about
The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules.Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly.Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase.Combined of ultrasound irradiation with high hydrostatic pressure (US/HHP) as a new method to improve immobilization of dextranase onto alginate gel.Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch.Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates.Insights into chitosan multiple functional properties: the role of chitosan conformation in the behavior of liposomal membrane.Modulating effect of lipid bilayer-carotenoid interactions on the property of liposome encapsulationModulation of the carotenoid bioaccessibility through liposomal encapsulationProcess optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starchLiposomes as delivery systems for carotenoids: comparative studies of loading ability, storage stability and in vitro releaseLiposome as a delivery system for carotenoids: comparative antioxidant activity of carotenoids as measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidationAntibiotics, Acid and Heat Tolerance of Honey adapted Escherichia coli, Salmonella Typhi and Klebsiella pneumoniaePhysicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk
P50
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P50
description
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Shabbar Abbas
@ast
Shabbar Abbas
@en
Shabbar Abbas
@es
Shabbar Abbas
@nl
Shabbar Abbas
@sl
type
label
Shabbar Abbas
@ast
Shabbar Abbas
@en
Shabbar Abbas
@es
Shabbar Abbas
@nl
Shabbar Abbas
@sl
prefLabel
Shabbar Abbas
@ast
Shabbar Abbas
@en
Shabbar Abbas
@es
Shabbar Abbas
@nl
Shabbar Abbas
@sl
P106
P31
P496
0000-0003-3435-1266