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Food Chemistry
|
March 7, 2024
Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility
Mohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, et al.
Food Science and Biotechnology
|
January 6, 2025
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Nanotechnology
|
June 14, 2024
Wide process temperature of atomic layer deposition for In<sub>2</sub>O<sub>3</sub>thin-film transistors using novel indium precursor (N,N'-di-tert butylacetimidamido)dimethyllindium
Ju-Hun Lee, Seung-Youl Kang, Changbong Yeon, et al.
Food Chemistry
|
November 26, 2021
Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management
Muhammad H Alu'datt, Yaser Khamayseh, Mohammad N Alhamad, et al.
Food Science and Biotechnology
|
September 8, 2025
Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins
Mohammad Alrosan, Motasem Al-Massad, Hadeel J Obeidat, et al.
International Journal of Food Sciences and Nutrition
|
February 20, 2025
Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility
Sofyan Maghaydah, Mohammad Alrosan, Muhammad H Alu'datt, et al.
Molecules (Basel, Switzerland)
|
August 26, 2023
Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential
Sana Gammoh, Muhammad H Alu'datt, Mohammad N Alhamad, et al.
Food Chemistry
|
February 3, 2024
Characterisation of the protein quality and composition of water kefir-fermented casein
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Food Chemistry: X
|
May 7, 2024
Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique
Mohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, et al.
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Showing results (41-50 of 49) with videos related to
Sort By:
Page
of 5
You have reached the last page of results.
This site can display upto 49 results.
Food Chemistry
|
March 7, 2024
Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility
Mohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, et al.
Food Science and Biotechnology
|
January 6, 2025
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Nanotechnology
|
June 14, 2024
Wide process temperature of atomic layer deposition for In<sub>2</sub>O<sub>3</sub>thin-film transistors using novel indium precursor (N,N'-di-tert butylacetimidamido)dimethyllindium
Ju-Hun Lee, Seung-Youl Kang, Changbong Yeon, et al.
Food Chemistry
|
November 26, 2021
Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management
Muhammad H Alu'datt, Yaser Khamayseh, Mohammad N Alhamad, et al.
Food Science and Biotechnology
|
September 8, 2025
Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins
Mohammad Alrosan, Motasem Al-Massad, Hadeel J Obeidat, et al.
International Journal of Food Sciences and Nutrition
|
February 20, 2025
Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility
Sofyan Maghaydah, Mohammad Alrosan, Muhammad H Alu'datt, et al.
Molecules (Basel, Switzerland)
|
August 26, 2023
Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential
Sana Gammoh, Muhammad H Alu'datt, Mohammad N Alhamad, et al.
Food Chemistry
|
February 3, 2024
Characterisation of the protein quality and composition of water kefir-fermented casein
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, et al.
Food Chemistry: X
|
May 7, 2024
Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique
Mohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, et al.
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of 5