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Ultrasonics Sonochemistry|October 12, 2021
Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugatesWaqas N Baba, Raghad Abdelrahman, Sajid Maqsood
Food Chemistry|July 8, 2021
Whey protein-polyphenol conjugates and complexes: Production, characterization, and applicationsWaqas N Baba, David Julian McClements, Sajid Maqsood
Food Chemistry|February 6, 2025
Innovative use of camel whey proteins, quercetin, and starch as ternary complexes for emulsion stabilization at the Micro and Nano scaleWaqas N Baba, Hina Khan, Akmal Nazir, et al.
Journal of Food Science and Technology|January 25, 2017
Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookiesMusarat Shafi, Waqas N Baba, Farooq Ahmad Masoodi, et al.
Food Research International (Ottawa, Ont.)|June 30, 2024
Impact of quercetin conjugation using alkaline and free radical methods with tandem ultrasonication on the functional properties of camel whey and its hydrolysatesWaqas N Baba, Priti Mudgil, Joe Mac Regenstein, et al.
Food Chemistry|November 4, 2024
Macro and nano level intervention of reinforcing agents for production of novel edible whey composite films and their applications in food systems: A reviewNuzhat Rasool, Waqas N Baba, Sheeba Rafiq, et al.
Journal of Dairy Science|May 3, 2021
New insights into the cholesterol esterase- and lipase-inhibiting potential of bioactive peptides from camel whey hydrolysates: Identification, characterization, and molecular interactionWaqas N Baba, Priti Mudgil, Bincy Baby, et al.
Journal of Food Science and Technology|November 1, 2017
Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial propertiesFurheen Amin, F A Masoodi, Waqas N Baba, et al.
Journal of Dairy Science|December 14, 2020
Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteinsWaqas N Baba, Priti Mudgil, Hina Kamal, et al.
Journal of Food Science and Technology|August 2, 2016
Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf lifeWaqas N Baba, Safoora Din, Hilal A Punoo, et al.
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