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Characterisation of the protein quality and composition of water kefir-fermented casein.
Food Chem. 2024 Jun 15;443:138574. doi: 10.1016/j.foodchem.2024.138574. Epub 2024 Jan 27.
Food Chem. 2024.
PMID: 38309026
Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique.
Alrosan M, Almajwal AM, Al-Qaisi A, Gammoh S, Alu'datt MH, Al Qudsi FR, Tan TC, Razzak Mahmood AA, Maghaydah S, Al-Massad M.
Alrosan M, et al. Among authors: al qaisi a.
Food Chem X. 2024 Apr 18;22:101397. doi: 10.1016/j.fochx.2024.101397. eCollection 2024 Jun 30.
Food Chem X. 2024.
PMID: 38711772
Free PMC article.
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Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility.
Alrosan M, Madi Almajwal A, Al-Qaisi A, Gammoh S, Alu'datt MH, Al Qudsi FR, Tan TC, Razzak Mahmood AA, Bani-Melhem K.
Alrosan M, et al. Among authors: al qaisi a.
Food Chem. 2024 Jul 30;447:138882. doi: 10.1016/j.foodchem.2024.138882. Epub 2024 Feb 27.
Food Chem. 2024.
PMID: 38452537
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Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation.
Al-Qaisi A, Alrosan M, Almajwal AM, Gammoh S, Alu'datt MH, Kubow S, Tan TC, Mahmood AAR, Qudsi FRA.
Al-Qaisi A, et al.
J Food Sci. 2024 Mar;89(3):1517-1530. doi: 10.1111/1750-3841.16946. Epub 2024 Feb 5.
J Food Sci. 2024.
PMID: 38317408
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Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility.
Alrosan M, Madi Almajwal A, Al-Qaisi A, Gammoh S, H Alu'datt M, R Al Qudsi F, Tan TC, A Razzak Mahmood A, Maghaydah S.
Alrosan M, et al. Among authors: al qaisi a.
Curr Res Struct Biol. 2024 Feb 23;7:100135. doi: 10.1016/j.crstbi.2024.100135. eCollection 2024.
Curr Res Struct Biol. 2024.
PMID: 38516624
Free PMC article.
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