Hanna Khouryieh

Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

Kathryn Marston, Hanna Khouryieh, Fadi Aramouni · LWT · 2015 · 152 citations

Food Chemistry, Engineering, Agricultural Economics +5

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Hanna Khouryieh, Goutham Puli, Kevin M. Williams et al. · Food Chemistry · 2014 · 150 citations · Full text

Food Chemistry, Food Colloid, Whey Protein +8

Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: Effect of salt concentration on the polymer interactions

Hanna Khouryieh, Thomas J. Herald, Fadi Aramouni et al. · Food Research International · 2007 · 145 citations

Materials Science, Intrinsic Viscosity, Salt Concentration +11

Novel and emerging technologies used by the U.S. food processing industry

Hanna Khouryieh · Innovative Food Science & Emerging Technologies · 2020 · 116 citations

Agricultural Technology, Food Quality, Food Innovation +10

Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg Substitutes

Hanna Khouryieh, Thomas J. Herald, Fadi Aramouni · Journal of Food Science · 2006 · 107 citations

Health Sciences, Food Composition, Fresh Egg Noodles +9