.
Current Research in Food Science|May 22, 2023
Erratum: Removal notice to "Oleosome interfacial engineering to enhance their functionality in foods" [Curr. Res. Food Sci. 6 (2023) 100465]Saeed M Ghazani, Erica Pensini, Jason Hargreaves, et al.
Food Chemistry|January 7, 2022
Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butterAlejandro G Marangoni, Saeed M Ghazani, Sarah Gammage, et al.
Crystal Growth & Design|June 26, 2025
Dimyristoylphosphoethanolamine Addition During Chocolate Manufacture Promotes Proper Tempering under Simple Cooling Conditions without ShearJarvis A Stobbs, Saeed M Ghazani, Kaiyang Tu, et al.
Food & Function|November 9, 2019
Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactantsNatalie Ng, Peter X Chen, Saeed M Ghazani, et al.
Soft Matter|November 12, 2019
Molecular motifs encoding self-assembly of peptide fibers into molecular gelsYaqi Lan, Muwen Lv, Shenglan Guo, et al.
Scientific Reports|March 30, 2020
Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsionsNawaz Ahmed, Behnoush Kermanshahi, Saeed M Ghazani, et al.
Pageof 2

Showing results (11-20 of 18) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 18 results.
Current Research in Food Science|March 9, 2023
Oleosome interfacial engineering to enhance their functionality in foodsSaeed M Ghazani, Erica Pensini, Jason Hargreaves, et al.
Current Research in Food Science|February 2, 2024
Oleosome interfacial engineering to enhance their functionality in foodsSaeed M Ghazani, Jason Hargreaves, Burcu Guldiken, et al.
Current Research in Food Science|May 22, 2023
Erratum: Removal notice to "Oleosome interfacial engineering to enhance their functionality in foods" [Curr. Res. Food Sci. 6 (2023) 100465]Saeed M Ghazani, Erica Pensini, Jason Hargreaves, et al.
Food Chemistry|January 7, 2022
Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butterAlejandro G Marangoni, Saeed M Ghazani, Sarah Gammage, et al.
Crystal Growth & Design|June 26, 2025
Dimyristoylphosphoethanolamine Addition During Chocolate Manufacture Promotes Proper Tempering under Simple Cooling Conditions without ShearJarvis A Stobbs, Saeed M Ghazani, Kaiyang Tu, et al.
Food & Function|November 9, 2019
Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactantsNatalie Ng, Peter X Chen, Saeed M Ghazani, et al.
Soft Matter|November 12, 2019
Molecular motifs encoding self-assembly of peptide fibers into molecular gelsYaqi Lan, Muwen Lv, Shenglan Guo, et al.
Scientific Reports|March 30, 2020
Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsionsNawaz Ahmed, Behnoush Kermanshahi, Saeed M Ghazani, et al.
Pageof 2