| Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions A Taha, E Ahmed, A Ismaiel, M Ashokkumar, X Xu, S Pan, H Hu Trends in Food Science & Technology 105, 363-377, 2020 | 251 | 2020 |
| Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate A Taha, T Hu, Z Zhang, AM Bakry, I Khalifa, S Pan, H Hu Ultrasonics Sonochemistry 49, 283-293, 2018 | 181 | 2018 |
| Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods T Zheng, X Li, A Taha, Y Wei, T Hu, PB Fatamorgana, Z Zhang, F Liu, ... Food Hydrocolloids 97, 105216, 2019 | 98 | 2019 |
| Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification A Taha, E Ahmed, T Hu, X Xu, S Pan, H Hu Ultrasonics Sonochemistry 58, 104627, 2019 | 98 | 2019 |
| The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities Y Tian, Z Zhang, P Zhang, A Taha, H Hu, S Pan Food Hydrocolloids 108, 105990, 2020 | 78 | 2020 |
| Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. A Taha, F Casanova, P Šimonis, V Stankevic, MAE Gomaa, A Stirke Foods 11, 1556, 2022 | 57 | 2022 |
| Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein M Geng, Z Wang, L Qin, A Taha, L Du, X Xu, S Pan, H Hu Food Hydrocolloids 123, 107146, 2022 | 56 | 2022 |
| Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin Y Tian, A Taha, P Zhang, Z Zhang, H Hu, S Pan Food Hydrocolloids 118, 106784, 2021 | 42 | 2021 |
| Effects of ultrasonic-assisted extraction on the physicochemical properties of different walnut proteins S Lv, A Taha, H Hu, Q Lu, S Pan Molecules 24 (23), 4260, 2019 | 39 | 2019 |
| Sonoprocessing: mechanisms and recent applications of power ultrasound in food A Taha, T Mehany, R Pandiselvam, S Anusha Siddiqui, NA Mir, MA Malik, ... Critical Reviews in Food Science and Nutrition, 1-39, 2023 | 38 | 2023 |
| Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism Y Tian, G Xu, W Cao, J Li, A Taha, H Hu, S Pan Lwt 140, 110698, 2021 | 37 | 2021 |
| Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis L Li, A Taha, M Geng, Z Zhang, H Su, X Xu, S Pan, H Hu Ultrasonics Sonochemistry 79, 105762, 2021 | 32 | 2021 |
| Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH Y Tian, Z Zhang, A Taha, Y Chen, H Hu, S Pan Food Hydrocolloids 109, 106145, 2020 | 30 | 2020 |
| Recent advances in food applications of phenolic-loaded micro/nanodelivery systems SA Siddiqui, NA Bahmid, A Taha, I Khalifa, S Khan, H Rostamabadi, ... Critical Reviews in Food Science and Nutrition 63 (27), 8939-8959, 2023 | 27 | 2023 |
| Bioactive-loaded nanodelivery systems for the feed and drugs of livestock; purposes, techniques and applications SA Siddiqui, NA Bahmid, A Taha, AME Abdel-Moneim, AM Shehata, ... Advances in Colloid and Interface Science 308, 102772, 2022 | 27 | 2022 |
| Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier M Geng, T Hu, Q Zhou, A Taha, L Qin, W Lv, X Xu, S Pan, H Hu International Journal of Food Science & Technology 56 (4), 1649-1660, 2021 | 27 | 2021 |
| Consumer Behavior and Industry Implications SA Siddiqui, MJ Pahmeyer, M Mehdizadeh, AA Nagdalian, NP Oboturova, ... The age of clean label foods, 209-247, 2022 | 20 | 2022 |
| A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths M Geng, J Liu, H Hu, L Qin, A Taha, Z Zhang Food Chemistry 373, 131378, 2022 | 19 | 2022 |
| Lipo-dipeptide as an Emulsifier: Performance and Possible Mechanism W Lv, T Hu, A Taha, Z Wang, X Xu, S Pan, H Hu Journal of Agricultural and Food Chemistry 67 (22), 6377-6386, 2019 | 17 | 2019 |
| Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties A Taha, F Casanova, P Šimonis, J Jonikaitė-Švėgždienė, M Jurkūnas, ... Innovative Food Science & Emerging Technologies, 103190, 2022 | 14 | 2022 |
Tan HuNanyang Techological University在 ntu.edu.sg 的电子邮件经过验证
