| Progress in 4D/5D/6D printing of foods: Applications and R&D opportunities AF Ghazal, M Zhang, AS Mujumdar, M Ghamry Critical Reviews in Food Science and Nutrition 63 (25), 7399-7422, 2023 | 76 | 2023 |
| Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces … M Ghamry, W Zhao, L Li Food Research International 163, 112142, 2023 | 16 | 2023 |
| Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations SA Korma, L Li, M Ghamry, Q Zhou, P An, KAE Abdrabo, MF Manzoor, ... Brazilian Journal of Microbiology 53 (3), 1549-1564, 2022 | 8 | 2022 |
| A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation … M Ghamry, L Li, W Zhao LWT 146, 111400, 2021 | 8 | 2021 |
| High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to … J Hou, Y Liu, Y Ma, H Zhang, N Xia, H Li, Z Wang, AM Rayan, M Ghamry, ... Carbohydrate Polymers 342, 122430, 2024 | 4 | 2024 |
| Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules QA Al-Maqtari, TAA Alkawry, K Odjo, AAS Al-Gheethi, M Ghamry, ... Progress in Organic Coatings 183, 107722, 2023 | 4 | 2023 |
| Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties J Hou, H Chang, Y Liu, H Zhang, H Li, Z Wang, AM Rayan, M Ghamry, ... Food Hydrocolloids 157, 110385, 2024 | 3 | 2024 |
| Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of … M Ghamry, AF Ghazal, QA Al-Maqtqri, L Li, W Zhao Journal of Food Science and Technology 59 (8), 3031-3042, 2022 | 3 | 2022 |
| Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties J Hou, Y Liu, Z Jiang, R Chuang, H Zhang, H Li, N Xia, Y Ma, L Zheng, ... Food Hydrocolloids, 110612, 2024 | 2 | 2024 |
| Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent M Siddiquy, M Ghamry, H Golshany, C Yang, QA Al-Maqtari, W Al-Ansi, ... Progress in Organic Coatings 188, 108201, 2024 | 2 | 2024 |
| Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: a thermal aggregation mechanism perspective X Zhang, J Li, J Wang, H Zhang, N Xia, L Zheng, Z Wang, AM Rayan, ... Food Hydrocolloids, 110284, 2024 | 1 | 2024 |
| Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study SH Phyo, M Ghamry, G Bao, A Zeng, W Zhao International Journal of Biological Macromolecules 268, 131632, 2024 | 1 | 2024 |
| Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility X Wang, N Zhang, Z Wu, Y Ma, H Zhang, Y Ma, H Li, AM Rayan, ... Food Hydrocolloids, 110682, 2024 | | 2024 |
| Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet J Hou, M Liu, Y Liu, R Chuang, H Zhang, L Zheng, H Li, N Xia, Y Ma, ... Food Chemistry, 141319, 2024 | | 2024 |
