Zaky A.A.
26
Coauthors
4
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2022 | 4 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Biotecnología | 4 |
| Bioquímica | 2 |
| Biomateriales | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Microorganismos, hongos y algas | 2 |
| Tecnología alimentaria | 2 |
| Bioquímica | 1 |
| Ingeniería química | 1 |
| Imprenta y actividades conexas | 1 |
| Fisiología y materias afines | 1 |
| Farmacología y terapéutica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Abd El-Aty A.M. | 4 |
| Mingqian Tan | 4 |
| Wang H. | 3 |
| Zhang L. | 3 |
| Su W. | 2 |
| Cui G. | 2 |
| Liu R. | 2 |
| Zhou C. | 2 |
| Song Y. | 1 |
| Yu H. | 1 |
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Publicaciones del autor
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
ArticleAbstract: Astaxanthin and phycocyanin were recommended for their bioactivities. However, limited stability andPalabras claves:Astaxanthin, Controlled-release, Gellan gum, pH-sensitive, Phycocyanin, Water-in-oil-in-waterAutores:Abd El-Aty A.M., Mingqian Tan, Song Y., Su W., Wang H., Yu H., Zaky A.A.Fuentes:scopusProtein coronas formed by three blood proteins and food-borne carbon dots from roast mackerel: Effects on cytotoxicity and cellular metabolites
ArticleAbstract: Food-borne carbon dots (FCDs) produced naturally during food thermal processing are one of importantPalabras claves:Cellular metabolism, Cytotoxicity, Food-borne carbon dots, INTERACTION, Protein coronaAutores:Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Wang H., Zaky A.A., Zhang L.Fuentes:scopusHigh internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
ArticleAbstract: High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted muPalabras claves:Astaxanthin, Bioaccessibility, High internal phase Pickering emulsions, procyanidins, Spanish mackerel proteins, SurimiAutores:Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Tie S., Zaky A.A., Zhang L., Zhou C.Fuentes:scopusHigh internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
ArticleAbstract: Food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by protein-based particles haPalabras claves:3D Printing, Astaxanthin, Bioaccessibility, High internal phase Pickering emulsion, Sea bass protein microgel particlesAutores:Abd El-Aty A.M., Chen Y., Mingqian Tan, Su W., Wang H., Zaky A.A., Zhang L., Zhou C.Fuentes:scopus