Amin Sadeghpour

Lecturer in Food Science

University of Leeds

United Kingdom

Research Interests

Explore related searches

Professors in United Kingdom Professors in Food Science Food Science professors in United Kingdom

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Amin Sadeghpour is a Lecturer in Food Science at the University of Leeds, United Kingdom. His research primarily focuses on food encapsulation, emulsification, and the physicochemical properties of food matrices, as evidenced by his recent articles on chitosan-alginate complexes and Pickering emulsions. Additionally, Dr. Sadeghpour explores the delivery mechanisms of bioactive peptides and the crystallization behavior of milk fats, contributing to the understanding of food structure and stability.

Articles (15)

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2020

Year:

2020

Year:

2020

Year:

2020

Collaborators (8)

Francisco M. Goycoolea

Professor

University of Leeds

UNITED KINGDOM

View details

Anwesha Sarkar

Professor of Colloids and Surfaces

University of Leeds

UNITED KINGDOM

View details

Anne Géraldine Guex

Assistant Professor Oral Implantology

SWITZERLAND

View details

Davide Beretta

Empa Materials Science and Technology

SWITZERLAND

View details

Peter Ho

Lecturer in Food Processing

University of Leeds

UNITED KINGDOM

View details

Elena Simone

University of Leeds

UNITED KINGDOM

View details

Arwen Tyler

Imperial College London

UNITED KINGDOM

View details

Helena S. Azevedo

PORTUGAL

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Amin Sadeghpour

Research Interests

Explore related searches

Contact this professor

About

Articles (15)

Chitosan-alginate polyelectrolyte complexes for encapsulation of low molecular weight fish bioactive peptides

Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles

Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles

Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions

Encapsulation of short-chain bioactive peptides (BAPs) for gastrointestinal delivery: a review

Planar confined water organisation in lipid bilayer stacks of phosphatidylcholine and phosphatidylethanolamine

Decoding the role of triacylglycerol composition in the milk fat crystallisation behaviour: A study using buffalo milk fat fractions

Structuring supramolecular hyaluronan hydrogels via peptide self-assembly for modulating the cell microenvironment

From angular to round: in depth interfacial analysis of binary phosphatidylethanolamine mixtures in the inverse hexagonal phase

Conductive Hybrid Cu‐HHTP‐TCNQ Metal–Organic Frameworks for Chemiresistive Sensing

Polymorphism of a Highly Asymmetrical Triacylglycerol in Milk Fat: 1-Butyryl 2-Stearoyl 3-Palmitoyl-glycerol

Structurally Tunable pH-responsive Phosphine Oxide Based Gels by Facile Synthesis Strategy

Responsive Nanofibers with Embedded Hierarchical Lipid Self-Assemblies

Structure and Dynamics of Dioleoyl-Phosphatidylcholine Bilayers under the Influence of Quercetin and Rutin

Solvents, CO2 and Biopolymers: Structure Formation in Chitosan Aerogel

Collaborators (8)

Francisco M. Goycoolea

Anwesha Sarkar

Anne Géraldine Guex

Davide Beretta

Peter Ho

Elena Simone

Arwen Tyler

Helena S. Azevedo

Make your next move.