Fayzullaev Asliddin

3 ta ish

Toshkent Kimyo-Texnologiya Instituti

1. 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

   MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/2025.article.000483

2. 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

   MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/2025.article.000946

3. 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

   MaqolaPickering emulsions and particle stabilizationFood Research International20250 iqtibos

   ABIABI:AkademIndex/2025.article.007790