State Key Laboratory of Food Science and Technology

Eng koʻp iqtibos qilingan asarlar

1. Characteristics of Specialty Natural Micronutrients in Certain Oilseeds and Oils: Plastochromanol‐8, Resveratrol, 5‐Hydroxytryptamine Phenylpropanoid Amides, Lanosterol, Ergosterol and Cyclolinopeptides20150 iqtibos
2. Enhancing heat stability and bloom resistance in low-fat chocolates using bigels20250 iqtibos
3. Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors20250 iqtibos
4. O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing20250 iqtibos
5. Natural shellac nanoparticles stabilized Pickering emulsion: pH and CO2/N2 dual responsive behavior and its application in biocatalytic synthesis of phosphatidylserine20250 iqtibos
6. Corrigendum to "Enhancing heat stability and bloom resistance in low-fat chocolates using bigels" [Food Chem. 492 (2025) 145515]20250 iqtibos
7. Tailoring the properties of low oil phase Pickering emulsion gels through polysaccharide reinforcement20260 iqtibos
8. Nutritional and microbiological characterization of semi-hard Caciotta-type cheese produced in the Khorezm region of Uzbekistan20260 iqtibos
9. Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics20260 iqtibos
10. Stability and oral tribological properties of base milk emulsions for tea-infusion applications: The impact of fat crystallization characteristics20260 iqtibos