Ahmed S. Eissa, Ph.D. - Publications
Affiliations: | 2005 | North Carolina State University, Raleigh, NC |
Area:
Chemical Engineering, Food Science and Technology AgricultureYear | Citation | Score | |||
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2019 | Eissa AS. Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering Food Hydrocolloids. 87: 97-100. DOI: 10.1016/J.Foodhyd.2018.07.046 | 0.343 | |||
2014 | Eissa AS, Mohamed DM, Uoness KS, Azab MM, Abed NS, El-Aish DA. Characterization of rheological and molecular properties of whey protein thickeners International Journal of Food Properties. 17: 570-586. DOI: 10.1080/10942912.2011.642445 | 0.386 | |||
2013 | Eissa AS. Newtonian viscosity behavior of dilute solutions of polymerized whey proteins. Would viscosity measurements reveal more detailed molecular properties? Food Hydrocolloids. 30: 200-205. DOI: 10.1016/J.Foodhyd.2012.05.018 | 0.326 | |||
2009 | Sullivan ST, Khan SA, Eissa AS. Whey Proteins: Functionality and Foaming under Acidic Conditions Whey Processing, Functionality and Health Benefits. 99-132. DOI: 10.1002/9780813803845.ch5 | 0.48 | |||
2006 | Eissa AS, Puhl C, Kadla JF, Khan SA. Enzymatic cross-linking of beta-lactoglobulin: conformational properties using FTIR spectroscopy. Biomacromolecules. 7: 1707-13. PMID 16768388 DOI: 10.1021/Bm050928P | 0.407 | |||
2006 | Eissa AS, Khan SA. Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme Food Hydrocolloids. 20: 543-547. DOI: 10.1016/J.Foodhyd.2005.07.005 | 0.469 | |||
2005 | Eissa AS, Khan SA. Acid-induced gelation of enzymatically modified, preheated whey proteins. Journal of Agricultural and Food Chemistry. 53: 5010-7. PMID 15941349 DOI: 10.1021/Jf047957W | 0.524 | |||
2004 | Eissa AS, Bisram S, Khan SA. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme. Journal of Agricultural and Food Chemistry. 52: 4456-64. PMID 15237952 DOI: 10.1021/Jf0355304 | 0.496 | |||
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