1.Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process

作　　者：Mudasir Ahmad ;Adil Gani ;Ifra Hassan 等

出　　处：Scientific Reports. 2020 ;10(1):1-11.doi:10.1038/s41598-020-60380-0

出版社：Springer Nature

文章 ID：259922773

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2.Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

作　　者：Adil Gani ;Bilal Ahmad Ashwar ;Gazalla Akhter 等

出　　处：Scientific Reports. 2020 ;10(1):1-9.doi:10.1038/s41598-020-60770-4

出版社：Springer Nature

文章 ID：259923288

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3.Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality

作　　者：Umar Shah ;Deepak Dwivedi ;Mark Hackett 等

出　　处：Scientific Reports. 2021 ;11.doi:10.1038/s41598-021-94718-z

出版社：Springer Nature

文章 ID：1035271788

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4.Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple ( Malus domestica) seeds of Northern Himalayas

作　　者：Mehnaza Manzoor ;Jagmohan Singh ;Adil Gani

出　　处：Scientific Reports. 2021 ;11.doi:10.1038/s41598-021-02143-z

出版社：Springer Nature

文章 ID：1036352956

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5.Characterisation and utilisation of nano-reduced starch from underutilised cereals for delivery of folic acid through human GI tract

作　　者：Faiza Jhan ;Asir Gani ;Nairah Noor 等

出　　处：Scientific Reports. 2021 ;11.doi:10.1038/s41598-021-81623-8

出版社：Springer Nature

文章 ID：1031892881

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6.Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO 2 Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers

作　　者：Adela Cristina Martinez Urango ;Maria Isabel Landim Neves ;Maria Angela A. Meireles 等

出　　处：Foods. 2022 ;11(9).doi:10.3390/foods11091332

出版社：MDPI Publishing

文章 ID：1037514773

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7.Encapsulation of Catechin into β-Glucan Matrix Using Wet Milling and Ultrasonication as a Coupled Approach: Characterization and Bioactivity Retention

作　　者：Asima Shah ;ZanoorUl Ashraf ;Asir Gani 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101493

出版社：MDPI Publishing

文章 ID：1037726917

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