Jihan M. Kassem

机构：National Research Centre · ORCID：0000-0002-8462-6478

发表论文 41 篇 · 总被引 462 次 · h-index 13

代表论文

• Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field (2024 · Food Hydrocolloids · 被引 66)
• Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 51)
• Assessment the viability properties of Lactobacillus casei strain using labneh as a carrier (2018 · Acta Scientiarum Polonorum Technologia Alimentaria · 被引 31)
• Application of fat replacers in dairy products: A review (2024 · Foods and raw materials · 被引 22)
• Quality Properties of Husk Tomato Juice and Its Impact in Stirred Probiotic Yogurt (2019 · Asian Food Science Journal · 被引 15)
• Proteolysis and antioxidant activity of peptic, tryptic and chymotryptic hydrolysates of cow, buffalo, goat and camel caseins (2017 · International Journal of Dairy Technology · 被引 15)