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Food Chemistry and Fat Analysis

35 ta ish

  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

    MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

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

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

    MaqolaSurfactants and Colloidal SystemsAIP conference proceedings20250 iqtibos
    ABI

  3. Cocoon storage and eruption processing technologies

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

    MaqolaFood Chemistry and Fat AnalysisAIP conference proceedings20250 iqtibos
    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

    MaqolaFatty Acid Research and HealthChemRxiv20250 iqtibos
    ABI

  5. Rice bran oil blends

    Jahongir Hasanov

    BobFatty Acid Research and HealthElsevier eBooks20250 iqtibos
    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

    BoshqaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

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

    Olim Sattarov, Maruf Nematov

    MaqolaSynthesis and Characterization of PyrrolesAIP conference proceedings20260 iqtibos
    ABI

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

    Sarvar Khodjaev, Shakhnozakhon Salijonova, Madina Khamidova +1

    MaqolaFood Chemistry and Fat AnalysisCanrea Journal Food Technology Nutritions and Culinary Journal20260 iqtibos
    ABI

  9. ANALYSIS OF SUBSTITUTE ADDITIVES INCLUDED IN CHOCOLATE

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

    MaqolaFood Chemistry and Fat AnalysisZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI

  10. ANALYSIS OF SUBSTITUTE ADDITIVES INCLUDED IN CHOCOLATE

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

    MaqolaFood Chemistry and Fat AnalysisZenodo (CERN European Organization for Nuclear Research)20260 iqtibos
    ABI