Search results for: Amir Hossein Saberi

Items from 1 to 16 out of 16 results

article

Numerical investigation of nanofluid convection heat transfer in a microchannel using two-phase lattice Boltzmann method

Amir Hossein Saberi, Mohammad Kalteh

Journal of Thermal Analysis and Calorimetry > 2019 > 138 > 2 > 1761-1777

In this study, the laminar forced convection heat transfer of copper–water nanofluid in a 2D microchannel with one wall insulated and the other with constant heat flux is simulated numerically. In this paper, two-phase lattice Boltzmann method is used for simulation of the problem considering the intermolecular forces such as drag, buoyancy, Brownian, van der Waals and Born forces. The collision and...

article

Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification

Amir Hossein Saberi, Yuan Fang, David Julian McClements

Food Research International > 2016 > 89 > P1 > 296-301

Food-grade emulsions can be fabricated using simple and inexpensive low-energy homogenization methods. In this study, we examined the influence of surfactant type (Tween 40, 60, and 80), oil phase composition (limonene-to-medium chain triglyceride ratio), and temperature (25 to 95°C) on the formation and stability of flavor oil-in-water emulsions (10wt% oil, 15wt% surfactant, pH3) fabricated using...

article

Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification

Amir Hossein Saberi, Yuan Fang, David Julian McClements

Food Chemistry > 2015 > 185 > Complete > 254-260

The influence of temperature scanning and isothermal storage conditions on turbidity, particle size, and thermal reversibility of vitamin E-enriched emulsions produced by spontaneous emulsification was examined. Initially, the mini-emulsions formed were optically transparent and contained small droplets (d≈44nm). When heated (20–90°C), emulsions exhibited a complex turbidity–temperature profile with...

article

Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant–oil–water mixtures: Phase inversion temperature method

Amir Hossein Saberi, David Julian McClements

Food Hydrocolloids > 2015 > 51 > Complete > 441-448

Protein nanoparticles and microparticles can be formed using numerous fabrication methods. In this study, a templating method was developed that involves trapping globular proteins within the aqueous domains formed by surfactant–oil–water (SOW) mixtures, and then inducing protein aggregation and particle formation through thermal denaturation. A heat-set gelling protein (whey protein isolate) was...

article

Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition

Amir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, David Julian McClements

Journal of Colloid And Interface Science > 2015 > 455 > Complete > 172-178

Nanoemulsions can be formed spontaneously from surfactant–oil–water systems using low energy methods. In this work, we showed that the droplets in oil–in–water nanoemulsions fabricated by spontaneous emulsification could be coated with an anionic biopolymer (beet pectin) using electrostatic deposition. Nanoemulsions were formed by titrating oil (medium chain triglycerides) and surfactant (polyoxyethylene...

article

Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release

Benjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, David Julian McClements

Food Hydrocolloids > 2015 > 50 > Complete > 27-36

Filled hydrogel particles fabricated from natural lipids and biopolymers can be utilized as tailor-made encapsulation and delivery systems. In the present study, the impact of nanoemulsion fabrication method (low energy versus high energy) on the retention and release of a lipophilic bioactive component (curcumin) and of lipid droplets from calcium alginate beads was investigated. Initially, curcumin...

article

Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability

Marrisa Guttoff, Amir Hossein Saberi, David Julian McClements

Food Chemistry > 2015 > 171 > Complete > 117-122

Oil-in-water nanoemulsions are particularly suitable for encapsulation of lipophilic nutraceuticals because of their ability to form stable and transparent delivery systems with high oral bioavailability. In this study, the influence of system composition and preparation conditions on the particle size and stability of vitamin D nanoemulsions prepared by spontaneous emulsification (SE) was investigated...

article

Stabilization of vitamin E-enriched mini-emulsions: Influence of organic and aqueous phase compositions

Amir Hossein Saberi, Yuan Fang, David Julian McClements

Colloids and Surfaces A: Physicochemical and Engineering Aspects > 2014 > 449 > Complete > 65-73

Oil-in-water mini-emulsions are finding increasing use as delivery systems to encapsulate lipophilic bioactive components such as drugs, vitamins, and nutraceuticals in functional food, personal care, and pharmaceutical products. Like all emulsions, mini-emulsions are thermodynamically unstable systems that breakdown over time. We investigated the influence of organic and aqueous phase composition...

article

Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification

Amir Hossein Saberi, Yuan Fang, David Julian McClements

Journal of Colloid And Interface Science > 2013 > 411 > Complete > 105-113

Oil-in-water nanoemulsions are finding increasing use as delivery systems to encapsulate lipophilic bioactive components in functional food, personal care, and pharmaceutical products. We investigated the influence of a water-soluble cosolvent (glycerol) on the formation, stability, and properties of vitamin E acetate-loaded nanoemulsions (VE-NEs) prepared by spontaneous emulsification. VE-NEs were...

article

Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties

Amir Hossein Saberi, Yuan Fang, David Julian McClements

Food Research International > 2013 > 54 > 1 > 812-820

Oil-in-water nanoemulsions are finding increasing application within pharmaceutical and functional food products as delivery systems to encapsulate lipophilic bioactive components, such as drugs, vitamins, and nutraceuticals. We investigated the influence of two water-soluble cosolvents, propylene glycol (PG) and ethanol, on the formation, stability, and properties of vitamin E acetate-loaded nanoemulsions...

article

Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification

Amir Hossein Saberi, Yuan Fang, David Julian McClements

Journal of Colloid And Interface Science > 2013 > 391 > Complete > 95-102

Oil-in-water nanoemulsions are finding increasing use as delivery systems to encapsulate lipophilic bioactive components in functional food, personal care, and pharmaceutical products. We have investigated the influence of system composition and preparation conditions on the particle size of vitamin E acetate (VE)-loaded nanoemulsions prepared by spontaneous emulsification. This method relies on the...

article

Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine

Amir Hossein Saberi, Oi-Ming Lai, Mat Sahri Miskandar

Food and Bioprocess Technology > 2012 > 5 > 5 > 1674-1685

Many studies have been conducted to deliver more healthy alternatives to full fat products. Incorporation of a high proportion of diacylglycerol oil as a functional oil into the plastic fat products through development of blend formulation is considered as one such attempt. Ternary mixtures containing sunflower oil (SFO), palm kernel olein (PKOL), and palm-based diacylglycerol oil (POL-DAG) with certain...

article

Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils

Amir Hossein Saberi, Beh Boon Kee, Lai Oi-Ming, Mat Sahri Miskandar

Food Chemistry > 2011 > 127 > 3 > 1031-1038

Palm-based diacylglycerol (P-DAG) oils were produced through enzymatic glycerolysis of palm kernel oil (PKO), palm oil (PO), palm olein (POL), palm mid fraction (PMF) and palm stearin (PS). High purity DAG (83–90%, w/w) was obtained and compared to palm-based oils (P-oil) had significantly (P<0.05) different fatty acid composition (FAC), iodine value (IV) and slip melting point (SMP). Solid fat...

article

Physical properties of palm‐based diacylglycerol and palm‐based oils in the preparation of shelf‐stable margarine

Amir Hossein Saberi, Lai Oi‐ Ming, Mat Sahri Miskandar

European Journal of Lipid Science and Technology > 113 > 5 > 627 - 636

Ternary mixtures containing palm olein (POL), palm kernel oil (PKO) and palm oil‐based diacylglycerol (PO‐DAG) were designed using mixture design. The corresponding physical properties such as solid fat content (SFC) as well as deviation from SFC (ΔSFC) using nuclear magnetic resonance (NMR) and melting and crystallization properties using differential scanning calorimetry (DSC) were studied. Ternary...

article

Crystallization kinetics of palm oil in blends with palm-based diacylglycerol

Amir Hossein Saberi, Oi-Ming Lai, Jorge Fernando Toro-Vázquez

Food Research International > 2011 > 44 > 1 > 425-435

Crystallization kinetics of palm oil (PO) in the presence of different concentrations (2, 5, 10, 30 and, 50% w/w) of palm-based diacylglycerol (PB-DAG) were investigated over different ranges of crystallization temperatures. Addition of 30 and 50% (w/w) of PB-DAG (high concentrations) increased significantly (P<0.05) the melting point and crystallization onset while addition of 2 and 5% PB-DAG...

article

Phase Behavior of Palm Oil in Blends with Palm-Based Diacylglycerol

Amir Hossein Saberi, Tan Chin-Ping, Lai Oi-Ming

Journal of the American Oil Chemists' Society > 2011 > 88 > 12 > 1857-1865

Phase behavior of palm oil (PO) in blends with different concentrations (10% intervals) of palm-based diacylglycerol oil (PO-DAG) was studied using the iso-solid diagram, solid fat content (SFC) with the hardness thermal protocol, DSC melting and crystallization curves, X-ray diffraction curves, and texture analysis (hardness). Minor eutectic effects were observed at around 20–50% PO-DAG in 20–50%...

Filter options

Publication date

Set your own date range

Keywords

SPONTANEOUS EMULSIFICATION (7)
NANOEMULSIONS (5)
VITAMIN E (4)
NUTRACEUTICALS (3)
PALM-BASED DIACYLGLYCEROL (3)
BIOAVAILABILITY (2)
DELIVERY (2)
EMULSION STABILITY (2)
EMULSIONS (2)
ENCAPSULATION (2)
FUNCTIONAL FOOD (2)
NANOEMULSION (2)
OPTICAL PROPERTIES (2)
PARTICLE SIZE (2)
PHARMACEUTICALS (2)
TERNARY BLEND (2)
AGGREGATION (1)
ALGINATE (1)
AVRAMI MODEL (1)
CARRIER OIL (1)
COSOLVENTS (1)
CRYSTALLIZATION (1)
DESIGN-EXPERT (1)
DESIGN‐EXPERT (1)
DIACYLGLYCEROL COMPOSITION (1)
DILUTION (1)
EMULSION (1)
ETHANOL (1)
FORCED CONVECTION (1)
GLYCEROL (1)
HARDNESS (1)
HYDROGEL BEADS (1)
ISOTHERMAL CRYSTALLIZATION (1)
ISO‐SOLID DIAGRAM (1)
LATTICE BOLTZMANN METHOD (1)
LAURIC ARGINATE (1)
LAYER-BY-LAYER ELECTROSTATIC DEPOSITIONING (1)
LOW ENERGY EMULSIFICATION (1)
LOW-ENERGY HOMOGENIZATION (1)
MICROFLUIDIZATION (1)
MINI-EMULSIONS (1)
MULTILAYER EMULSION (1)
NANOEMULSIONS, VITAMIN E (1)
NANOFLUID (1)
PALM KERNEL OLEIN (1)
PALM OIL (1)
PALM OIL‐BASED DIACYLGLYCEROL (1)
PALM-BASED DIACYLGLYCEROL OILS (1)
PHASE BEHAVIOR (1)
PHASE INVERSION TEMPERATURE (1)
PHYSICO-CHEMICAL PROPERTIES (1)
PIT (1)
POLYMORPHISM (1)
PROPYLENE GLYCOL (1)
PROTEIN MICROPARTICLES (1)
PROTEIN NANOPARTICLES (1)
RELEASE (1)
SHELF‐STABLE MARGARINE (1)
SOFT TUB MARGARINE (1)
STABILITY (1)
SUGAR BEET PECTIN (1)
THERMOREVERSIBILITY (1)
TWO-PHASE (1)
VISCOUS DISSIPATION (1)
VITAMIN D (1)
more

Data set

Elsevier (12)
Springer (3)
Wiley (1)

INFONA - science communication portal

Search results for: Amir Hossein Saberi

Add recipient

Sending message cancelled

Are you sure you want to cancel sending this message?

Send message

Filter options

Publication date

Date range setting

Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.

Keywords

Data set

Journal

Reporting an error / abuse

Sending the report failed

Accessibility options