Abd El-Aty A.M.
33
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2022 | 4 |
| 2023 | 2 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Biotecnología | 4 |
| Bioquímica | 3 |
| Biomateriales | 1 |
| Ciencia de los alimentos | 1 |
| Nutrición | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 4 |
| Microorganismos, hongos y algas | 3 |
| Ingeniería química | 2 |
| Bioquímica | 1 |
| Imprenta y actividades conexas | 1 |
| Fisiología y materias afines | 1 |
| Farmacología y terapéutica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Mingqian Tan | 6 |
| Zaky A.A. | 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
Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects
ArticleAbstract: Sea cucumber is a precious and nutritious food with abundant protein and other bioactive compounds,Palabras claves:ACE inhibitory activity, Antioxidant activity, Bioactive peptide, Functional properties, neuroprotective activity, sea cucumber peptideAutores:Abd El-Aty A.M., Man J., Mingqian Tan, Wang Z.Fuentes:scopusEffect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze-thaw cycles: low-field NMR and MRI studies
ArticleAbstract: Repeated freeze-thaw cycles can directly cause the changes in the water distribution, physicochemicaPalabras claves:repeated freeze-thaw cycles, Scomberomorus niphonius, water distribution, water retention agentsAutores:Abd El-Aty A.M., Cheng S., Lin Z., Mingqian Tan, Sun S.Fuentes:scopusCo-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:scopus