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Profil
| Derzeitige Stellung | Professor W-2 und Äquivalente |
|---|---|
| Fachgebiet | Lebensmittelchemie |
| Keywords | Anti-inflammatory properties, Thiolation, Antioxidant capacity, Amylolysis efficiency, Brewer's spent yeast |
| Auszeichnungen | 2022: Top researcher at Fasa University 2019: Influential Teacher at Fasa University 2017: Top Researcher at Tarbiat Modares University 2015: Top Researcher at Tarbiat Modares University |
Aktuelle Kontaktadresse
Gastgeber*innen während der Förderung
| Prof. Dr. Philip Wietstock | Fachgebiet Brauwesen, Technische Universität Berlin, Berlin |
|---|---|
| Prof. Dr. Brian Richard Gibson | Fachgebiet Brauwesen, Technische Universität Berlin, Berlin |
| Prof. Dr. Philip Wietstock | Institut für Lebensmitteltechnologie und Lebensmittelchemie, Technische Universität Berlin, Berlin |
| Beginn der ersten Förderung | 01.01.2025 |
Programm(e)
| 2024 | Georg Forster-Forschungsstipendien-Programm für erfahrene Forschende |
|---|
Publikationen (Auswahl)
| 2027 | Ramazanidoroh, F., Abedi, E., Svedlund, N., Magalhães., Gibson, B: Alcohol-Free Beer From Production to Consumer Perception. Elsevier, 2027 |
|---|---|
| 2026 | Elahe Abedi, Philip C. Wietstock: A comparative analysis of specific surface area and molecular structure in CO2-microbubble-assisted starch hydrolysis for the effective binding of α-amylase to starch. In: Innovative Food Science & Emerging Technologies, 2026, |
| 2026 | Elahe Abedi, Brian Gibson, Philip C. Wietstock Biochemical processes, chemical compositions, and nutrient profiles of germinated barley grains after steeping with thiolated and aminated spent brewer's yeast hydrolysates. In: Food Chemistry X, 2026, |
| 2026 | Elahe Abedi, Philip C. Wietstock: Sustainable Thiolated/Aminated Spent Yeast Hydrolysate-Based Nanocarriers for Thymol Encapsulation: Antimicrobial Performance, Controlled Release, Cytotoxicity Assessment . In: Food Chemistry Advances, 2026, |
| 2025 | Elahe Abedi | Philip C. Wietstock | Brian Gibson: Amino-and Thiol-Functionalized Brewer's Spent Yeast Hydrolysates: Physicochemical and Antioxidant Properties. In: Food Science and Nutrition, 2025, |