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Food Chemistry and Fat Analysis

Работ: 35

  1. 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

  2. Structural features and their effect on the properties of surfactants derived from fatty acids

    Kuatbergen K. Kosnazarov, Gulsanam Boltayeva, Marifatoy Urunboeva +2

    СтатьяSurfactants and Colloidal SystemsAIP conference proceedings2025Цитирований: 0
    ABI

  3. Cocoon storage and eruption processing technologies

    Sh. I. Karimov, S. Sh. Alimkhanova, A. R. Tulaganov +1

    СтатьяFood Chemistry and Fat AnalysisAIP conference proceedings2025Цитирований: 0
    ABI

  4. Characterization of butter and margarine oil composition using benchtop NMR and FTIR: A comparative study of products from Uzbekistan and Denmark

    Umrbek Mavlanov, Tomasz Pawel Czaja, Sardorjon Shukurov Salimovich +2

    СтатьяFatty Acid Research and HealthChemRxiv2025Цитирований: 0
    ABI

  5. Rice bran oil blends

    Jahongir Hasanov

    ГлаваFatty Acid Research and HealthElsevier eBooks2025Цитирований: 0
    ABI

  6. 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
    ABI

  7. Method of washing with liquid in the process of acetylene production

    Olim Sattarov, Maruf Nematov

    СтатьяSynthesis and Characterization of PyrrolesAIP conference proceedings2026Цитирований: 0
    ABI

  8. Scopus based bibliometric analysis of margarine for the period of 2012-2021

    Sarvar Khodjaev, Shakhnozakhon Salijonova, Madina Khamidova +1

    СтатьяFood Chemistry and Fat AnalysisCanrea Journal Food Technology Nutritions and Culinary Journal2026Цитирований: 0
    ABI

  9. ANALYSIS OF SUBSTITUTE ADDITIVES INCLUDED IN CHOCOLATE

    Shabnam Abdisodikovna Kulturayeva, Axror Shoymurodovich Ziyoyev, Irodakxon Saidnazar kizi Saidnazarova

    СтатьяFood Chemistry and Fat AnalysisZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0
    ABI

  10. ANALYSIS OF SUBSTITUTE ADDITIVES INCLUDED IN CHOCOLATE

    Shabnam Abdisodikovna Kulturayeva, Axror Shoymurodovich Ziyoyev, Irodakxon Saidnazar kizi Saidnazarova

    СтатьяFood Chemistry and Fat AnalysisZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0
    ABI