Asliddin Fayzullaev

Работ: 3

Food Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, Uzbekistan

1. Enhancing heat stability and bloom resistance in low-fat chocolates using bigels

   Xueqiang Qi, Jixian Mao, Wenjie Chang +3

   СтатьяFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.000429

2. Corrigendum to "Enhancing heat stability and bloom resistance in low-fat chocolates using bigels" [Food Chem. 492 (2025) 145515]

   Xueqiang Qi, Jixian Mao, Wenjie Chang +3

   ДругоеFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.other.000044

3. Tailoring the properties of low oil phase Pickering emulsion gels through polysaccharide reinforcement

   Kangyu Li, Jiaxin Guo, Asliddin Fayzullaev +2

   СтатьяPickering emulsions and particle stabilizationColloids and Surfaces A Physicochemical and Engineering Aspects2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.000393