Seyed Mohammad Taghi Gharibzahedi

Improved oxidative stability and sensory acceptability of omega-3–fortified kefir using whey protein–stabilised fish oil nanoemulsions

Abstract This study assessed whey protein isolate (WPI)–stabilised fish oil nanoemulsions (FO-NEs) to improve oxidative stability and sensory properties of omega-3–fortified kefir. FO-NEs (10% w/w oil), produced by high-pressure microfluidisation, were incorporated into kefir and...

Recent Advances in Nanoparticle-Based Biosensors for Campylobacter jejuni Detection in Foods: Mechanisms, Designs, and Applications

Campylobacter jejuni, which is mostly transmitted through poultry products, is one of the most common bacterial causes of foodborne illness worldwide. Its low infectious dose and complex chicken matrices make reliable identification difficult, and conventional culture- and nuclei...

Recent Progress in Nanoparticle-Based Biosensors for Monitoring Shigella spp. in Food Safety: A Critical Review

Shigella is a foodborne bacterial pathogen with a low infectious dose and significant public health impact. Culture-based and molecular techniques provide reliable identification but are time-consuming. Nanoparticle-based biosensors offer sensitive, selective, and compact alterna...