Showing results (1-10 of 997) with videos related to
Sort By:
Pageof 100
Food Chemistry|July 8, 2021
Whey protein-polyphenol conjugates and complexes: Production, characterization, and applicationsWaqas N Baba, David Julian McClements, Sajid MaqsoodUltrasonics Sonochemistry|October 12, 2021
Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugatesWaqas N Baba, Raghad Abdelrahman, Sajid MaqsoodFood Chemistry|February 6, 2025
Innovative use of camel whey proteins, quercetin, and starch as ternary complexes for emulsion stabilization at the Micro and Nano scaleWaqas N Baba, Hina Khan, Akmal Nazir, et al.Food Research International (Ottawa, Ont.)|June 30, 2024
Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysatesWaqas N Baba, Priti Mudgil, Joe Mac Regenstein, et al.Food Chemistry|November 4, 2024
Macro and nano level intervention of reinforcing agents for production of novel edible whey composite films and their applications in food systems: A reviewNuzhat Rasool, Waqas N Baba, Sheeba Rafiq, et al.Critical Reviews in Food Science and Nutrition|September 27, 2021
Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021)Aqsa Akhtar, Sadia Aslam, Sipper Khan, et al.Journal of Dairy Science|May 3, 2021
New insights into the cholesterol esterase- and lipase-inhibiting potential of bioactive peptides from camel whey hydrolysates: Identification, characterization, and molecular interactionWaqas N Baba, Priti Mudgil, Bincy Baby, et al.Journal of Dairy Science|December 14, 2020
Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteinsWaqas N Baba, Priti Mudgil, Hina Kamal, et al.Animal Bioscience|July 4, 2023
Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat productMouza Bahwan, Waqas N Baba, Oladipupo Adiamo, et al.Progress in Lipid Research|December 29, 2020
Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicityDavid Julian McClementsPageof 100