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Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Abbasi, S. and Emmambux, M. N. (2023) Background, limitations, and future perspectives in food grade microemulsions and nanoemulsions. Food Reviews International, 39 (8). pp. 5048-5086. ISSN 1525-6103 doi: https://doi.org/10.1080/87559129.2022.2059808

Picot-Allain, M. C. N., Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Abdoun-Ouallouche, K., Aberkane, L., Djefal-Kerrar, A., Mahomoodally, M. F. and Emmambux, M. N. (2022) Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels. Food Bioscience, 46. 101550. ISSN 2212-4306 doi: https://doi.org/10.1016/j.fbio.2022.101550

Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Abbasi, S. (2020) Lycopene microemulsion storability: monitoring colour and rheological properties. International Nano Letters, 10 (2). pp. 119-129. ISSN 2228-5326 doi: https://doi.org/10.1007/s40089-020-00301-1

Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Abbasi, S. (2019) Extraction of lycopene using a lecithin-based olive oil microemulsion. Food Chemistry, 272. pp. 568-573. ISSN 1873-7072 doi: https://doi.org/10.1016/j.foodchem.2018.08.080

Heydari, S., Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Ehsani, M. R., Mohammadifar, M. A., Khorshidian, N., Koushki, M. R. and Mortazavian, A. M. (2018) Rheological behaviour, sensory properties and syneresis of probiotic yogurt supplemented with various prebiotics. International Journal of Dairy Technology, 71 (S1). pp. 175-184. ISSN 1471-0307 doi: https://doi.org/10.1111/1471-0307.12491

Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Abbasi, S. (2017) Stability assessment of lycopene microemulsion prepared using tomato industrial waste against various processing conditions. Journal of the Science of Food and Agriculture, 97 (14). pp. 4922-4928. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.8368

Abbasi, S. and Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 (2017) Microemulsions as nano-carriers for nutraceuticals: current trends and the future outlook. EC Nutrition, 12 (1). pp. 46-50.

Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Abbasi, S. and Scanlon, M. G. (2016) Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: optimization of enzymatic and ultrasound pretreatments. Innovative Food Science and Emerging Technologies, 35. pp. 160-167. ISSN 1878-5522 doi: https://doi.org/10.1016/j.ifset.2016.05.004

Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 and Abbasi, S. (2016) Microemulsion-based lycopene extraction: effect of surfactants, co-surfactants and pretreatments. Food Chemistry, 197 (Part A). pp. 1002-1007. ISSN 1873-7072 doi: https://doi.org/10.1016/j.foodchem.2015.11.077

Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Emam-Djomeh, Z., Mohammadifar, M. A. and Mohammadi, M. (2012) Spray drying of low-phenylalanine skim milk: optimization of process conditions for improving solubility and particle size. International Journal of Food Science and Technology, 47 (3). pp. 495-503. ISSN 1365-2621 doi: https://doi.org/10.1111/j.1365-2621.2011.02869.x

Karimi, R., Mortazavian, A. M. and Amiri-Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939 (2012) Selective enumeration of probiotic microorganisms in cheese. Food Microbiology, 29 (1). pp. 1-9. ISSN 1095-9998 doi: https://doi.org/10.1016/j.fm.2011.08.008

Amiri Rigi, A. ORCID: https://orcid.org/0000-0002-6932-7939, Mohammadifar, M. A., Emam-Djomeh, Z. and Mohammadi, M. (2011) Response surface optimisation of spray dryer operational parameters for low-phenylalanine skim milk powder. International Journal of Food Science and Technology, 46 (9). pp. 1830-1839. ISSN 1365-2621 doi: https://doi.org/10.1111/j.1365-2621.2011.02688.x