Asylbek Kulmyrzaev - Concepedia

Concepedia

Author

Asylbek Kulmyrzaev

Institut National Polytechnique de Toulouse

Also Known As

A. A. Kulmyrzaev, A. Kulmyrzaev, A.A. Kulmyrzaev, ASYLBEK KULMYRZAEV, Asylbek A. Kulmyrzaev, Asylbek Kulmyrzaev, Kulmyrzaev, Asylbek, А.А. Кулмырзаев

36

Publications

1.2K

Citations

17

H-Index

43

Concepts

All Affiliations

Institut National Polytechnique de Toulouse University of Massachusetts Amherst Kyrgyz-Türkish Manas Üniversity Unité de Recherche Technologie et Analyses Laitières École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires

AK

About

Asylbek Kulmyrzaev is an author at Institut National Polytechnique de Toulouse specializing in health sciences, food engineering, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	524
2	Engineering	6	6	352
3	Medicine	3	3	134
4	Biochemistry	3	3	182
5	Education	1	1	23

Asylbek Kulmyrzaev

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17

Publications

1.2K

Citations

17

H-Index

	Year	Citations
Influence of Sucrose on the Thermal Denaturation, Gelation, and Emulsion Stabilization of Whey Proteins Asylbek Kulmyrzaev, Cory M. Bryant, David Julian McClements Journal of Agricultural and Food Chemistry	2000	173
Front-Face Fluorescence Spectroscopy Allows the Characterization of Mild Heat Treatments Applied to Milk. Relations with the Denaturation of Milk Proteins Asylbek Kulmyrzaev, Didier Levieux, Éric Dufour Journal of Agricultural and Food Chemistry	2005	136
Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions Asylbek Kulmyrzaev, Ratjika Chanamai, David Julian McClements Food Research International Food ChemistryFood ColloidHealth SciencesProtein EngineeringFood Engineering	2000	124
Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy Asylbek Kulmyrzaev, �ric Dufour Le Lait Food ChemistryEngineeringBiochemistryFood QualityFront-face Fluorescence Spectroscopy	2002	106
Influence of KCl on the physicochemical properties of whey protein stabilized emulsions Asylbek Kulmyrzaev, H. Schubert Food Hydrocolloids Food ChemistryFood ColloidPhysicochemical PropertiesFood EngineeringFood Processing	2003	98
Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation Romdhane Karoui, Jacques-Olivier Bosset, Gérard Mazerolles, International Dairy Journal Swiss GruyèreInfrared SpectroscopySpectroscopyBioanalysisAnalytical Chemistry	2004	77
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties Asylbek Kulmyrzaev, Éric Dufour, Y. Noël, International Dairy Journal EngineeringFood QualityFood PhysicFood StructureMolecular Level	2005	59
High frequency dynamic shear rheology of honey Asylbek Kulmyrzaev, David Julian McClements Journal of Food Engineering Rheological MeasurementEngineeringMechanicsFluid MechanicsMechanical Engineering	2000	57
Characterization of aerated foods using ultrasonic reflectance spectroscopy Asylbek Kulmyrzaev, Carlotta Cancelliere, David Julian McClements Journal of Food Engineering SpectroscopyFood AnalysisFood EngineeringUltrasonic Reflectance Spectroscopy	2000	49
Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis Zhyldyzai Ozbekova, Asylbek Kulmyrzaev Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy Water ActivityPrecision AgricultureEngineeringBotanyMoisture Content	2019	47

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