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Food Chemistry|August 1, 2024
Formation and kinetic analysis of AGEs in Pacific white shrimp during fryingRunlin Wu, Xia Mou, Shiyuan Dong, et al.Journal of Agricultural and Food Chemistry|March 25, 2025
Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography-Olfactometry-Mass Spectrometry and Odor Activity ValueHuifang Yang, Wenhao Yang, Yuting Zhang, et al.Food Chemistry|October 3, 2022
Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteinsIkram Ullah, Ramy M Khoder, Tao Yin, et al.Food Chemistry|July 2, 2020
Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acidRamy M Khoder, Tao Yin, Ru Liu, et al.Food Chemistry|November 24, 2024
Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobilityRamy M Khoder, Liangzi Zhang, Qilin Huang, et al.Journal of Food Science|April 9, 2024
Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish boneRamy M Khoder, Liangzi Zhang, Tao Yin, et al.Foods (Basel, Switzerland)|April 14, 2026
Effects of Ammonia-Nitrogen-Reducing Biofilm on Stress Responses and Muscle Quality in Crucian Carp During TransportationXianxian Zhang, Liangzi Zhang, Han Yang, et al.Food Chemistry|November 25, 2025
Food byproduct-derived as sustainable nano-stabilizers for Pickering emulsions influenced by macronutrient compositionRamy M Khoder, Mahmoud Abou-Elsoud, Nayyar Iqbal, et al.Food Chemistry: X|February 12, 2026
Differential freezing responses in gill side flesh vs. collar flesh of bighead carp (Aristichthys nobilis) head: the role of ice crystal formation in protein and lipid deteriorationYajin Zhang, Huiyuan Jin, Hongwei Song, et al.Food Chemistry|February 28, 2026
Novel pectin-low-density lipoprotein oleogels as techno-functional ingredients improved the structural and textural characteristics of gluten-free breadMahmoud Abou-Elsoud, Ramy M Khoder, Mohamed Salama, et al.Pageof 2