Asliddin Fayzullaev

3 ta ish

Toshkent Kimyo-Texnologiya Instituti

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

   Xueqiang Qi, Jixian Mao, Wenjie Chang +3

   MaqolaOAOchiq kirishFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/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

   BoshqaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/2025.other.000044

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

   Kangyu Li, Jiaxin Guo, Asliddin Fayzullaev +2

   MaqolaPickering emulsions and particle stabilizationColloids and Surfaces A Physicochemical and Engineering Aspects20260 iqtibos

   ABIABI:AkademIndex/2026.article.000393