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

Agriculture, Food Science, Cereal Science +15

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 · 152 citations · Full text

Agriculture, Biochemistry, Food Science +17

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 · 149 citations

Natural Sciences, Chemistry, Materials Science +16

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

Hanna Khouryieh · Innovative Food Science & Emerging Technologies · 2020 · 123 citations

Agriculture, Biotechnology, Food Science +12

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

Agriculture, Food Science, Nutritional Sciences +15