Seyed Saeed Sekhavatizadeh
9PUBLICATIONS
5CO-AUTHORS
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Publications (9)
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|Feb 16, 2026
Preparation and Characterization of Multilayered Microcapsules of Lacticaseibacillus rhamnosus Encapsulated With Sodium Alginate, Jujube Mucilage, and Whey Protein Isolate in Goat Milk Dessert.Sara Baleshzar, Seyed Saeed Sekhavatizadeh
|Apr 28, 2025
Biodetoxification of Aflatoxin M1 in Artificially Contaminated Fermented Milk, Fermented Dairy Drink and Yogurt Using Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus rhamnosus and Its Effects on Physicochemical Properties.Fatemeh Moradkhani, Seyed Saeed Sekhavatizadeh, Mohammad Hosein Marhamatizadeh
|Dec 26, 2024
Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage.Seyed Saeed Sekhavatizadeh, Fatemeh Faryabi, Mohammad Ganje
|Dec 02, 2024
Encapsulation of Lacticaseibacillus rhamnosus by Extrusion Method to Access the Viability in Saffron Milk Dessert and Under Simulated Gastrointestinal Conditions.Mohammad Ganje, Seyed Saeed Sekhavatizadeh, Fatemeh Teymouri
|Oct 31, 2024
Date yogurt supplemented with Lactobacillus rhamnosus (ATCC 53103) encapsulated in wild sage (Salvia macrosiphon) mucilage and sodium alginate by extrusion: The survival and viability against the gastrointestinal condition, cold storage, heat, and salt with low pH.Mahsa Abbasi Saadi, Seyed Saeed Sekhavatizadeh, Hassan Barzegar
|May 10, 2024
Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage.Seyed Saeed Sekhavatizadeh, Maryam Derakhshan, Mohammad Ganje
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