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Niamat Ullah

Observed names: Dr. Niamat Ullah, N. Ullah
ORCID: 0009-0008-8855-410X
Observed ORCID: 0009-0008-8855-410X
OpenAlex ID: A5101550201
Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose
2018 · Xuejiao Wang, Chaofan Guo, et al. · International Journal of Biological Macromolecules · 185
Active biodegradable films based on the whole potato peel incorporated with bacterial cellulose and curcumin
2020 · Yumei Xie, Xuening Niu, et al. · International Journal of Biological Macromolecules · 157
Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate
2022 · Ming Li, Rong Yang, et al. · Food Hydrocolloids · 137
Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
2017 · Xing-Chen Wang, Ai-Hua Li, et al. · Food Chemistry · 130
Aroma Glycosides in Grapes and Wine
2017 · Jibin Liu, Xiao‐Lin Zhu, et al. · Journal of Food Science · 118
Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917
2015 · Xianchao Feng, Niamat Ullah, et al. · Journal of Food Science · 111
An injectable antibacterial chitosan-based cryogel with high absorbency and rapid shape recovery for noncompressible hemorrhage and wound healing
2022 · Yingping Zhang, Yue Wang, et al. · Biomaterials · 103
Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics
2015 · Xianchao Feng, Chenyi Li, et al. · Journal of Dairy Science · 88
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Development and characterization of bacterial cellulose reinforced biocomposite films based on protein from buckwheat distiller’s dried grains
2016 · Xuejiao Wang, Niamat Ullah, et al. · International Journal of Biological Macromolecules · 82
Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation
2022 · Jingwen Yang, Xianhao Zhang, et al. · International Journal of Biological Macromolecules · 81
Potential of Glycosidase from Non‐ Saccharomyces Isolates for Enhancement of Wine Aroma
2016 · Kai Hu, Yi Qin, et al. · Journal of Food Science · 77
Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing
2014 · Lin Chen, Xian-Chao Feng, et al. · Food Chemistry · 68
Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction
2021 · Xuejiao Wang, Niamat Ullah, et al. · Trends in Food Science & Technology · 63
Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food
2017 · Niamat Ullah, Xuejiao Wang, et al. · LWT · 55
Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation
2015 · Xianchao Feng, Chenyi Li, et al. · Journal of Agricultural and Food Chemistry · 55
Highly absorbent antibacterial chitosan-based aerogels for shelf-life extension of fresh pork
2021 · Lin Chen, Xuening Niu, et al. · Food Control · 52
Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment
2022 · Shan Qian, Lin Chen, et al. · Food Hydrocolloids · 49
Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation
2016 · Lin Chen, Chenyi Li, et al. · Meat Science · 46
A novel extracellular glycosidase activity fromRhodotorula mucilaginosa: its application potential in wine aroma enhancement
2015 · K. Hu, X.L. Zhu, et al. · Letters in Applied Microbiology · 46
The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate
2020 · Yuanqi Lv, Xianchao Feng, et al. · Food Chemistry · 43
Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals
2021 · Shan Qian, Peipei Dou, et al. · Food Chemistry · 41
Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
2021 · Peipei Dou, Xianchao Feng, et al. · LWT · 39
Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress
2021 · Yuanqi Lv, Xianchao Feng, et al. · Food Chemistry · 33
Isolation, purification, and antioxidant activities of polysaccharides from Ziziphus Jujuba cv. Muzao
2018 · Xiaolong Ji, Fang Liu, et al. · International Journal of Food Properties · 24
Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase
2017 · Lin Chen, Niamat Ullah, et al. · Journal of Dairy Science · 19
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Works count: 37
Citation count: 1,986
H-index: 24
I10-index: 29
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