Maissa Khemakhem

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

Maissa Khemakhem, Hamadi Attia, Mohamed Ali Ayadi · Food Hydrocolloids · 2018 · 138 citations · Full text

Agriculture, Food Science, Food Rheology +8

Effect of Moderate Spray Drying Conditions on Functionality of Dried Egg White and Whole Egg

Mohamed Ali Ayadi, Maissa Khemakhem, H. Belgith et al. · Journal of Food Science · 2008 · 84 citations · Full text

Agriculture, Food Science, Egg Science +16

Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate ( <i>Punica granatum</i> L.) cultivars

Maissa Khemakhem, Youkabed Zarroug, Khaled Jabou et al. · Journal of Food Science · 2021 · 28 citations

Agriculture, Food Science, Plant Sciences +16

Melanin and humic acid-like polymer complex from olive mill waste waters. Part I. Isolation and characterization

Maissa Khemakhem, Vassiliki Papadimitriou, Georgios Sotiroudis et al. · Food Chemistry · 2016 · 15 citations

Natural Sciences, Chemistry, Environmental Engineering +13

Melanin and humic acid-like polymer complex from olive mill waste waters. Part II. Surfactant properties and encapsulation in W/O microemulsions

Maissa Khemakhem, Georgios Sotiroudis, Evgenia Mitsou et al. · Journal of Molecular Liquids · 2016 · 11 citations

Engineering, Chemistry, Environmental Engineering +17