Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects
Zaaboul, Farah, Liu, YuanFa
Published in Comprehensive reviews in food science and food safety (01.03.2022)
Published in Comprehensive reviews in food science and food safety (01.03.2022)
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Journal Article
Chemical Composition, Physical Properties, and the Oxidative Stability of Oil Bodies Extracted From Argania spinosa
Zaaboul, Farah, Raza, Husnain, Lazraq, Abderrahim, Deng, Boxin, Cao, Chen, Liu, Yuan F.
Published in Journal of the American Oil Chemists' Society (01.04.2018)
Published in Journal of the American Oil Chemists' Society (01.04.2018)
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Journal Article
Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder
Raza, Husnain, Ameer, Kashif, Zaaboul, Farah, Sharif, Hafiz Rizwan, Ali, Barkat, Shoaib, Muhammad, Akhtar, Wasim, Zhang, Lianfu
Published in CYTA: journal of food (01.01.2019)
Published in CYTA: journal of food (01.01.2019)
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Journal Article
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
Zhao, Qiaoli, Zaaboul, Farah, Liu, Yuanfa, Li, Jinwei
Published in Comprehensive reviews in food science and food safety (01.07.2020)
Published in Comprehensive reviews in food science and food safety (01.07.2020)
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Journal Article
Soybean oil bodies: A review on composition, properties, food applications, and future research aspects
zaaboul, Farah, Zhao, Qiaoli, Xu, YongJiang, Liu, YuanFa
Published in Food hydrocolloids (01.03.2022)
Published in Food hydrocolloids (01.03.2022)
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Journal Article
Characterization of Peanut Oil Bodies Integral Proteins, Lipids, and Their Associated Phytochemicals
Zaaboul, Farah, Raza, Husnain, Chen, Cao, Liu, Yuanfa
Published in Journal of food science (01.01.2018)
Published in Journal of food science (01.01.2018)
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Journal Article
Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion
Han, Wanjun, Chai, Xiuhang, Zaaboul, Farah, Sun, Yanwen, Tan, Chin-Ping, Liu, Yuanfa
Published in Food chemistry (30.11.2023)
Published in Food chemistry (30.11.2023)
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Journal Article
Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions
Han, Wanjun, Chai, Xiuhang, Zaaboul, Farah, Sun, Yanwen, Tan, Chin-Ping, Liu, Yuanfa
Published in Food chemistry (01.03.2024)
Published in Food chemistry (01.03.2024)
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Journal Article
Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions
Han, Wanjun, Chai, Xiuhang, Sun, Yanwen, Zaaboul, Farah, Tan, Chin-Ping, Liu, Yuanfa
Published in Food hydrocolloids (01.01.2024)
Published in Food hydrocolloids (01.01.2024)
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Journal Article
Pickering emulsions stabilized by hemp protein nanoparticles: Tuning the emulsion characteristics by adjusting anti-solvent precipitation
Sun, Yanwen, Chai, Xiuhang, Han, Wanjun, Farah, Zaaboul, Tian, Tian, Xu, Yong-Jiang, Liu, Yuanfa
Published in Food hydrocolloids (01.05.2023)
Published in Food hydrocolloids (01.05.2023)
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Journal Article
Bioinspired Electro-Responsive Multispectral Controllable Dye-Doped Liquid Crystal Yolk–Shell Microcapsules for Advanced Textiles
Sheng, Mingfei, Zhang, Liping, Jiang, Shan, Yang, Li, Zaaboul, Farah, Fu, Shaohai
Published in ACS applied materials & interfaces (24.03.2021)
Published in ACS applied materials & interfaces (24.03.2021)
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Journal Article
Studies on the lipid oxidation and oleosomes behavior in raw pecan kernels during storage
Tian, Tian, Zaaboul, Farah, Yin, Shipeng, Ye, Zhan, Sun, Yanwen, Zhao, Jialiang, Xu, Yong-Jiang, Liu, Yuanfa
Published in Food chemistry (30.03.2023)
Published in Food chemistry (30.03.2023)
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Journal Article
Beeswax crystals form a network structure in highly unsaturated oils and O/W emulsions under supersaturation and cool temperature conditions
Han, Wanjun, Chai, Xiuhang, Zaaboul, Farah, Tan, Chin-Ping, Sun, Yanwen, Liu, Chunhuan, Liu, Yuanfa
Published in Food science & technology (15.07.2022)
Published in Food science & technology (15.07.2022)
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Journal Article
Proteomic analysis reveals the mechanisms of the astaxanthin suppressed foam cell formation
Liu, Aiyang, Li, Ruizhi, Zaaboul, Farah, He, Mengxue, Li, Xue, Shi, Jiachen, Liu, Yuanfa, Xu, Yong-Jiang
Published in Life sciences (1973) (15.07.2023)
Published in Life sciences (1973) (15.07.2023)
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Journal Article
Effects of wax concentration and carbon chain length on the structural modification of fat crystals
Liu, Chunhuan, Zheng, Zhaojun, Zaaboul, Farah, Cao, Chen, Huang, Xinlei, Liu, Yuanfa
Published in Food & function (01.09.2019)
Published in Food & function (01.09.2019)
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Journal Article
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder
RAZA, Husnain, AMEER, Kashif, ZAABOUL, Farah, SHOAIB, Muhammad, PASHA, Imran, NADEEM, Muhammad, REN, Xiaofeng, ZHANG, Lianfu
Published in Ciência e tecnologia de alimentos (01.09.2021)
Published in Ciência e tecnologia de alimentos (01.09.2021)
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Journal Article
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder
RAZA, Husnain, AMEER, Kashif, ZAABOUL, Farah, SHOAIB, Muhammad, PASHA, Imran, NADEEM, Muhammad, REN, Xiaofeng, ZHANG, Lianfu
Published in Ciência e tecnologia de alimentos (01.09.2021)
Published in Ciência e tecnologia de alimentos (01.09.2021)
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Journal Article
The Triacylglycerol Profile of Oil Bodies and Oil Extracted from Argania spinosa Using the UPLC Along with the Electrospray Ionization Quadrupole‐Time‐of‐Flight Mass Spectrometry (LC‐Q‐TOF‐MS)
Zaaboul, Farah, Cao, Chen, Raza, Husnain, Jun, Zhao Zheng, Xu, Yong Jiang, Liu, Yuan Fa
Published in Journal of food science (01.04.2019)
Published in Journal of food science (01.04.2019)
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Journal Article