Mohamed Ghamry Mohamed|Publications

Benha University

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Ass. Lect. Mohamed Ghamry Mohamed :: Publications:

Research Fields

Food Science

Number of publications is 15

Title

1-Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility

2-Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent

3-Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties

4-High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates

5-Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study

6-Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective

7-Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet

8-Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties

9-Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules

10-Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules

11-Progress in 4D/5D/6D printing of foods: applications and R&D opportunities

12-Efect of co‑fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations

13-Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT‑29 cell line of rice bran

14-A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference

15-Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour

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