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Proteins in Food Systems

Работ: 60

  1. Plant protein nanogel–based patchy Janus particles with tunable anisotropy for perishable food preservation

    Zhigao Wang, Yao Chen, Nan Zhang +4

    СтатьяPickering emulsions and particle stabilizationFood Frontiers2023Цитирований: 0
    ABI

  2. Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

    Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

    СтатьяAnimal Diversity and Health StudiesChemosensors2023Цитирований: 0
    ABI

  3. Influence of salivary amylase on changes in gastric hydrolysis of proteins

    O. S. Mamazhanova, Владимир Алексеевич Алейник, A. G. Khudayarova +1

    СтатьяEnzyme Production and CharacterizationExperimental and Clinical Gastroenterology2023Цитирований: 0
    ABI

  4. The effect of casein hydrolysates, incurred due to the high risk of cardiac and pancreatic juice, on blood lipid parameters

    O. K. Djalalova

    СтатьяProtein Hydrolysis and Bioactive PeptidesExperimental and Clinical Gastroenterology2023Цитирований: 0
    ABI

  5. Structure of Pectinic Substances from Phaseolus vulgaris Shells

    М. Х. Маликова, A. E. Eshbekov, Р. К. Рахманбердыева

    СтатьяPolysaccharides and Plant Cell WallsChemistry of Natural Compounds2023Цитирований: 0
    ABI

  6. Influence of ultrasonic and mechanical dispersion on the viscosity characteristics of water-oil emulsions: Experimental study

    Dilnoza Salikhanova, Aziza Abdikamalovа, Mukhtasar Ismoilova +2

    СтатьяProteins in Food SystemsBIO Web of Conferences2023Цитирований: 0
    ABI

  7. Properties of soybean oil and its purification

    Dilnoza Salikhanova, Mukhtasar Ismoilova, Dilafruz Savrieva +2

    СтатьяFood Chemistry and Fat AnalysisAIP conference proceedings2024Цитирований: 0
    ABI

  8. Isolation and Purification of Protein from Ovis aries Placenta

    Anyi Hu, Ahmidin Wali, Xueyong Zhao +8

    СтатьяDigestive system and related healthChemistry of Natural Compounds2024Цитирований: 0
    ABI

  9. Study of the Functional Properties of Soy Protein Additives in Meat Products

    Abdunabi Fathullaev, Saboxat Ibragimova

    СтатьяProteins in Food Systems2024Цитирований: 0
    ABI

  10. Sunflower seed protein: defatting, structural characterization and property analysis

    Zhenyuan Li, Xuegang Huang, Yumeng Hu +5

    СтатьяProteins in Food SystemsInternational Journal of Biological Macromolecules2025Цитирований: 0
    ABI

  11. 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
    ABI

  12. Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors

    Wei Wei, Zhixiu Guo, Akbarali Ruzibayev +2

    СтатьяFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0
    ABI

  13. O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing

    Jixian Mao, Xi Zhou, Chenxing Feng +5

    СтатьяFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0
    ABI

  14. Chitin-glucan nanofibrils from Inonotus hispidus mycelium as Pickering emulsion stabilizers and lipid digestion regulators

    Ke Shen, Jian Yang, Jie Xiao +3

    СтатьяPickering emulsions and particle stabilizationInternational Journal of Biological Macromolecules2025Цитирований: 0
    ABI

  15. Natural shellac nanoparticles stabilized Pickering emulsion: pH and CO2/N2 dual responsive behavior and its application in biocatalytic synthesis of phosphatidylserine

    Cong Jiang, Zixin Deng, Akbarali Ruzibayev +3

    СтатьяPickering emulsions and particle stabilizationFood Research International2025Цитирований: 0
    ABI

  16. Development of dry matter content of the main components of whey

    Jasur Safarov, Shakhnoza Sultanova, Zulfiya Ergasheva +4

    СтатьяProteins in Food SystemsAIP conference proceedings2025Цитирований: 0
    ABI

  17. Economic analysis of a bioprocess (successive tryptic and microbial hydrolysis of milk proteins) for the producing of dairy protein formula having lower allergenic activity

    Attila Csighy, Kenbon Beyene Abdisa, Szilvia Bánvölgyi +6

    СтатьяFood Allergy and Anaphylaxis ResearchProgress in Agricultural Engineering Sciences2025Цитирований: 0
    ABI

  18. Isolation and Purification of Antioxidant Peptides from Fermented Hydrolysates of Sheep Brain Proteins

    R. Kelaimu, Hui He, Naziermu Dongmulati +7

    СтатьяProtein Hydrolysis and Bioactive PeptidesChemistry of Natural Compounds2025Цитирований: 0
    ABI

  19. QON TARKIBI PLAZMA OQSILLARI LIMFA RETIKULLYAR TIZIM BIOKIMYOSI

    Xursanov, Fayozbek, Ochilov, Diyorbek, Saydullayev, Zayniddin +1

    СтатьяProteins in Food SystemsZenodo (CERN European Organization for Nuclear Research)2025Цитирований: 0
    ABI

  20. Unveiling the cutting-edge applications of nanotechnology in the food industry- from lab to table-a comprehensive review

    SHWETA SHWETA, A.M. Brindhav, Sunny Sharma +2

    Обзорная статьяNanocomposite Films for Food PackagingJournal of Agriculture and Food Research2025Цитирований: 0
    ABI

  21. 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
    ABI

  22. Soy Flour and Radish Leaf-Enriched Steamed Dumplings (Manti): Technological, Nutritional, and Sensory Characteristics

    Yurii Syromiatnykov, Shakhista Ishniyazova, Dildora Nurvafaeva +6

    СтатьяFood Drying and ModelingFoods2026Цитирований: 0
    ABI

  23. TECHNOLOGY FOR EXTRACTING OIL FROM EGG YOLK, PROTEIN FROM EGG WHITE, AND CALCIUM FROM EGGSHELL (BASED ON THE ZERO-WASTE PRINCIPLE)

    Xabibullo Fayziyev, Ziyoda G`ulomova, Mushtari Fayziyeva

    СтатьяFood Industry and Aquatic BiologyOpen MIND2026Цитирований: 0
    ABI

  24. TECHNOLOGY FOR EXTRACTING OIL FROM EGG YOLK, PROTEIN FROM EGG WHITE, AND CALCIUM FROM EGGSHELL (BASED ON THE ZERO-WASTE PRINCIPLE)

    Xabibullo Fayziyev, Ziyoda G`ulomova, Mushtari Fayziyeva

    СтатьяFood Industry and Aquatic BiologyZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0
    ABI

  25. EFFECT OF LACTOBACILLUS FERMENTUM ON THE PROTEIN AND AMINO ACID PROFILE OF MILK WHEY AND CURD

    Xusan Rixsiyev, Asilbek Abdullayev, Gulmira Mustafayeva

    СтатьяProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0
    ABI