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K

Khizar Hayat

Alabama A&M University

46H指数
314论文数
8.0K被引数
收录论文 175
发表时间
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Exogenous cysteine oxidation induced secondary browning of light-colored glycine-xylose Maillard reaction products through promoted formation of glyoxal and methylglyoxal外源性半胱氨酸氧化通过促进乙二醛和甲基乙二醛的形成，诱导了浅色甘氨酸-木糖美拉德反应产物的二次褐变。
errFood Chemistry
IF9.8
err2025-11-30
err0
PREAI
errQian Hou; Tong Zhou; Xinjing Li; Cuimin Hua; Heping Cui; Foxin Zhang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Oral processing and saltiness enhancement mechanism of NaCl-loaded high internal phase emulsions stabilized by OSA-GA complexesNaCl负载的高内相乳化液经OSA-GA复合物稳定后的口腔处理与咸味增强机制
errFood Hydrocolloids
IF12.4
err2025-11-26
err0
PREAI
errYaqi Hou; Min Zhang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
err分享
err收藏
Structural and functional evolution of whey protein isolate-dextran Maillard conjugates during vacuum thermal reaction of spray-dried substrate喷雾干燥基质在真空热反应过程中，乳清蛋白分离物-右旋糖苷美拉德结合物的结构与功能演变
errInternational Journal of Biological Macromolecules
IF8.5
err2025-11-21
err0
PREAI
errChen Huang; Qingqing Chai; Man Zhang; Xinjing Li; Guzalnur Askar; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning高甘氨酸剂量促进山梨醇降解和氧化以实现褐变的作用机制
errFood Research International
IF8
err2025-10-28
err0
PREAI
errXiaotian Huang; Heping Cui; Khizar Hayat; Jingyang Yu; Ahmad Mohammad Salamatullah; Shuqin Xia; Chi-Tang Ho
err分享
err收藏
Facile and sustainable fabrication of TiO2/Co3O4 core-shell fiber electrodes for enhanced electrochemical performance in asymmetric supercapacitorsTiO2/Co3O4核壳纤维电极的简易可持续制备及其在不对称超级电容器中增强电化学性能的研究
errMaterials Research Bulletin
IF5.7
err2025-10-17
err0
PREAI
errFarhat Bibi; Ibrar Ahmad; Syed Shaheen Shah; Jamal Shah; Ayesha Samreen; Said Karim Shah; Sajid Rauf; Munetaka Oyama; Khizar Hayat
err分享
err收藏
Multidimensional identification of key aroma compounds in sauce-flavored anchovy and its correlation with sensory aroma attributes调味沙丁鱼中关键香气化合物的多维识别及其与感官香气属性的关联
errFood Bioscience
IF5.9
err2025-10-16
err0
PREAI
errYuefei Wu; Yishun Yao; Xiaomin Wang; Shixian Ying; Ming Zhang; Shiqing Song; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Amino acid promotes the formation of enals and 1-octen-3-ol from linoleic acid during the thermal reaction between alanine-xylose Amadori compound and Agrocybe aegerita enzymatic hydrolysates氨基酸在丙氨酸-木糖阿马多里化合物与鳞伞酶解物的热反应过程中，促进了亚油酸生成烯醛和1-辛烯-3-醇的形成。
errFood Bioscience
IF5.9
err2025-10-15
err0
PREAI
errTong Zhou; Qingqing Chai; Man Zhang; Heping Cui; Mingzhou Song; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching通过多维分析鉴定烫漂大蒜的特征性香气化合物，并通过半胱氨酸辅助温和烫漂改善感官品质
errFood Research International
IF8
err2025-10-02
err0
PREAI
errMengzhuo Wang; Xiaomin Wang; Yishun Yao; Jianzeng Liu; Heping Cui; Wenjian Yang; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Oral environment responsiveness of switchable water-in-oil high internal phase emulsions-based sodium salt carrier mediated by gelatin: Temperature sensitivity, phase inversion, and saltiness perception基于开关型水包油高内相乳液基钠盐载体的明胶介导的口腔环境响应性：温度敏感性、相 inversion 和盐味感知
errFood Research International
IF8
err2025-09-19
err0
PREAI
errXinshuo Wang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Ahmad Mohammad Salamatullah
err分享
err收藏
Low moisture-dependent synthesis of methionine–glucose Amadori compound: Suppression of secondary degradation by pH–temperature synergy低水分依赖性合成蛋氨酸-葡萄糖Amadori化合物：通过pH-温度协同抑制次级降解
errFood Chemistry
IF9.8
err2025-09-06
err0
PREAI
errShibin Deng; Heping Cui; Shahzad Hussain; Khizar Hayat; Jiahui Xiao; Xiaoming Zhang
err分享
err收藏
Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction添加调味料在电磁烹饪红烧肉过程中诱导特征香气化合物的可控形成：减弱脂质氧化和加速美拉德反应
errFood Chemistry
IF9.8
err2025-09-05
err0
PREAI
errXiaomin Wang; Yishun Yao; Jingyang Yu; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho; Ahmad Mohammad Salamatullah
err分享
err收藏
Characterization of inhomogeneous Na+ distribution in myofibrillar protein-based emulsion gels during microwave heating and mechanistic insights into migration attenuation微波加热过程中肌原纤维蛋白基乳液凝胶中非均匀Na+分布的特征及其迁移衰减的机制研究
errFood Chemistry
IF9.8
err2025-09-05
err0
PREAI
errMin Zhang; Yaqi Hou; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
err分享
err收藏
Synthesis, DFT and molecular docking studies of N-Heterocyclic carbene selenium compounds conferring anticancer and antibacterial activityN-杂环卡宾硒化合物的合成、DFT和分子对接研究及其抗癌和抗菌活性
errArchives of Biochemistry and Biophysics
IF3
err2025-08-20
err0
PREAI
errAhmad Hassan; Rizwan Ashraf; Muhammad Adnan Iqbal; Khizar Hayat; Faisal Jamil; Saed Ayidh Althobaiti; Syeda Anjum Tahira; Mohamed El-Naggar; Mohamed Mohamed Soliman
err分享
err收藏
Correlation between saltiness-enhancement and fluorescence intensity of Maillard reaction intermediates from corn peptides and taste stability during subsequent thermal reaction玉米肽美拉德反应中间产物中咸味增强与荧光强度之间的相关性及后续热反应过程中的呈味稳定性
errFood Chemistry
IF9.8
err2025-08-15
err0
PREAI
errXinjing Li; Tong Zhou; Chen Huang; Guzalnur Askar; Jingyang Yu; Shiqing Song; Foxin Zhang; Shahzad Hussain; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Conversion of Glucose-Glycine Amadori Compound to 2-Furfural Induced by Glyoxal由乙二醛诱导的葡萄糖-甘氨酸Amadori化合物向2-呋喃甲醛的转化
errJournal of Food Science
IF3.4
err2025-08-11
err0
PREAI
errHeping Cui; Beibei Zong; Tong Zhou; Cuimin Hua; Han Zhang; Khizar Hayat; Chi-Tang Ho
err分享
err收藏
Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking传统畜禽肉类菜肴特征香气的形成及工业烹饪中香气控制与标准化的策略
errTrends in Food Science & Technology
IF15.4
err2025-08-05
err0
PREAI
errYishun Yao; Shaoyun Wang; Xiaomin Wang; Heping Cui; Jingyang Yu; Khizar Hayat; Qingrong Huang; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Recent advances in surface-modified liposomes with polysaccharides for bioactive delivery近年来多糖修饰的脂质体在生物活性物质递送领域的最新进展
errFood Chemistry
IF9.8
err2025-07-17
err0
PREAI
errChunlei Ni; Qiuhong Liao; Ruifeng Ying; Khizar Hayat; Ahmad Mohammad Salamatullah; Meigui Huang
err分享
err收藏
Facile synthesis of zinc-based Prussian blue analogue (Zn-PBAs) for supercapacitor and biomedical applications锌基普鲁士蓝类似物（Zn-PBAs）的简便合成及其在超级电容器和生物医学领域的应用
errSUSTAINABLE MATERIALS AND TECHNOLOGIES
IF9.2
err2025-07-01
err0
PREAI
errUllah, Atta; Sadiq, Adnan; Usman, Muhammad; Ahmad, Ibrar; Sher, Adil; Rehman, Gauhar; Hayat, Khizar; Shah, Said Karim; Gunnella, Roberto
err分享
err收藏
Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of Nα,Nε-di(1-deoxy-D-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control外源木糖在调节Nα,Nε-双(1-脱氧-D-木糖基-1-基)赖氨酸热降解过程中吡嗪和呋喃形成方面的双重作用，通过温度、反应时间和木糖浓度的控制实现。
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errZhang, Han; Cui, Heping; Xia, Xue; Hussain, Shahzad; Hayat, Khizar; Zhang, Xiaoming
err分享
err收藏
Current progress in the ginger oleoresin: bioactivities, extraction and encapsulation technologies生姜油树脂的研究进展：生物活性、提取和包埋技术
errCritical Reviews in Food Science and Nutrition
IF8.8
err2025-06-21
err0
PREAI
errChen Huang; Heping Cui; Xinjing Li; Guzalnur Askar; Jingyang Yu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏

研究方向

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合作学者
合作期刊
张强 封面图
张强 (Qiang Zhang)
H 指数: 208 · 论文数: 2.6K
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张民 封面图
张民 (Min Zhang)
H 指数: 120 · 论文数: 1.8K
C
Chengmei Liu
H 指数: 83 · 论文数: 537
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