Shaghayegh Keshanidokht

Shaghayegh Keshanidokht

Enrolled PhD student

Member of:

    ORCID: 0000-0002-0132-4248

    Publication year:
    All
    1 - 3 out of 3Page size: 10
    1. 2023
    2. Published

      Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure

      Masiá, Carmen, Keshanidokht, Shaghayegh, Due Preisler, L., Risbo, Jens & Jensen, Poul Erik, 2023, In: LWT. 182, 9 p., 114890.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      The oil in aqueous ethanol emulsion as a routeto zein-stabilized thermos-responsive oleogel: Principle and application

      Keshanidokht, Shaghayegh, 2023, Department of Food Science, Faculty of Science, University of Copenhagen. 198 p.

      Research output: Book/Report › Ph.D. thesis › Research

    4. Published

      Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein

      Keshanidokht, Shaghayegh, Kumar, S., Thulstrup, Peter Waaben, Via, M. A., Clausen, M. P. & Risbo, Jens, 2023, In: Food Hydrocolloids. 139, 12 p., 108582.

      Research output: Contribution to journal › Journal article › Research › peer-review

    ID: 226564963