Ahmed S. Eissa, Ph.D.
Affiliations: | 2005 | North Carolina State University, Raleigh, NC |
Area:
Chemical Engineering, Food Science and Technology AgricultureGoogle:
"Ahmed Eissa"Mean distance: 2654.2
Parents
Sign in to add mentor| Saad A. Khan | grad student | 2005 | NCSU | |
| (Enzymatic modification of whey protein gels at low pH.) | ||||
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Publications
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| Eissa AS. (2019) Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering Food Hydrocolloids. 87: 97-100 |
| Eissa AS, Mohamed DM, Uoness KS, et al. (2014) Characterization of rheological and molecular properties of whey protein thickeners International Journal of Food Properties. 17: 570-586 |
| Eissa AS. (2013) Newtonian viscosity behavior of dilute solutions of polymerized whey proteins. Would viscosity measurements reveal more detailed molecular properties? Food Hydrocolloids. 30: 200-205 |
| Sullivan ST, Khan SA, Eissa AS. (2009) Whey Proteins: Functionality and Foaming under Acidic Conditions Whey Processing, Functionality and Health Benefits. 99-132 |
| Eissa AS, Puhl C, Kadla JF, et al. (2006) Enzymatic cross-linking of beta-lactoglobulin: conformational properties using FTIR spectroscopy. Biomacromolecules. 7: 1707-13 |
| Eissa AS, Khan SA. (2006) Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme Food Hydrocolloids. 20: 543-547 |
| Eissa AS, Khan SA. (2005) Acid-induced gelation of enzymatically modified, preheated whey proteins. Journal of Agricultural and Food Chemistry. 53: 5010-7 |
| Eissa AS, Bisram S, Khan SA. (2004) Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme. Journal of Agricultural and Food Chemistry. 52: 4456-64 |