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T

Thinzar Aung

changwon national university

H指数:10

被引数:499

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Optimized enzyme-assisted ultrasonic extraction and encapsulation of Curcuma longa for jelly incorporation and in-vitro bioactives release

优化酶辅助超声提取和包埋姜黄(Curcuma longa)用于果冻添加和体外生物活性释放

IF9.8

2025-09-120

PRE

Fabrication and characterization of novel sericin bigels for the co-encapsulation of bioactive ingredients and in vitro gastrointestinal release profile

新型丝胶双水凝胶的制备与表征及其生物活性成分共包封和在体胃肠释放谱研究

FOOD HYDROCOLLOIDS

IF12.4

2025-04-290

PRE

Elderly-targeted a branched-chain amino acid-enriched snack incorporated with fermented wheat bran: Assessment on physicochemical and sensory characteristics

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-010

OAAI

A comprehensive review on kombucha biofilms: A promising candidate for sustainable food product development

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-02-013

PRE

Extraction and purification of narirutin and hesperidin from green yuzu (Citrus junos) and evaluating their biological activities

绿柚子中柚苷和橙皮苷的提取纯化及生物活性评价

PROCESS BIOCHEMISTRY

IF4

2023-10-012

PRE

Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-0110

OAAI

Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products

FERMENTATION-BASEL

IF3.3

2022-12-1212

OA

Metabolite profiling and pathway prediction of laver (Porphyra dentata) kombucha during fermentation at different temperatures

IF9.8

2022-12-0117

PRE

Impact of time and temperature on the physicochemical, microbiological, and nutraceutical properties of laver kombucha (Porphyra dentata) during fermentation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0136

OAAI

A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract

一种混合rsm-ann-GA方法，用于优化富含生物活性成分的紫菜 (紫菜) 提取物的提取条件

IF9.8

2022-01-0168

PRE

Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium

IF9.8

2021-07-0163

PREAI