Články se zplnomocněním k veřejnému přístupu - Noman WalayatDalší informace
Nedostupné nikde: 19
Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus
Z Zhang, Z Xiong, S Lu, N Walayat, C Hu, H Xiong
International Journal of Biological Macromolecules 162, 1442-1452, 2020
Zplnomocnění: National Natural Science Foundation of China
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
A Nawaz, S Irshad, IA Khan, I Khalifa, N Walayat, RM Aadil, M Kumar, ...
Food Research International 157, 111322, 2022
Zplnomocnění: National Natural Science Foundation of China
Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage
N Walayat, Z Xiong, H Xiong, HM Moreno, N Niaz, MN Ahmad, A Hassan, ...
International Journal of Biological Macromolecules 158, 865-874, 2020
Zplnomocnění: National Natural Science Foundation of China
The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage
N Walayat, Z Xiong, H Xiong, HM Moreno, A Nawaz, N Niaz, C Hu, MI Taj, ...
Lwt 135, 109975, 2021
Zplnomocnění: National Natural Science Foundation of China
Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles
A Nawaz, Z Xiong, Q Li, H Xiong, J Liu, L Chen, P Wang, N Walayat, ...
Journal of food processing and preservation 43 (7), e13995, 2019
Zplnomocnění: National Natural Science Foundation of China
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
G Zhang, C Zhu, N Walayat, A Nawaz, Y Ding, J Liu
Critical Reviews in Food Science and Nutrition 63 (22), 5874-5889, 2023
Zplnomocnění: National Natural Science Foundation of China
Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage
N Walayat, W Tang, X Wang, M Yi, L Guo, Y Ding, J Liu
Food Hydrocolloids 131, 107761, 2022
Zplnomocnění: National Natural Science Foundation of China
Crystallization, thermal stability, barrier property, and aging resistance application of multi-functionalized graphene oxide/poly (lactide)/starch nanocomposites
P Wang, SW Tang, F Sheng, J Cai, P Fei, A Nawaz, N Walayat, AB Javaid, ...
International journal of biological macromolecules 132, 1208-1220, 2019
Zplnomocnění: National Natural Science Foundation of China
The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on …
A Nawaz, Z Xiong, H Xiong, S Irshad, L Chen, P Wang, HM Ahsan, ...
Food & function 10 (10), 6927-6935, 2019
Zplnomocnění: National Natural Science Foundation of China
Effect of low voltage electrostatic field combined with partial freezing on the quality and microbial community of large yellow croaker
J Zhang, L Fei, P Cui, N Walayat, S Ji, Y Chen, F Lyu, Y Ding
Food Research International 169, 112933, 2023
Zplnomocnění: National Natural Science Foundation of China
Structural diversity, fermentation production, bioactivities and applications of triterpenoids from several common medicinal fungi: Recent advances and future perspectives
P Zhao, M Guan, W Tang, N Walayat, Y Ding, J Liu
Fitoterapia 166, 105470, 2023
Zplnomocnění: National Natural Science Foundation of China
Effects of combined treatment of electrolytic water and chitosan on the quality and proteome of large yellow croaker (Pseudosciaena crocea) during refrigerated storage
J Zhang, L Sun, P Cui, L Zou, Y Chen, J Liang, S Ji, N Walayat, F Lyu, ...
Food Chemistry 406, 135062, 2023
Zplnomocnění: National Natural Science Foundation of China
Effects of granule size on physicochemical and digestive properties of potato powder
C Hu, Z Xiong, H Xiong, L Chen, M Zhang, P Wang, A Nawaz, N Walayat
Journal of the Science of Food and Agriculture 100 (10), 4005-4011, 2020
Zplnomocnění: National Natural Science Foundation of China
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions
W Tang, Q Zhang, C Ritzoulis, N Walayat, Y Ding, J Liu
Comprehensive Reviews in Food Science and Food Safety 22 (3), 1986-2016, 2023
Zplnomocnění: National Natural Science Foundation of China
A critical review on the development, physicochemical variations and technical concerns of gluten free extrudates in food systems
B Sajid Mushtaq, W Zhang, W Al-Ansi, F Ul Haq, A Rehman, R Omer, ...
Food Reviews International 39 (5), 2806-2834, 2023
Zplnomocnění: National Natural Science Foundation of China
Influence of pretreatments combined with extrusion on γ-amino butyric acid, nutritional composition and physicochemical properties of foxtail millet (Setaria italica)
BS Mushtaq, ALA Waleed, A Dhungle, F ul Haq, AA Mahdi, N Walayat, ...
Journal of Cereal Science 102, 103359, 2021
Zplnomocnění: National Natural Science Foundation of China
Effect of cryoprotectants on physicochemical and structural changes in repeated freeze–thawed egg white protein
G Zhang, C Zhu, N Walayat, W Tang, Y Tu, Y Ding, J Liu
Food Bioscience 55, 102913, 2023
Zplnomocnění: National Natural Science Foundation of China
An approach for compatibilization of the starch with poly (lactic acid) and ethylene-vinyl acetate-glycidyl-methacrylate
P Wang, ZY Xiong, P Fei, J Cai, N Walayat, H Xiong
International Journal of Biological Macromolecules 161, 44-58, 2020
Zplnomocnění: National Natural Science Foundation of China
A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar …
Z Zhang, Z Xiong, H Xiong, N Walayat, A Nawaz, I Khalifa, RM Aadil, S Li, ...
International Journal of Food Science & Technology 57 (12), 7816-7828, 2022
Zplnomocnění: National Natural Science Foundation of China
Dostupné někde: 22
Role of cryoprotectants in surimi and factors affecting surimi gel properties: A review
N Walayat, H Xiong, Z Xiong, HM Moreno, A Nawaz, N Niaz, ...
Food Reviews International 38 (6), 1103-1122, 2022
Zplnomocnění: National Natural Science Foundation of China
Informace o publikování a financování jsou automaticky vybírány počítačovým programem