A. Bakry

发表

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Shan-bai Xiong, Tao Yin, Huimin Zhang, 2019, Food Hydrocolloids.

Ultrasound-Assisted Preparation of Brazil Nut Oil-in-Water Emulsions Stabilized by Arabic Gum

L. A. Junqueira, A. Bakry, P. Campelo, 2019, Journal of Food Engineering and Technology.

Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

A. Bakry, Jingjing Huang, Qilin Huang, 2019, Food Hydrocolloids.

Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds

Rana Muhammad Aadil, Qunyi Tong, I. Khan, 2019, Trends in Food Science & Technology.

Development of new functional fermented product: mulberry-whey beverage

A. Bakry, P. Campelo, A. Zayan, 2018, Journal of Nutrition, Food Research and Technology.

Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage.

Shan-bai Xiong, Tao Yin, A. Bakry, 2018, Journal of the science of food and agriculture.

Comparative Assessment of the Bioremedial Potentials of Potato Resistant Starch-Based Microencapsulated and Non-encapsulated Lactobacillus plantarum to Alleviate the Effects of Chronic Lead Toxicity

Siyi Pan, Lufeng Wang, A. Bakry, 2018, Front. Microbiol..

Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol

C. Yue, A. Bakry, Hao Cheng, 2019, Journal of Food Engineering.

Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan

A. Bakry, Hao Cheng, L. Liang, 2016 .