Browsing Faculty Contributions by Author "Almajwal, Ali Madi"
Now showing items 1-4 of 4
-
Complex Coacervation of Plant-Based Proteins and Polysaccharides: Sustainable Encapsulation Techniques for Bioactive Compounds
( Springer Nature , 2025 , Article)Complex coacervation is a phase separation phenomenon between two oppositely charged colloids, such as proteins and polysaccharides, when mixed in a solution. The attractive forces between the oppositely charged particles ... -
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
( The Korean Society of Food Science and Technology , 2024 , Article)In recent years, there has been a growing interest in developing a distinguished alternative to human consumption of animal-based proteins. The application of lentil proteins in the food industry is typically limited due ... -
Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility
( Taylor & Francis , 2025 , Article)Lentil proteins (LPs) may encounter challenges in their food industry applications due to certain limitations in their functional properties. This study focused on enhancing the quality of LPs through physical modifications ... -
Synergistic Effects of Glutaric Acid With Sorbic Acid and Sodium Bisulphite on Preserving the Quality of Refrigerated Sliced and Minced Salmon
( John Wiley & Sons , 2025 , Article)The synergistic antimicrobial and antioxidant effects of glutaric acid (GLA) with sorbic acid (SoA) or sodium bisulphite (SoB) were evaluated to determine their optimal concentrations and ratios for maximum efficacy. The ...
