Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ramy M. Khoder"'
Autor:
Nayyar Iqbal, Miral Javed, Ramy M. Khoder, Areej Areej, Renyu Zheng, Shanbai Xiong, Ibrahim Khalifa, Hassan Barakat, Youming Liu
Publikováno v:
Ultrasonics Sonochemistry, Vol 112, Iss , Pp 107198- (2025)
This study was designed to obtain the maximum extraction yield of peanut shell (PS) polyphenols using a novel carbon dioxide nanobubbles (CO2-NBs) assisted ultrasonic extraction method. CO2-NBs were generated in distilled water with a self-developed
Externí odkaz:
https://doaj.org/article/664543cf7bee4519932a306e974bfac0
Publikováno v:
Food Chemistry. 403:134056
Gelation of soybean proteins with different coagulates as affected by okara nano-sized dietary fiber (NDF) were investigated. As compared with the MgCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdaa5776dcf57a557a8f1f99b674a2af
https://doi.org/10.1016/j.foodchem.2022.134056
https://doi.org/10.1016/j.foodchem.2022.134056
Autor:
Tolulope Joshua Ashaolu, Ramy M. Khoder, Mohammed Saeed Alkaltham, Asad Nawaz, Noman Walayat, Muhammad Umair, Ibrahim Khalifa
Publikováno v:
Food Bioscience. 47:101705
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::384f5f2bfaf4c11fb1f79c3977ab4f02
https://doi.org/10.1016/j.fbio.2022.101705
https://doi.org/10.1016/j.fbio.2022.101705
Publikováno v:
Food Chemistry. 332:127401
Tofu gel was made by using citric acid (0.14%) in combination with varied volumetric ratios (e.g., 0-4%) of nano fish bone (NFB). The gel properties were investigated by colorimetry, penetration tests, scanning electron microscopy (SEM) and Fourier t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a042d4e960a93bd7e49ca4f382252aaa
https://doi.org/10.1016/j.foodchem.2020.127401
https://doi.org/10.1016/j.foodchem.2020.127401