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Proteins in Food Systems

60 та иш

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

    Zhigao Wang, Yao Chen, Nan Zhang +4

    МақолаPickering emulsions and particle stabilizationFood Frontiers20230 иқтибос
    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

    МақолаAnimal Diversity and Health StudiesChemosensors20230 иқтибос
    ABI

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

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

    МақолаEnzyme Production and CharacterizationExperimental and Clinical Gastroenterology20230 иқтибос
    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

    МақолаProtein Hydrolysis and Bioactive PeptidesExperimental and Clinical Gastroenterology20230 иқтибос
    ABI

  5. Structure of Pectinic Substances from Phaseolus vulgaris Shells

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

    МақолаPolysaccharides and Plant Cell WallsChemistry of Natural Compounds20230 иқтибос
    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

    МақолаProteins in Food SystemsBIO Web of Conferences20230 иқтибос
    ABI

  7. Properties of soybean oil and its purification

    Dilnoza Salikhanova, Mukhtasar Ismoilova, Dilafruz Savrieva +2

    МақолаFood Chemistry and Fat AnalysisAIP conference proceedings20240 иқтибос
    ABI

  8. Isolation and Purification of Protein from Ovis aries Placenta

    Anyi Hu, Ahmidin Wali, Xueyong Zhao +8

    МақолаDigestive system and related healthChemistry of Natural Compounds20240 иқтибос
    ABI

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

    Abdunabi Fathullaev, Saboxat Ibragimova

    МақолаProteins in Food Systems20240 иқтибос
    ABI

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

    Zhenyuan Li, Xuegang Huang, Yumeng Hu +5

    МақолаProteins in Food SystemsInternational Journal of Biological Macromolecules20250 иқтибос
    ABI

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

    Xueqiang Qi, Jixian Mao, Wenjie Chang +3

    МақолаFood Chemistry and Fat AnalysisFood Chemistry20250 иқтибос
    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

    МақолаFood Chemistry and Fat AnalysisFood Chemistry20250 иқтибос
    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

    МақолаFood Chemistry and Fat AnalysisFood Chemistry20250 иқтибос
    ABI

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

    Ke Shen, Jian Yang, Jie Xiao +3

    МақолаPickering emulsions and particle stabilizationInternational Journal of Biological Macromolecules20250 иқтибос
    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

    МақолаPickering emulsions and particle stabilizationFood Research International20250 иқтибос
    ABI

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

    Jasur Safarov, Shakhnoza Sultanova, Zulfiya Ergasheva +4

    МақолаProteins in Food SystemsAIP conference proceedings20250 иқтибос
    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

    МақолаFood Allergy and Anaphylaxis ResearchProgress in Agricultural Engineering Sciences20250 иқтибос
    ABI

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

    R. Kelaimu, Hui He, Naziermu Dongmulati +7

    МақолаProtein Hydrolysis and Bioactive PeptidesChemistry of Natural Compounds20250 иқтибос
    ABI

  19. QON TARKIBI PLAZMA OQSILLARI LIMFA RETIKULLYAR TIZIM BIOKIMYOSI

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

    МақолаProteins in Food SystemsZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    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

    Шарҳ мақолаNanocomposite Films for Food PackagingJournal of Agriculture and Food Research20250 иқтибос
    ABI

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

    Kangyu Li, Jiaxin Guo, Asliddin Fayzullaev +2

    МақолаPickering emulsions and particle stabilizationColloids and Surfaces A Physicochemical and Engineering Aspects20260 иқтибос
    ABI

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

    Yurii Syromiatnykov, Shakhista Ishniyazova, Dildora Nurvafaeva +6

    МақолаFood Drying and ModelingFoods20260 иқтибос
    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

    МақолаFood Industry and Aquatic BiologyOpen MIND20260 иқтибос
    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

    МақолаFood Industry and Aquatic BiologyZenodo (CERN European Organization for Nuclear Research)20260 иқтибос
    ABI

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

    Xusan Rixsiyev, Asilbek Abdullayev, Gulmira Mustafayeva

    МақолаProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20260 иқтибос
    ABI