| Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein … E Hebishy, M Buffa, B Guamis, A Blasco-Moreno, AJ Trujillo Innovative Food Science & Emerging Technologies 32, 79-90, 2015 | 128 | 2015 |
| A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry C Brooks, L Parr, JM Smith, D Buchanan, D Snioch, E Hebishy Food Control 130, 108171, 2021 | 98 | 2021 |
| Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability E Hebishy, M Buffa, B Juan, A Blasco-Moreno, AJ Trujillo LWT-Food Science and Technology 76, 57-66, 2017 | 59 | 2017 |
| Characterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenization E Hebishy, A Zamora, M Buffa, A Blasco-Moreno, AJ Trujillo Processes 5 (1), 6, 2017 | 57 | 2017 |
| Recent advances in whey processing and valorisation: Technological and environmental perspectives D Buchanan, W Martindale, E Romeih, E Hebishy International Journal of Dairy Technology 76 (2), 291-312, 2023 | 56 | 2023 |
| Stability of sub-micron oil-in-water emulsions produced by ultra high pressure homogenization and sodium caseinate as emulsifier E Hebishy, M Buffa, B Guamis, AJ Trujillo Chem. Eng 32, 1813-1818, 2013 | 36 | 2013 |
| Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions E Hebishy, Y Joubran, E Murphy, JA O'Mahony International Dairy Journal 91, 71-81, 2019 | 23 | 2019 |
| Turn‐key research in food processing and manufacturing for reducing the impact of climate change W Martindale, TÆ Hollands, S Jagtap, E Hebishy, L Duong International Journal of Food Science & Technology 58 (10), 5568-5577, 2023 | 12 | 2023 |
| Production of bioactive-loaded nanocapsules by high pressure homogenizers C Fernandez-Avila, E Hebishy, F Donsì, E Arranz, AJ Trujillo Nanoencapsulation of Food Ingredients by Specialized Equipment 3, 251-340, 2019 | 9* | 2019 |
| Application of ultra high-pressure homogenization (UHPH) in the production of submicron/nano-oil-in-water emulsions using vegetable oils and milk proteins as emulsifiers E Hebishy Universitat Autònoma de Barcelona,, 2013 | 9 | 2013 |
| Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high‐intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey … E Hebishy, L Collette, P Iheozor‐Ejiofor, BA Onarinde Journal of Food Processing and Preservation 46 (10), e16840, 2022 | 6 | 2022 |
| Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues E Hebishy, J Nagarajah, LS Thompson, S Shennan, L Best, OM Ajayi, ... International Journal of Dairy Technology 75 (1), 201-213, 2022 | 6 | 2022 |
| Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization E Hebishy, V Ferragut, A Blasco-Moreno, AJ Trujillo Journal of Dispersion Science and Technology 42 (1), 46-57, 2020 | 5 | 2020 |
| Microbiological aspects and challenges of whey powders–I thermoduric, thermophilic and spore‐forming bacteria E Hebishy, O Yerlikaya, J Mahony, A Akpinar, D Saygili International Journal of Dairy Technology 76 (4), 779-800, 2023 | 2 | 2023 |
| Saltiness perception in gel-based food systems (gels and emulsion-filled gels) E Hebishy, H Du, TC Brito-Oliveira, SC Pinho, S Miao Critical Reviews in Food Science and Nutrition, 1-18, 2023 | 2 | 2023 |
| 4-hexylresorcinol and sodium metabisulphite-based edible coatings for avocado shelf-life extension E Hebishy, AA Tas Applied Food Research 3 (1), 100289, 2023 | 2 | 2023 |
| Variation in amylose content in three rice variants predominantly influences the properties of sushi rice E Hebishy, D Buchanan, J Rice, SA Oyeyinka Journal of Food Measurement and Characterization, 1-13, 2024 | 1 | 2024 |
| Variation in amylose content in three rice variants predominantly influences sushi rice E Hebishy, D Buchanan, J Rice, S Oyeyinka University of Lincoln, 2024 | | 2024 |
| Microbiological aspects and challenges of dairy powders–II: Biofilm/biofouling E Hebishy, O Yerlikaya, FJ Reen, J Mahony, A Akpinar, D Saygili, N Datta International Journal of Dairy Technology, 2024 | | 2024 |
| Transglutaminase in dairy processing E Romeih, M Kieliszek, E Hebishy Transglutaminase, 207-243, 2024 | | 2024 |
