Fayez Khalaf Mourad

Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates

Wenjie Zou, Fayez Khalaf Mourad, Xinyue Zhang et al. · Food Hydrocolloids · 2020 · 88 citations

Engineering, Phase Separation Behavior, Biochemical Engineering +4

Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

Qin Li, Shitao Tang, Fayez Khalaf Mourad et al. · Food Hydrocolloids · 2019 · 58 citations

Engineering, Biochemistry, Biotechnology +8

Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels

Wanyi Dong, Minhui Ai, Fayez Khalaf Mourad et al. · Food Hydrocolloids · 2024 · 16 citations

Food Colloid, Biopolymer Gel, Emulsion Ph Stability +6

Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes

Haoyang Sun, Hao Ding, Mohamed Salama et al. · Food Chemistry · 2024 · 15 citations

Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production

Zizhen Sun, Yixuan Yang, Xinyue Zhang et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2023 · 14 citations · Full text