Ikram Alouk

South China University of Technology

H指数:7

被引数:187

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Anti-Inflammatory Effects of Lactiplantibacillus plantarum Strain FS4722 Through MAPK and NF-κB Signaling Pathways and Its Lyophilization Optimization

植物乳杆菌菌株FS4722通过MAPK和NF-κB信号通路发挥抗炎作用及其冷冻干燥优化

Foods

IF5.1

2026-03-200

Designing emulsified systems with soybean oil body membrane protein aggregate: Insights into chain bead-like structure, molecular interactions and interfacial behavior

以大豆油脂体膜蛋白聚集体设计乳化体系：链珠状结构、分子相互作用及界面行为的见解

Food Research International

IF8

2026-02-100

PRE

The shell-like suprastructure, interactions and interfacial properties of self-assembled micelle aggregate from soybean oil body interfacial membranes

FOOD CHEMISTRY

IF9.8

2025-12-010

PRE

Exploring the potential of soybean oil body-filled yeast-soy protein emulsion gels enriched with Lotus seed resistant starch as vegan whole egg analogs

探索富含莲子抗性淀粉的大豆油填充酵母-大豆蛋白乳液凝胶作为素食全蛋类似物的潜力

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

IF5.4

2025-12-010

PRE

Impact of starch morphology on the stability and color of paprika red

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-07-010

PRE

Myofibrillar proteins protect paprika red while suffering gel disruption via pigment-induced disulfide bond cleavage

肌原纤维蛋白在色素诱导的二硫键断裂过程中，通过胶凝破坏保护辣椒红色素

FOOD CHEMISTRY

IF9.8

2025-07-010

PRE

Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate (vol 469, 142620, 2025)

乳化微粒的制备以改善维生素A醋酸酯的物理化学稳定性（vol 469, 142620, 2025）

FOOD CHEMISTRY

IF9.8

2025-05-010

PRE

Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate

制备乳液微粒子以改善维生素A醋酸酯的物理化学稳定性

FOOD CHEMISTRY

IF9.8

2025-03-012

PRE

Fat substitute in salad dressing: The role of soybean oil body self-aggregates in enhancing texture and rheological property

沙拉酱中的脂肪替代品：大豆油体自聚集物在增强质地和流变特性方面的作用

FOOD RESEARCH INTERNATIONAL

IF8

2025-03-010

PRE

The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body

榛子油体软固体油凝胶的制备、微观结构、流变特性及相互作用

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Enhancing the physicochemical stability and bioaccessibility of curcumin-loaded soybean oil bodies emulsions in the in vitro elderly model

FOOD HYDROCOLLOIDS

IF12.4

2025-01-013

PRE

Encapsulation of Monascus pigments in gel in oil in water (G/O/W) double emulsion system based on sodium caseinate and guar gum

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-01-010

PRE

Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion

解锁姜黄素的革命性: 大豆油体和基于大豆蛋白-壳聚糖复合物的Pickering乳液改善稳定性和老年人消化

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-01-010

PRE

Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsification

FOOD RESEARCH INTERNATIONAL

IF8

2024-11-011

PRE

Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery

FOOD HYDROCOLLOIDS

IF12.4

2024-11-013

PRE

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion

释放米糠油体作为饼干中脂肪替代品的潜力: 基于叶黄素米糠油体乳液的单和双交联二元乳液填充凝胶

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-08-060

Encapsulation of natural pigments by double emulsion: A review

FOOD BIOSCIENCE

IF5.9

2023-12-017

PRE

Ikram Alouk

个人简介

教育背景

工作经历

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