Hanna A. Khouryieh, Ph.D.
Affiliations: | 2006 | Kansas State University, Manhattan, KS, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Hanna Khouryieh"Parents
Sign in to add mentor| Thomas J. Herald | grad student | 2006 | Kansas State University | |
| (Rheological characterization of xanthan-guar mixtures in dilute solutions.) | ||||
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Griffin K, Khouryieh H. (2020) Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes Journal of Food Engineering. 277: 109893 |
| Owens C, Griffin K, Khouryieh H, et al. (2018) Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH. Food Chemistry. 239: 314-322 |
| Li K, Weidhaas J, Lemonakis L, et al. (2017) Microbiological quality and safety of fresh produce in West Virginia and Kentucky farmers’ markets and validation of a post-harvest washing practice with antimicrobials to inactivate Salmonella and Listeria monocytogenes Food Control. 79: 101-108 |
| Chityala PK, Khouryieh H, Williams K, et al. (2016) Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions. Food Chemistry. 212: 332-40 |
| Marston K, Khouryieh H, Aramouni F. (2015) Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment. Food Science and Technology International. 21: 631-640 |
| Khouryieh H, Puli G, Williams K, et al. (2015) Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions. Food Chemistry. 167: 340-8 |
| Trappey EF, Khouryieh H, Aramouni F, et al. (2014) Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional. 21: 188-202 |
| Winger M, Khouryieh H, Aramouni F, et al. (2014) Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla Journal of Food Quality. 37: 95-106 |
| Khouryieh H, Aramouni FM. (2013) Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars Food Science and Technology International. 19: 549-556 |
| Khouryieh H, Aramouni F. (2012) Physical and sensory characteristics of cookies prepared with flaxseed flour Journal of the Science of Food and Agriculture. 92: 2366-2372 |